What should restaurants be doing now to be successful through the end of the year and in 2022? Karen Malody, a veteran Food and Beverage consultant shares important advice and answers questions from the Fooda community.
- Concepts and Trends projected for 2022
- Tips for trimming menus and ditching menu bloat
- How to price appropriately and account for inflation
- Advice on creating a winning off-premise strategy
Prior to starting her award winning consultancy, Karen held senior leadership positions at well known brands, including the role of Food, Beverage and Menu Development Director for Starbucks.
The goal of our October Restaurant talk is to provide restaurant owners with clarity at a time when there are still unknowns. Enjoy the recording and feel free to reach out if you want to learn more.