Restaurant operators share their knowledge

http://www.hospitalitymagazine.com.au

Operators thinking smarter in the running of cafes and restaurant has increased in importance as a result of the pressure from the financial downturn on our foodservice industry.

With this in mind there’s a one off workshop happening this weekend for the foodservice industry aimed at providing some advice on how to make sure your business is in the best shape it can be.

A panel of successful Victorian restaurant owners and managers will join together for what is expected to be a lively event that is part of the Melbourne Food and Wine Festival.

Facilitated by hospitality industry consultant Ken Burgin of Profitable Hospitality the workshop offers people the chance to learn from industry leaders including Alistair Drayton (The Dunes and The Max Restaurants), Ben Higgs (Wild Oak Café), Olivier Normandin (Chez Olivier), Craig Penglase (Circa The Prince), and Enzo Pollifroni (Polly Bar).

The workshop to be held at Polly Bar in Fitzroy this Saturday will cover topics including:
How to have success with staff. Your biggest expense and management challenge—the joys of staff recruitment, retention and management.

Discover the secrets of the kitchen—how to handle the chef and kitchen staff, especially if they know much more than you.

What equipment, design and marketing strategies will ensure a profitable operation? Cost control and financial management—how to make a profit.

Tricks and traps for the unwary, preparation for due diligence if you are buying a business, information about the latest trends, licensing, legal and purchasing issues.

For information on other Melbourne Food and Wine Festival events head to www.melbournefoodandwine.com.au

For information on Profitable Hospitality go to www.profitablehospitality.com
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