This seminar will emphasize the basics needed to launch a food and beverage operation within the captive market setting. Restaurant revenues deserve close attention just for the profit potential they represent: setting up the foundation and a frame work of systems and procedures for management to follow can maximize the potential. Session learning outcomes: 1. Strategies for managing the food and labor numbers 2. Identify what if takes to make restaurant a healthy, stand alone business. 3. Discover what items to sell and what items to avoid for maximum effect. 4. How to research ¡§red flags¡¨ and what polices should be in place to help keep honest people honest. 5. Looking at the current food trends to adjust our restaurant to maximize sales 6. How to negotiate better pricing with vendors/suppliers. Information for Selection Panel: This seminar will provide the tools and details to study the financial numbers and how they can be taken to the next level with respect to profitability. Also discussed is how to generate additional sales and make the most from the new revenues. How to engineer the menu to create a larger profit percentage. Learn techniques to increase sales without additional expense. Understand how to properly market the restaurant operation. Use the concept of "theoretical" cost of goods as a comparison to "actual" Let’s work together and set ourselves up for success. We must provide ourselves with the proper tools for operations and financial succeed. After attending the session we will be ready for 2011.