Sacramento Food & Beverage

a division of

Big Four Management Corporation

Consulting  - Training -  Food Safety

 

Home

Consulting Services

Training Tools

Food Safety Programs

Group Workshops

Accounting Tools

Operational Audits

Client List

Contact Us

 

  

Group Workshops & Seminars

ServSafe Certification  Foodservice Survival  Purchasing for Profit  Focus Groups

SERVSAFE Certification Program

This 1 day workshop presented by Sacramento Food & Beverage, Inc. meets all Northern California Health Department requirements and is approved by the National Restaurant Association.  Instructor, Tom Bruce is certified by the National Restaurant Association and the California Restaurant Association.   The workshop includes the SERVSAFE textbook, pre-exam study assistance, lecturing and coaching, the National Restaurant Association exam and a certificate of completion for those participants who score 75% or higher on the exam.

The workshop will cover:

  • the micro world

  • contamination & food born illness

  • safety programs

  • emerging pathogens

  • Hazard Analysis Critical Control Point (HACCP)

  • flow charts

  • facilities & equipment

  • purchasing & receiving

  • integrated pest management

  • training techniques and crisis management                                                      

Workshops can be provided at your place of business and in Spanish,  with a minimum of 15 participants.

 Foodservice Survival 2000: Tactics & Strategies for Success

 The Foodservice Survival 2000 seminar, developed by Sacramento Food & Beverage , is an intensive, fast paced, interactive training tool specifically designed for the independent restaurant operator.  Foodservice Survival 2000 addresses the key elements of the financial, administrative, marketing and human resource aspects necessary for success.  The seminar demonstrates how to effectively organize the many multi-faceted, industry-specific issues which can then be systematically placed on a critical path timeline and resolved as independent tasks.

 The workshop facilitator and company founder Tom Bruce, is an experienced speaker, professional educator and seasoned operator.  Mr. Bruce has been serving the hospitality industry for over 30 years.  An instructor for American River College, he is certified by the National Restaurant Association, California Restaurant Association , is an accredited vocational instructor through UCLA and a qualified HACCP instructor as well.

The intense three day format has captured only the most effectual and energetic portions of the original 12 week version offered by the Sierra College Small Business Development Center and University of Phoenix.  Each day is presented as a stand-alone portion of a related series so participants may elect to attend only those days they feel are necessary.

 Day 1:  Information Systems & Administrative Techniques

  • time management strategies

  • management information systems

  • weekly financial summaries (flash report)

  • inventory management techniques

  • purchasing review and overhaul

  • sales & usage projections

  • food & beverage cost control

  • labor cost control

  • menu analysis and engineering

  • the quadrant approach

  • critical path creation

  • break even analysis

Day 2:  Marketing Techniques

  • internal "4 walls" strategies

  • aggressive check building

  • creating signature menu items & specials programs

  • pre-shift meetings and staff goal setting

  • menu design and layout

  • developing a marketing database

  • creating your own marketing plan

Day 3:  Personnel and Human Resources

  • handbooks: standard operating policies and procedures

  • developing a competitive economic package

  • compliance and legal aspects:  violence & sexual harassment issues

  • managing conflict

  • termination and exit interviews

  • hiring the right person:  profiles and job descriptions

  • training in today’s climate

 Suggestions

  • Arrange lodging or supply a list to the participants.  Encourage out of town participants to stay in the same facility to increase participant interaction.

  • Assign an SBDC counselor to attend the event to increase the participant's awareness of the SBDC and to capture counseling opportunities.

  • For morning and afternoon meals, we suggest using a participating restaurant as a caterer (keep the meals light, simple and inexpensive).

  • We suggest arranging dinner for two nights at two of the different participating restaurants (these meals are used as additional opportunities to work directly with the participants “hands-on”.

 Purchasing for Profit

This one day workshop is designed for small and midsize operators and managers. It was created specifically to demystify the purchasing function, streamline the daily routines and maximize profits. 

Even the score!

Adapt the same purchasing techniques used by the major players to your operation.  Immediately increase profits and save time!

 

About the workshop:

Workshop creator and company President, Tom Bruce has successfully developed effective purchasing systems for various independent operators and large corporations throughout the country.  This one day workshop is designed for small and midsize operators and managers, and was developed to demystify the purchasing function, streamline the daily routines and maximize profits.

 Topics include:

  • vendor relationships & purchasing philosophies

  • vendor selections values (form, time, place, information)

  • creating accurate and useful product specifications

  • reviewing alternative & substitute products

  • yield testing

  • the AP/EP relationship (purchasing by finished goods cost)

  • accurate menu costing

  • understanding and using the make or buy analysis

  • ABC analysis: the 80/20 relationship

  • food cost % vs. contribution menu pricing strategies

  • documented  recipes: development, use & application

  • the rationalized bidding process

  • ongoing research & development programs

  • auditing the purchasing function

 Important information:

All attendees will receive a workbook with generic formats which can be customized by the participant throughout the day.  The workshop instructor will be available for open discussion on a at the conclusion of the workshop.

 Focus Groups

Staff focus groups are designed to allow the employees to air grievances and express opinions with an impartial party.  A written report is then generated for the operator’s use.  Consumer Focus Groups will critique current operations and aid in redefining the operational concept.  Consumer Focus Groups include a written summary and may be shot on video and conducted on your premises.