Joined by special guests for a Q&A session after the main topic, Paul will look at some of the statistics and trends from the last year and look forward to 2021 and beyond to give restaurants and foodservice businesses ideas to bounce back stronger when we, as a nation, start to enjoy our liberty once again.
Webinar - Build Back Better
10:00am, 16th March 2021
Sign up for the Build Back Better webinar:
More about the webinar
The webinar will last around 30 minutes and will cover beneficial topics for restaurateurs, exec chefs, and operations directors, including:
- Examining the recessionary mindset and how to factor in consumer buying behaviours into your menu. This section uses customer surveys and industry reports to look at pricing sweet spots, what factors consumers rank as important, and ideas to help you provide customers with a personalised experience every time.
- How to manage range rationalisation on your menu and how to analyse your current dishes to decide on what works for you and your customers; ensuring your menu is full of profitable and popular dishes.
- The role of limited time offers (LTO) to attract new customers, try out new products, and gain valuable PR for your restaurant.
- Opening up new opportunities for your business, by analysing customer behaviour pre and post Covid to see where new trends and opportunities lie, including the ever-growing meat-free demand.
The webinar will conclude with a Q&A session with leading restaurateurs giving you an opportunity to ask questions of them and Paul.
The webinar is taking place at 10:00am on 16th March. We hope you're able to join us.
More about your host, Paul Halliwell
Paul is an ex-chef and F&B manager with food engrained in his roots. His mum was a chef lecturer and then hotel owner with his dad, meaning Paul was immersed within the hospitality industry from an early age. His experience in the kitchen has helped earn two Rosettes and a superb write up from AA Gill. Paul brings his Chef's experience to Aviko and works closely with his customers to look at profitable solutions that delight their customers and help chefs.
