Led by Mike Holtzman
The most successful farm food and beverage operations are the ones that are always evolving, and as a seasonal operator we only have a few weeks to try new things.
So how do we know what changes to implement next season?
From food trends and supply chain to controlling the cost of operations and beyond, we will share with you the 8 things we would do and the 8 things we wouldn’t do in our farm food and beverage operations. This session will save you time and money, and more importantly increase your profits!
Michael Holtzman received his BS in Restaurant Management from California Polytechnic University in Pomona, California, and now has 43 years of restaurant industry experience. His focus has been on improving the sales, quality, and profitability of food service operations.
Mike is a hands-on operator with experience in all aspects of food service. In particular, he has worked with more than 700 facilities in North America, Europe, Jamaica, Asia and the Middle East. Mike is President of Profitable Food Facilities, a company specializing in captive market locations including Agritourism Destinations, Golf Courses, Resort Hotels, Private Country Clubs, Ski Resorts, Waterparks, Theme Parks and Casinos.
Over the past 30 years, PFFW has taken on angle: Kitchen Design! As you know, the restaurant business has significantly changed over the years. Guests want fresher ingredients and fast casual food and are less patient to receive it. Yet many kitchens that are built are not designed to handle the number of guests in the facility. We have now designed and remodeled more than 350 kitchens and we DON’T sell equipment...We design for efficiency and work with our clients to truly understand the challenges and concerns, so we can provide the best kitchen possible.