Concessions 101: It’s More Than Just Kettle Corn and Caramel Apples
By Michael Holtzman
Concept development is the foundation of your business, your success hinges on it! Whether you are starting from scratch or re-developing an existing food concept, setting yourself up to run a profitable operation is critical. In this webinar we will cover everything from branding basics and menu engineering to COGs and cost saving SOPs. Through sound planning and proven methods your agritourism food and beverage operation can increase your revenue for many years to come.
Michael Holtzman is the President and CEO of Profitable Food Facilities Worldwide (PFFW), a company specializing in captive market restaurant locations including Bowling Centers, Amusement Parks, Waterparks, Ski Resorts, Casinos, Private Country Clubs, City Clubs, Yacht Clubs, and High End Daily Fee Courses. He has worked with more than 650 facilities in North America, Europe, Jamaica, Asia, and the Middle East.
Mike is a global educator, having spoken at more than 350 conferences in North America, Asia, Australia, and the Middle East. Mike sits on the IAAPA food and beverage committee and was rated the #1 speaker at IAAPA in 2016 and 2017.
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