Description
Reading a Uniform Systems of Accounts for Restaurants (USAR) income statement, identifying a target market, and creating an effective proprietary website
Managing marketing on third-party operated websites and labor costs and preparing and monitoring an operating budget
Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs
Running food trucks and ‘ghost’ restaurants, where no customers actually visit the ‘restaurant’ in person other than to pick-up pre-ordered food






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