WHY DO IT?
1. Learn why the menu can make or break your restaurant.
2. Learn why planning a menu is a team effort.
3. Learn how to plan for profit.
4. Learn how to plan to maximise restaurant resources.
5. There is 40% Funding from the National Organic Training Skillnet
1 Full Day Workshop 9.00-5.00pm
Breaks for coffee and light lunch
Places strictly limited to 15 participants.
This course takes place in the beautiful "https://www.prestonhouse.ie/" Abbeyleix, Co. Laois.
This course will take place on October 25th and again on November 8th.
Breaks for coffee, light lunch.
€310.00 per person
'Skillnet funding may be available to Irish companies and residents who fulfill the eligibility requirement. Please contact the National Organic Training Skillnet by emailing email@example.com or go to www.nots.ie for more information.
Onsite at Preston House, Abbeyleix, Co. Laois.
Anyone who is planning menus for restaurants, pubs, cafes, coffeeshops.
Anyone who is planning to open a cafe, restaurant and needs to know how to get started.
Anyone who is updating a current menu.
The difference between menu planning and menu design.
How to approach menu planning in a logical, clear headed way.
Why the time taken to plan a menu correctly will yield better bottom line profits and a leaner operation.
Introduction to Menu Engineering to maximise profit potential in your menu.
How to use Menu Planning to cut costs and increase revenues.
How to avoid and minimise waste with clever menu planning.
How to avoid planning waste into the menu
How to save money on ingredients, labour and time.
How bad menu planning can create bottlenecks and how to avoid these.
The tools to plan menus which work best for your business and not only protect the bottomline but increase it.
Workshop notes, coffee breaks, light lunch.