Smart & Final Expands Role of Cash&Carry Smart Foodservice Division President Derek Jones PR Newswire (press release) Cash & Carry president given broader role Supermarket News Full coverage
We welcome in Suimmer with another season of great food, exciting trends, and kitchen tips and tricks.
2/1/18 – Associate & Affiliate Members can now import their events into the Arizona Food Service Network Calendar via Facebook, Google Calendar, ICalendar ICS File, Meetup, CSV File or other URL (beta) automatically. This means, we can set an import from your calendar listing to ours that will import your event into our calendar without any extra labor on your part.
Once your event is imported from your site, the event will appear in the Arizona Food Service Network Calendar and on the front page of the Arizona Food Service Network. Once the event is listed there, it will be listing in the newsletter, and posted on social networking sites as well.
Any comments or questions, contact us here.
Presented by Nation’s Restaurant News, MUFSO brings together the restaurant industry’s top leaders, innovators, experts and change makers to reveal business insights that are laser focused on moving the restaurant industry forward. This summit for restaurant leaders features thought-provoking keynote speakers, interactive panel discussions, and highly engaging interviews with industry visionaries, as well as many unique networking opportunities that also showcase the latest in culinary trends and new restaurant concepts.
If your restaurant isn’t pulling in the profit you want,
If you’re not enjoying every minute…
Give me just 3 days, and I’ll give you a crash-course in restaurant success that will make your head spin with excitement. I’m going to teach you the insider success systems that make today’s multi-million dollar chains and franchises so successful. It doesn’t take any special skills, extra money or hidden talent. All it takes is your desire to turn your present restaurant into the kind of restaurant you always dreamed it could be. All you’ll have to do is follow my “paint-by-numbers” systems to make it happen.
Attend “How to Run a Profitable Restaurant: from Soup to Nuts” and learn how to WORK LESS, SPEND LESS, PROFIT and ENJOY LIFE MORE.
Register by August 18 and save 50% – http://therestaurantexpert.com/workshops/
People, Passion and Purpose… The Pathway to Success – focuses on an exciting day where attendees will be part of discussions, workshops and events with some of the brightest minds in the industry, from back and front of the house to agriculture and media. Inspiring guest speakers and panelists include Chef Meeru Dhalwala, Chef Elizabeth Falkner, Chef Nicole Gomes, Chef Betty Vasquez and Vintner Angela Maculan. Join us as we Eat, Drink and Connect with colleagues and friends. For more details: https://womenchefs.org/calgary-2017/
WORKSHOP – HOW TO EASILY SURVIVE INCREASING MINIMUM WAGE AND FOOD COSTS!!!
Tuesday, September 12th @ 8 am – 1 pm
A step-by-step restaurant success seminar for greater profits and a stronger management team! How do you plan to manage the minimum wage increase? Many restaurant owners think the solution is obvious. Just cut labor. Apples to apples, right? Wrong! There are not enough labor controls any restaurant owner can put in place to limit the impact of increasing minimum wages on the business. The solution to affording and absorbing increases in minimum wage and food costs has to run across all aspects of the business, including building a strong management team. An effective management team will focus on using systems, communication, service, quality and productivity to drive profits. This half-day session will focus on each of these key parts of your restaurant business to give you tools to easily survive increasing minimum wage and food costs. Creating an effective structure that focuses on required management skills, good communication and individual strength will give your managers the foundation for success. Darren S. Denington, CFBE will share his proven systems to take restaurant managers to a new level that builds team members while working together and running the business in a smart and profitable manner.
Come mingle with amazing culinary talents of women chefs in Baltimore! Bring a female friend in the hospitality industry. We will provide small bites and offer Happier Hour drink specials during the event. We plan to have the gathering in our front bar-den room or on the patio weather permitting. Entrance to the networking and gathering is free to Women Chefs and Restaurateur members and their female friends in the hospitality field. To non WCR members you will receive 50% Professional Membership (code good for 48 hours).
RSVP: By August 15, 2017 to Laura Ciccone @ email@example.com
Free Webinar: How Easily Set Par Levels and Protect Your Cash Flow
Join David Scott Peters to learn how to stop having to do it all yourself but still have controls in place.
Do you find it difficult letting someone else on your team place your food, liquor, beer and wine orders? Have you tried it in the past, only to see your bank account accidentally drained of the cash you needed to pay your bills and still ran out of the critical products? Or maybe you are terrified of the prospect of losing your chef, kitchen manger or bar manager because they are the only ones who know how to order. If you answered yes to any of these questions, then you MUST attend this webinar! David Scott Peters, founder of will teach you how to easily calculate product par levels that make it so simple to place an order that ANYONE on the team who has been trained to count can easily place an order!
Attend this webinar to learn:
– the importance of accurate inventories
– why tracking invoices is critical
– how only 15-20 minutes of daily paperwork is needed
– how to simplify your ordering system while delegating for success
– how to adjust your par levels based on seasonality
Register here: http://bit.ly/2vh5deA
Learn more here: http://bit.ly/2daOOBi
Attend this full-day workshop to learn how to:
– Easily make more money with the menu and staff you already have
– Add 3-5% to your bottom line overnight and be on your way to 15–20% profits on a monthly basis
– Stop the bleeding of your bank account while empowering management to order and schedule following simple fool-proof systems ensure you’re on budget week in and week out
Most independent restaurant owners use their “gut” to run their restaurants instead of the real numbers. You might as well gamble for a living. This approach risks your restaurant’s success, your employees’ stability and your own family’s livelihood. Instead, learn how to manage and control two of your biggest expenses in your restaurant next to an empty chair — food and labor costs — to predict your profits with accuracy.
The day is broken up into three sections that help you run a more profitable restaurant:
1. The one system your restaurant must have to survive and determining where YOUR numbers need to be
2. Paint-by-number food and labor controls for maximum profitability
3. The secrets to holding your management team accountable and getting more done
Learn more and register: http://bit.ly/2daOOBi