Workshop Date & Time:

March 12, 2025

2:00 pm - 4:00 pm 

It's very easy to lose money (lots of it) working with food. Improper portioning, theft, cooking mistakes and spoilage are just a few of the numerous problems that plague many restaurants and result in food and beverage costs and lower profitability.

And with many food and beverage products at record high prices, it is crucial for restaurants to make the most out of everything they buy.

In this 2-hour workshop, we'll discuss the most effective practices and controls for independent restaurants to purchase only what's needed and maximize the proper use of food that comes in the back door to dramatically reduce food and beverage losses and improve profitability.

What Every Participant Will Learn:

• How losses can occur in every stage of the food production process from purchasing to settlement
• A weekly report that will make your kitchen personnel more responsive and accountable for controlling food costs
• One practice that has helped many independents lower their food and beverage costs by 5% to 10% virtually overnight
• Food handling and production practices that will improve consistency and your guest experience
• One procedure to implement immediately if you suspect employee theft
• Basic food management concepts and practices that all your managers and key kitchen personnel should know and understand
• Plus, comments and questions from workshop participants

The Food Cost Control Best Practices for Independent Restaurants workshop is guaranteed to provide exceptional value to you and your team. If you are not delighted with the content and value of this program, just let us know by the end of the workshop. We will promptly refund your

The NRA has announced that they are offering an incentive of $100 for each RO.com sign up that stays for at least 3 months to the SRA

About the Speakers:

Jim Laube - Founder of RestaurantOwner.com

Jim has a diverse 30-year career in the restaurant industry that includes various staff positions, manager, controller, CPA and advisor to hundreds of independents throughout the U.S. and Canada. He is a popular restaurant industry speaker and seminar leader whose clients include the National Restaurant Association, Pizza Expo, SYSCO, Food Services of America, Gordon Foodservice, the New York Restaurant Association, Walt Disney and Papa John's.

Chip Romp - Senior Director, Workforce and Business Services 

A seasoned industry professional with over 30 years of experience, Chip joined RestaurantOwner.com in 2023. He has made significant contributions to the restaurant industry's workforce as part of the National Restaurant Association since 2015. As a Subject Matter Expert, Chip played a key role in developing the Hospitality Competency model and facilitated the creation of apprenticeship pathways for positions like line cooks, kitchen managers, and restaurant managers. Chip has been an influential industry speaker at the Restaurant Show, covering leadership and cost control topics. He has conducted training for the US Military and State Workforce Departments, sharing valuable knowledge and skills with aspiring professionals. As a certified ServSafe instructor, Chip emphasizes food safety. Prior to joining the National Restaurant Association, he served as Vice President of Training at Ovation Brand, overseeing front and back-of-house training programs, onboarding initiatives, and leadership development. Chip's previous experience includes roles as Vice President of Training, Development, and Operations Services at Fazoli's Restaurant and Senior Vice President of Operations Services at Jillian's Entertainment for 14 years. He also served on the board of the Council of Hotel and Restaurant Trainers (CHART) and is a certified master trainer for CHART.