Wednesday, May 10 • 9:00am – 9:50am
One of the biggest problems facing operators is how to manage the fresh food portion of their product mix so they can make money. From reliable suppliers to customers unreasonable requests to high waste, operators are struggling to with fresh food — especially since it represents a very high percent to total sales for a market. There are best practices that can be followed to get this under control and turn it from a loss leader to a profit maker.
- Learn how to negotiate favorable terms with clients on fresh food programs.
- Develop a profitable product mix for your fresh food menu.
- Understand how to create your own forecasting model so you can bring the right amount of product and reduce waste.