Presented by Mike Holtzman, Profitable Food SystemsFew areas of a golf operation confound course owners like the food-and-beverage department. But it doesn’t have to. In this NGCOA exclusive webinar, Mike Holtzman of Profitable Food Systems will discuss common mistakes to avoid and share menu concepts that can lead to successful concession sales. He’ll also explain how to maintain profitable food and labor percentages and review the fundamentals of successful concession design.
Great webinar!! Looking forward to the next session.