Restaurant Profitability & Growth Seminar
How to Make More Money in Your Restaurant

written and presented by Ken Lerman
Hillcrest Country Club – Lincoln, Nebraska
February 5-6, 2008

All Restaurants benefit . All sizes and concepts – national and local – have attended this excellent restaurant education – multi-unit, independents, cafés and hotels – full service, counter-service, catering, drive-ups and drive-thrus .

Day 1 – February 5, 2008

8:00 – 8:15 am
Introductions

8:15 – 8:45
Identifying, Overcoming & Avoiding the 3 Most Common Restaurant Owner Business Errors: You can avoid these errors with this seminar content!

8:45 – 9:20
Restaurant Value Added Business Strategy vs. Discount Foolishness: Any fool can give it away. It takes brains to sell it for a full and fair price. Get smart and learn how to keep your profit margins. Learn what the primary Restaurant “Value Addeds” are and compete on them.

9:40 – 10:20
Restaurant #s to Watch, Analyze & Take Action From: What are the key numbers to watch? Learn to identify what menu items are or are not contributing to your profitability – and what you can do about it right away.

10:30 – 11:10
“Business Positioning” of Your Restaurant in Customer’s Minds: Develop, reinforce and imprint the perception you want in the minds of your customers. Positioning of your Restaurant is fundamental to all marketing and revenue building efforts.

11:10 – 12:10
Menu Strategy & Design That Builds Business Profitability: Your primary sales person is your menu – make sure it is selling for you . Train your customers what to buy . Menu merchandising, layout, design and gaze-motion strategies are illustrated in detail.

12:15 – 1:15 pm
Lunch – Hillcrest Country Club, Lincoln

1:15 – 2:00
Suggestive Selling Strategies That Build Restaurant Revenues: On menu, daily sheets, tableside, counter, drive-thru, counter cards, posters, banners, marquees, table tents, buttons, etc . When implemented strategically and correctly, suggestive up-selling is a “no cost” marketing element that makes you more money. Includes service personnel training.

2:10 – 3:10
Menu Pricing Strategy for Increased Restaurant Profitability: What menu price increase you should take, how and when you should take it and how to make sure it works without losing customers. Learn the reasons why you must increase your menu price and what you should do with the increased cash flow that it brings.

3:10 – 4:00
Restaurant Menu Product Line Strategies: Menu product line strategies that are perceived by your customers as “Valuable” to them . Product Improvements, Line Extensions and New Product Introductions to your menu are fully explained & illustrated.

4:20 – 4:30
Day One Wrap-Up & Summary

Day 2 – February 6, 2008
8:00 – 9:00 a.m.
David beats Goliath – Little Guy Over Big Guy
Competitive Business Strategy for Restaurant Owners
Defend yourself strategically and affordably against big guys and their competitive intrusion. Level the playing field and build customer loyalty while generating new customer trial. Learn “switching” –gaining good customers and giving competitors the customers you don’t want.

DOWNLOAD REGISTRATION FORM HERE

9:10 – 11:30
Restaurant Marketing – Inside and Out: Includes an example of a fully developed Marketing Strategy and Plan that you can immediately implement in your Restaurant . Includes a detailed explanation of all marketing elements and advertising strategies (externally) and merchandising strategies (internally) . Restaurant “Branding,” logo development and application throughout your business – on menus, paper, packaging – carryout and catering .

Advertising, Promotion and Special Events that bring increased traffic to your restaurant – what works and what doesn’t work . Broadcast and print media examples with discussion – including sponsorships of local events, charity and school support . Restaurant advertising is just not that difficult.

Restaurant marketing on the Internet. Your Restaurant website that builds customer traffic and generates increased purchase frequencies for dine-in, carryout, drive-thru and catering. Online loyalty programs. What to do – what not to do. Building location, image and signage. Foodservice contracts and catering. Restaurant trends and opportunities over the next 3-5-10 years.

11:30 – Noon
Nebraska Restaurant Association HEF – presentation by Beth Haas on “Food Safety”

12:00 – 1:00 p.m.
Lunch – Hillside Country Club, Lincoln

1:00 – 4:00
Restaurant Employee Talent – Human Resource Strategy for Restaurants – The Millennial Management Plan: Who to hire, how to hire. Who to look for and who to select. Who to motivate and how to motivate them. Who to say good-bye to!

Includes a review of the marketplace . Attracting and selecting the right talent builds your Restaurant operations, performance and profit – do it intelligently and strategically .

You will leave this seminar with a Restaurant Hiring strategy and procedure that you can immediately implement into your Restaurant business . Includes: Employee sourcing, interviewing questions, techniques and hiring. Restaurant job descriptions, organization charts, employee compensation tied to employee performance reviews, new employee orientation, employee skills development, cross-training and career pathing.

NOTE: We will role-play employee hiring interviews and employee performance evaluation and compensation reviews.

4:00 – 4:15
What You Can Begin Doing Tomorrow to Build Profit & Performance in Your Restaurant(s): You will receive an exact outline of how to implement this excellent owner education into your Restaurant business.

4:15 – 4:30
Seminar Graduation with Certificates

Would you like to attend or send one of your employees?

Two Days: Members $229, Non-members $ 249
One Day: Members $159, Non-members $169

RSVP to Kelley Porter at 402.488.3999 or 800.770.8006.