A 3 day class designed to get you started or update your ideas in how to set up, organize and operate a BBQ restaurant and or catering operation. You will plan, prepare and serve an off site catering as well as have plenty of class time.

You will learn:

Food ordering process

Advantages and disadvantages of daily cook vs weekly cook

How to minimize loss

How to maximize labor

How to calculate food cost to serving cost

How to plan and layout catering events