The Business Of Food

This workshop will allow people in the restaurant/food industry the opportunity to learn more about how to manage the BIG THREE. Topics include: FOOD COST MANAGEMENT, FOOD WASTE MANAGEMENT AND LABOR MANAGEMENT. If these big three key controllable indicators are not managed, they can cause you to go out of business.

Wayne Sloan has been in the food industry for several decades and has climbed the ladder from Employee to Regional Manager, to Risk Management Entrepreneur.  Wayne fully understands the challenges and tough choices needed to make a restaurant run smoothly, along with maintaining high quality standards in a safe environment for your customers. Come and get your specific questions answered!