Managing the cost of food and operations can be a challenge for any restaurant. But understanding food cost can maximize restaurant profitability. This seminar will explore topics such as lowering food and operational costs, maximizing profits, and increasing customer satisfaction.
Join us on Wednesday, April 20, 2016 from 9-11 AM at Cambridge Savings Bank in Harvard Square, 14 John F. Kennedy St. Light refreshments will be provided.
Gary Boudreau is the Principal of Bluefin Consultants, a Food Safety Consulting company. Bluefin Consultants provides ServSafe® courses and consultation for any foodservice establishment in operations, safety, purchasing, menu management and analysis. Gary has over 26 years of food service sales and management experience with the 2 largest Broad Liners in the nation, US Food and Sysco. He brings a unique look and perspective into how and why you purchase your goods to run your operation.