7 ways you can improve your restaurant operation’s cost of goods sold

The cost of goods sold (COGS) is the single largest expense for restaurants.

Learn best practices on how to manage, maintain, and decrease this important restaurant expense when you watch this 30-minute webinar hosted by Ed Heskett, a leader in restaurant operations with more than 40 years of restaurant experience. You’ll learn:

  • What’s really hurting your COGS
  • Benchmarks to know you’re succeeding
  • Line operations suggestions
 

  • Download the slides