[Special Lecture] Towards a New Revolution in the Restaurant Industry [Finished]
As the impact of the COVID-19 pandemic continues to grow, food costs and other costs are rising, and labor shortages continue. Looking ahead to both coexistence with COVID-19 and the post-COVID era, we will be holding a lecture on themes that address the challenges facing the restaurant industry and how to bring about change. Please join us.
Lecture theme
Survival tactics for restaurants after the coronavirus pandemic subsides
~Product strategies and sales mechanisms to secure profits while increasing competitiveness~
<Lecture content> 〇Measures to deal with rising material costs 〇Measures to deal with labor shortages, etc.
Instructor Profile
Keiko Toyama(Keiko Toyama)
Food Accounting Association
We focus on "finding ways and means to achieve maximum results within the bounds of what is reasonably possible for restaurants," and provide support to more than 300 restaurants each year in increasing customer numbers and revenue.
He is skilled at developing strategies that suit the store's industry, business type and location characteristics, and has a proven track record of success.
Details of the lecture
〇Date and time: Wednesday, August 24, 2020, 14:00-15:30 (90 minutes)
Venue:Chiba City Museum of Art 11th floor auditorium(3-10-8 Chuo, Chuo-ku, Chiba City)or sending us a message on Online (The viewing URL will be announced separately)
Participation fee: Free
Capacity: 300 people (first 50 people to attend in person) *Registration will close once capacity is reached.
For inquiries, please contact the Chiba Gourmet Research Association (Secretariat: Chiba City Tourism Association, a public interest incorporated association)
How to apply for the lecture
Please apply using one of the methods below.
①Please fill out and submit this Google form.
②Please print out this flyer and fax it to us.
Organizer
(Secretariat: Chiba City Tourism Association, a public interest incorporated association)
