Professional Kitchen Management – Re-opening Your Kitchen Post Covid 28th June

Start Date: 28/06/2021

Duration: 1 day

Location: Virtual Delivery

Full Fee: €100

Network Members Fee: €80

Programme overview

In this one day interactive online workshop participants will explore the possibilities of reopening their restaurant post Covid 19. We will explore how to set effective menu pricing, menu planning for profit, examine the kitchen viability post covid and explore wastage, tax and margin pricing.

Learning Outcomes

  1. To understand how to manage a viable kitchen upon re-opening
  2. To know how to effectively price menus
  3. To know how to design profitable menus
  4. To understand wastage, tax and margin pricing
  5. To understand the different allergens
  6. To calculate labour cost effectiveness

Who is this course for?

Designed by chefs for chefs or owner/managers.

 

 

Content Covered

  • Effective Menu Pricing
  • Menu Planning for Profit
  • Wastage, Tax and Margin Pricing
  • Kitchen Viability Post Covid
  • Set Menu, Function Menu and TDH menu Pricing
  • Allergen Awareness
  • Labour Cost Effectiveness

Trainer Profile

Martin Potts, Synergy Prochef Managing Director

BSc Hons International Culinary Arts, Thames Valley University, (Student of the Year 2007), Masters Certificate in Food Service Management, Cornell Hotel School of Management 2010, Certificate in Hotel revenue Management Cornell Hotel School of Management 2013, Certificate in Management of Food Hygiene, Qualified Manual Handling Instructor

Qualified Chef for 25 Years

Martin Potts has more than 25 year’s international experience in the food and beverage industry.  His work has spanned roles from some of the world’s most prestigious hotels, including the Dorchester, Claridge’s and the Landmark Hotels in London to premium golf resorts in Australia, including Hope Island Resort which hosted the Johnny Walker Golf Classic in 1998 and responsibilities across a group of resorts in Asia Pacific for ClubCorp Properties.

He has extensive experience of building up food, beverage and service functions into high quality operations.  This includes all aspects of menu design, food and menu costing and profitability analysis. His many roles have given him flexibility in food service management that has enabled him to increase profitability and consistency for many food and beverage operations across the world.