COLUMBIA, Md. — Do you want to improve profits? If so, you need to hear Bill Marvin speak when the Restaurant Doctor himself makes a house call during the Mid-Atlantic Food, Beverage & Lodging Expo, Sept. 20-21, at the Baltimore Convention Center.
Marvin is the founder of Effortless Inc., a hospitality consultancy group, and author of the book series "Hospitality Masters." The Doc's keynote address, "There's Got to be an Easier Way to Run a Restaurant," will deliver operators proven tactics that help to decrease stress, make work fun and of course, make restaurants money. In this keynote message, he'll instruct the audience:
- How to eliminate 80% of their operating problems
- How to make exceptional service happen naturally
- Why guests (and staff) feel they are important to you ... and why they don't
- Why the helpful things actually can create more problems
- How you create your own stress and how to materially reduce it
- Why the best way to be competitive is not to compete
Licia Spinelli, Director of Marketing and Special Events for the Restaurant Association of Maryland (RAM), said the Doc has many cures for what ails operators.
"Anybody looking to improve their bottom line should hear what the Doctor, Bill Marvin, has to say," Spinelli said. "His time-tested tactics have made many good restaurants great restaurants."
In addition to his keynote address Sept. 20, the Doc will host four additional educational sessions. For "How to Increase Cash Flow by 50% in 90 Days," Marvin will give restaurateurs valuable tips including:
- 5 Ways to Reduce Food Cost in 90 Days
- 12 Ways to Lower Beverage Cost in 90 Days
- 4 Ways to Reduce Payroll Cost in 90 Days
- 15 Ways to Increase Sales in 90 Days
Marvin's other sessions include "39 1/2 Money-Making Marketing Ideas," "How I Cut My Food Cost by 10% Overnight" and "Five Great Ways to Build Sales ... And One Lousy One!"
"There are really just a half a dozen ways to build sales without developing additional sources of revenue," Marvin said. "All six ways work, but five of them are foolproof, inexpensive, work well and can be implemented quite easily ... while one is costly, risky, difficult to evaluate and only marginally effective. Guess what approach most operators take when volume starts to slip? You guessed it — the lousy one!"
Other workshops include an in-depth look into the world of wine pairings. As consumers continue to buy wine, operators may want to add a lengthy wine list to the menu. Master Sommelier Evan Goldstein will discuss how restaurants can use wine pairings to boost sales. Goldstein is one of the nation's best-known food and wine industry veterans and is the vice president of Global Wine & Brand Education for Beam Wine.
The Mid-Atlantic Food, Beverage & Lodging Expo is produced by RAM and is the largest foodservice show between New York and Florida. For more information, visit http://www.midatlanticexpo.com.
