Plate to Profit: The Menu That Pays Its Way

Discover how to unlock greater profit from your Garden Centre Café & Restaurant without adding complexity or overhauling your menu.
 

This session will show you how to use simple menu engineering tools to identify your most profitable products, focus promotional activity where it delivers the greatest return, and increase average spend through effective bundling and upselling.
 

You will also learn how to evaluate emerging food and drink trends and adapt them for the traditional garden centre customer.
 

We will lead a discussion with a panel of industry experts understanding how to drive success through their food and beverage operations.
 

Ideal for operators, managers and owners looking to improve margins, drive sales and maximise the value of their existing offer.