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Menu Optimization: Think Like a Restaurant

October 1, 2022

1:15 PM - 2:15 PM PDT

Location: Westgate: Ballroom B

Spanish|Portuguese

Our foodservice operations have been running for some time, but I want to know how we can increase profitability and better manage costs.

As retailers add foodservice to their operations, there are growing pains, and it often takes time to turn a profit. However, there are learnings we can glean from the restaurant industry. Come to this session to hear ideas on how to better manage your foodservice operations and respond to the current climate.

Objectives:

Adopt a holistic approach to managing food costs and profitability while remaining competitive
Discuss ways to prepare for and respond to inflation as it impacts your foodservice operations

Track

Foodservice

Segment

Experimenters

Speakers

Joseph G. Chiovera

Foodservice Retail/Manufacturing Executive

Premium Brands Holdings

A graduated of Johnson & Wales University in Providence, RI, Joe earned B.S. Degree in Food Service Management in 1986 and an A.S. Degree in Culinary Arts in 1984.

Following eight...

Jeff Foley

Director of Foodservice

CEFCO Convenience Stores

Jeff Foley is currently the General Manager of JF Heritage Food Company responsible for all company operations including company strategy, performance, and growth, nurturing appetites over 90...

Moderator

Brad Chivington

Senior Vice President

High's of Baltimore

Brad Chivington is the Senior Vice President of Retail for Highs & Carroll Motor Fuels with over 30 years of experience in the Foodservice, Retail and Convenience Industries. Serving in this...