Small Business After Hours - Operational efficiencies / Best purchasing practices

Restaurateurs must practice multiple skill sets in order to make their businesses as profitable as possible. Among the challenges are personnel, marketing, and kitchen operations. One of the most critical is purchasing, as it is the first step in controlling Cost of Goods Sold (COGS). In this Small Business After Hours gathering, we’ll explore how crafting an efficient set of purchasing protocols will make your life easier, your restaurant operation more proficient, and your business more profitable. Among the topics we’ll touch will be: - Purchasing - Why the “How Much” approach costs your business money - Cost - What does this word really mean? - Key Items - Why they really control your Food Cost - Building a symbiotic relationship with your suppliers - Why good purchasing practices help grow your business - Inventory Controls - Why this should not be an afterthought The intent of this After Hours is to stimulate a productive dialogue, and to offer ideas to kindle further discussion and engagement in the purchasing and controls approach to profitability. There will be plenty of opportunity for questions and open discussion.

Speaker(s): Ken King has been in the restaurant business since 1974. He created and taught the “Business of Restaurants” coursework for the University of Colorado Culinary system, including “Purchasing for the Foodservice Industry” Course CUA 262. Ken currently operates his Restaurant Consulting business Foodservice Consulting & Design, LLC, Restaurant Rx, and also serves the Colorado Small Business Development Centers as a Foodservice Specialist and Business Consultant.

Innosphere has a parking lot directly in front of the building. There is no street parking on Vine Drive due to bike lanes. Parking is limited, so if parking lot is full, please make use of the overflow parking lot located just east of Innosphere behind the wooden fence.

Fee: No Cost