Please join as we review some of the industry issues that are affecting and will continue to affect the foodservice industry for some time. We will be reviewing menus, industry shortages and projected shortages and the effect of an interrupted supply chain on the industry and what establishments can do to balance those issues
We will also address how to focus on the free and very low cost advertising venues that establishments can take advantage of and further leverage especially prior to a reopening or operating in limited capacity. Additionally we will touch on coop marketing and supply as well as further exploring food and menu re-purposing.
Presenter: Heather Turner is a graduate of the Culinary Institute of America in Hyde Park NY, She spent over 20 years in the business and has been running her own restaurant consulting business since 2003 helping restaurants fine tune their operations. She is a dual chapter SCORE mentor for WMass and Merrimack Valley.
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