Description

March 30th Kitchen Systems & Modern Operations

Topics include:

• Kitchen leadership and communication fundamentals
• Efficient scheduling, prep flow, and production planning
• Standard operating procedures and quality control
• Practical use of technology and AI in kitchen operations

Outcome: Culinary leaders leave with clear systems and an action plan they can implement immediately.

Series Topics:

3/2: Menu Engineering for Profitability *Complimentary!

3/9: Guest Experience & Service Quality

3/16: The Business of Hospitality & Data Based Thinking 

3/23: People Leadership That Actually Works

3/30: Kitchen Systems & Modern Operations