When your restaurant is busy, you might think that you can't possibly generate any additional revenue. However, in this course Professor Sheryl Kimes will provide you will a set of tools you can use to optimize your table mix so it better reflects the mix of parties you have coming in through the door. You will also learn how to select and place tables, assign guests to tables, and set the ambiance of your restaurant to grow your revenue. Finally, you will devise pricing strategies that are most effective when your restaurant is busy.
 

How It Works

Course Length
2 weeks

Effort
3 to 5 hours of study per week

Format
100% online, instructor-led
  • Restaurant owners, managers, and operators
  • Foodservice professionals responsible for their organization's financial performance
  • Hospitality professionals
  • Executive chefs
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