Topics include:

• Establishing financial & service priorities
• Building a budget
• Managing costs
• Concessions menu
• Promotions

After completing the class, students will be able to do the following:

• Read and understand financial statements & budgets;
• Determine cost of goods, percentage of cost for food, labor and other expenses;
• Evaluate actual cost numbers and compare to perfect costs set in company objectives;
• Develop menus for various venues;
• Create promotional activities that realize the company’s objectives and enhance sales;
• Be able to actively manage the business side of the concession stand;
• Serve as a stronger leader and be able to recommend changes to increase efficiency and sales.
  

Presenter: Larry Etter, CCM

Larry Etter, CCM, has over three decades of experience in the food and beverage industry, from positions with major hotel companies, foodservice contractors, and currently with Malco Theatres as vice president of theatre services. He is a past president of the National Association of Concessionaires, and a recipient of its Bert Nathan Memorial Award. He has earned his NAC Concession Manager Certification, and is one of two instructors qualified to teach that course for the association. He has spoken at industry events, conventions, and educational programs on the topic of concession management.