Cafe Business Audit - One Day Workshop - April 23rd - 2024

The course is tailored to the group of cafe owners/ managers in the workshop. The workshop will focus on the challenges in the room and arrive at practical, instantly applicable solutions to cut costs and improve margins.
This course will give you the tools to identify accurately what parts of the business need immediate action, whether that be, more robust operating systems or a different approach.
All businesses incur unavoidable costs by the nature of being in business. However, there are countless costs that are virtually hidden ( or in some cases hidden in plain sight) which continuously chip away at the bottom line and can destroy a business over time if they are not identified, analysed and either eliminated or restructured.
This course will help you to get to the root cause of these and put systems in place to protect the business against them recurring.

Course Information
  • Duration:
  • One day

  • Date(s):
  • April 23rd - 2024

  • Schedule:
  • 9.00am - 5.00pm

  • Cost:
  • €195.00 which includes 40% funding from the National Organic Training Skillnet.

    “Skillnet funding may be available to Irish companies and residents who fulfill the eligibility requirements. Please contact National Organic Training Skillnet by emailing info@nots.ie or go to www.nots.ie for more information”

  • Facilitator:
  • Blathnaid Bergin - Director: The Business of Food

  • Venue:
  • Preston House, Abbeyleix, Co. Laois. Ireland.

Who should do this course?

Any cafe owner who would like to analyse business costs with a view to eliminating those which are completely avoidable.
Any cafe owner who would like to meet other cafe owners/ managers and discuss challenges facing the business in a confidential setting.
Any cafe owner or manager who would like to cut costs, increase revenue and bottom line profit.

Course content

The course content is tailored to the group and its specific challenges. However the following will be covered
1. Key Performance Indicators in food service - what we need to be measuring regularly in the business.
2. Costs - fixed and variable, those we can control and those we can't.
3. Dealing with ongoing challenges and how to ensure your own sanity in the middle of it all.
4. Honest discussions on how to make positive, immediate changes which will secure the future of your business.

What will I have when I am finished the course?

A practical, instantly applicable plan to cut costs, increase revenue and bottom line profitability.

What is included in the price?

All course materials, tea/ coffee breaks and a light homemade lunch.