Feeding Your Bottom Line - With Chef Roary MacPherson C.C.C, CFBE, RSE
What if your menu could do more for you without asking more of your guests?
Join chef and food business consultant Roary MacPherson for a practical session on menu engineering, cost control, and pricing strategies that protect your bottom line without compromising what you put on the plate.
You'll walk away knowing how to spot unprofitable menu items, redesign your menu for better margins, and increase profit without raising prices. Whether you're running a full-service restaurant, a café, or a seasonal operation, this session is built for the realities of running a food business in Newfoundland and Labrador today.
Participants will be entered in a draw for a four-hour private menu consultation with Chef Roary, valued at $275!
About Your Host
Roary MacPherson is the Executive Chef at The Cannery with The Hilton Garden Inn, founder of the Culinary Collective Ltd., and a Red Seal chef with over 40 years in the industry.
This webinar is part of the Well-Seasoned Industry Webinar Series, brought to you by Seasoned Newfoundland & Labrador - a culinary tourism initiative powered by Hospitality NL.
