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Go Slow to Go Fast - Utilizing Slow Seasons to Drive Profits

Julie Ellis  (Co-Owner, The Chef's Table)

Mark Ellis  (Co-owner/Executive Chef, The Chef's Table)

Meghan Kates  (Catering and Events Specialist, The Chef's Table)

Location: 340B

Date: Wednesday, March 29

Time: 1:00 pm - 2:00 pm

Pass Type: All Access, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass

Track : CS-Off-Premise Catering, CS-Culinary Business & Operations

Vault Recording: TBD

Audience Level: Intermediate

Caterers tend to have two speeds - full throttle, and occasionally, sleep. However, there is tremendous value in taking advantage of the slower periods to maximize profits throughout the year. To demonstrate the value of the operating at different speeds, the seminar will take place in two parts. First, a rapid fire 25 ways in 25 minutes to use the slow season to become more profitable year round. Then, a slower, more in-depth discussion of a subscription based program that our company implements during the off-season to increase revenue and keep our full-time employees employed, engaged and improve their knowledge.