As we begin a new year, many concerns from the previous year persist. The effects of the pandemic and labor economy continue to challenge operators. A crippled supply chain and inflation continue to tax restaurant operations and economics. COVID variants persist and prohibit full-scale customer return to dining in the restaurants. What can operators do to overcome these challenges, and where can operators proactively assure profitability?
Join the webinar and hear from experts and operators who will provide insight into what you need to know for 2022. Hear more about:
- The current state of the supply chain and what to do to ensure you’re providing for your customers
- The effects of inflation and how to overcome challenges in rising costs and prices
- What culinary changes and solutions you can implement to help with supply chain issues and costs
- How to take advantage of continued demand for to-go and delivery
Sponsored by
Speakers
Dr. Henry Zerby
Vice President Food
Sodexo Supply Management
Robert Bales
CEO/President
Ally Food Group
Matt King
Chief Culinary Officer
PPX Hospitality Brands
