Restaurant and Foodservice Establishments: Practical Steps to Recovery

Description

This program will review some of the industry issues that are affecting and will continue to affect the foodservice industry for some time, including:

• Menus
• Industry shortages and projected shortages
• The effect of an interrupted supply chain on the industry and what establishments can do to balance those issues
• How to focus on the free and very low cost advertising venues that establishments can take advantage of and further leverage especially prior to a reopening or operating in limited capacity
• Coop marketing and supply
• Food and menu re-purposing

Presented by: Heather Turner is a graduate of the Culinary Institute of America in Hyde Park NY, She spent over 20 years in the business and has been running her own restaurant consulting business since 2003 helping restaurants fine tune their operations. She is a dual chapter SCORE mentor for WMass and Merrimack Valley.