Live Webinar - Creating an Annual Operating Plan and Budget for Your Restaurant

Start the new year with a clear plan for your restaurant. In this live webinar, you’ll learn a step-by-step approach to setting goals, identifying priorities, and building an annual operating plan and budget around your staffing, products, marketing, and other business needs. You’ll also learn how to review your plan throughout the year and use it to guide your monthly operations and keep your restaurant on track.

Highlights:

• Set clear objectives and priorities for the year ahead
• Involve management and key staff in the planning process
• Plan for staffing, products, marketing, and other operational needs
• Assign costs to planned activities to build a realistic annual budget
• Review and use your plan throughout the year to stay on track

This live webinar is intended for restaurant owners, operators, and managing staff who want to plan ahead and operate with clearer goals and a more structured budget in the coming year.

Speaker:

      Chris Tripoli, Principal, The Restaurant Clinic

Chris has more than 45 years of experience in the hospitality industry as a concept developer, owner-operator, consultant, and educator. Throughout his career, he has developed award-winning restaurant concepts and provided operational assistance to restaurant groups and other hospitality-related developments worldwide. As principal of The Restaurant Clinic, he works with independent restaurant owners, franchisors, and franchisees on operations, management, finance, staffing, and growth. Chris is also the co-author of So You’re Thinking About Opening, Operating or Investing in a Restaurant, contributes to RestaurantOwner.com, and hosts the podcast Corner Booth.

It is imperative to add centeric@ic.sbdc.uhbauer.org and no-reply@zoom.us to your approved senders' list to be able to receive event confirmations and links.

Only live attendees will receive a copy of the recording after the webinar. If you miss the session, the recording will not be shared.