Clint Elkins (VP of Sales, SB Value)
Anthony Lambatos (Co-owner & CEO, Footers Catering)
Lon Lane (Owner, Lon Lane's Inspired Occasions)
Adam Gooch (Corporate Executive Chef, Commonplea Catering)
Location: South Pacific D
Date: Wednesday, March 11
Time: 1:15pm - 2:15pm
Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass - Get your pass now!
Track: CS-Business & Operations
Vault Recording: TBD
Audience Level: Intermediate
There are a number of factors that go into crafting sustainable menu pricing. It's time to think beyond simple markups that you hope will generate a high profit. Catering professionals have to consider labor costs, market value, and food itself that goes into crafting dishes. We know that there's a formula that includes food quality, client expectations, and demand, and all of these are instrumental in maximizing your overall profits in the long run. Join top catering industry experts in this session as they discuss ways that you can use market trends, smart spending, and food value to help your profits soar.