DeliOps 101 Seminar

Day 1: Tuesday, Sept. 13, 2022:

9:00  Welcome (Back from the Pandemic)

We'll share an overview and engage with you in small groups to share your pandemic challenges, victories and best practices. With a mind toward every challenge being an opportunity, we'll help you imagine a new and fuller vision of your operation’s potential.

9:45  Staffing: Doing More with Less Labor

We'll help you analyze your own department’s program sales and labor data to optimally structure and organize responsibilities for your operation's best success.

11:45  Fresh Ideas & Trends: Post-Pandemic, Recession-Proof Winners

We'll explore a variety of fresh ideas to inspire your product development plans, and infuse your program menus with some fresh flair.

12:30  Catered Hot Lunch

Dining al fresco, on the bay.

1:30  Making Grab & Go, GO!

Explode your sales with a full exploration of this critical and versatile program. We’ll dig deep into the nuts, bolts and nuances – from category and product plan-o-grams, to portioning, packaging and pricing. You'll leave with ideas and plans for upgrading your G&G program.

4:15  Rethinking Hot Foods

With many hot food bars remaining pandemic- and/or labor-handicapped, we'll share creative ideas and options for making the most with what you have -- and adding more hot food products to your repertoire.

5:00  Wine & Cheese Reception / Evening Break

Relax with colleagues at Acqua Hotel’s wine and cheese reception. Or, hop on a free bike for a ride along the adjacent waterfront path.

6:00  Dinner & Store Tour

Enjoy a behind-the-scenes tour through the bustling prepared foods operation at Good Earth Natural & Organic Foods. This best-in-class operation features a vast array of all-organic prepared foods programs.

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Day 2: Wednesday, Sept. 14, 2022:

9:00  Developing Successful New Products

We'll share a 20-step process from which you'll be clear and confident of being able to quickly develop successful new high-margin products.

10:45  Essential Systems for Production Planning & Analysis

We'll share our simple, scalable and highly effective process for optimizing your production planning – to master the art of maximizing sales and never running out of any top sellers, and while minimizing labor and waste. It's actually science more than art and you'll be amazed at how easy our system can work for you.

12:30  Catered Hot Lunch

Dining al fresco, on the bay.

1:30  Snappy Sandwiches

Strategies and pro tips for developing menus and products  for renowned sandwich programs.

3:00  Beautiful Boxed Salads

Whether your salad bar is open, closed or non-existent, there's never been a better time to expand your selection of healthy, delicious portion-controlled boxed salads. We'll share a process, document and specific ideas for revolutionizing your selections and sales in this high-margin product category.

4:15  This & That, Etc.: Customer Service, Merchandising, Leadership Team Meetings, Staff Huddles

A menagerie of pro tips for upgrading your service mojo, creating merchandising magic, and systems for running a smooth and highly communicative best-in-class operation.

5:00  Overcoming Burnout / Wine & Cheese Reception 

Guest speaker Mark Mulcahy joins our evening reception and to share a timely and inspiring segment about reconnecting with your passion and overcoming burnout. 

6:00  Adjournment

Dinner is on your own. We'll share recommendations for our favorites from among the dozens of fantatsic restaurants within a short ride of our hotel. 

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Day 3: Thursday, Sept. 15, 2022:

9:00  Foodservice Financials

Working through a prepared foods case study we’ll deepen your financial skills and give you tools to better teach your team about sales, margin and labor. We make this interesting for leaders of all financial skill levels and no one leaves this segment without better understanding and/or enjoying numbers.

10:30  Recipe Costing & Margin Pricing

Food costs continue climbing and you need an efficient way to make sure your products are priced to generate  appropriate margins. Costing “beginners” will explore a variety of recipe costing procedures, discuss tips and tribulations, and complete a recipe costing exercise to ensure everyone leaves clear, confident and capable. "Advanced" costing system participants will explore variable margin pricing techniques and strategies, and pro tips to ensure you're working with clean data, conversions and shrinks, and achieving precise inventory counts.  

 

12:00  Making the Most of Movement Reports

Learn how to organize, analyze and act on your department's sales and margin data to ensure you achieve your margin goals.

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​12:30  Small Group Break-Out Sessions with Catered Lunch

Dining al fresco, on the bay. Choose from any of several conversations, with topics nominated by participants.

1:30  50 Ways to Grow Sales by $50 a Day

Easy ideas for incrementally growing and improving any prepared foods operation.

3:30  Plans For Change

Breakthrough strategies to help you identify priorities -- from which you’ll develop an agenda, timeline and plans for making the most of your seminar experience.

4:45  Endings & Evaluations

5:00  Wine & Cheese Reception / Evening Break

6:00  Dinner at Avatar’s

Your tastebuds will dance on flavor-packed Indian-Caribbean fusion sensations, made with organic and local ingredients.  Info at: https://avatarsrestaurant.square.site