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Restaurant Reality: Menu Best practices 2021

February 04, 2021
02:00 PM - 03:30 PM
Online Event
Come in. We're reopening. Please maintain social distancing

This NO COST webinar will present examples of how restaurant operators are menu planning to succeed post Covid.

About this Event

Present and discuss new ways of succeeding with menu during the crisis. Provide examples of how limited menus for curbside and delivery have been working, and how preparation of unique daily specials, and family packages have been used to raise revenue. Knowing current menu item cost and the best ways of menu layout, and presentation help increase menu item profit.

Provided by CARES Act funding to deliver services and webinars to small businesses in support of business recovery.

Register for this Webinar

About the Host

ChrisChris has over 40 years of experience in the hospitality industry as a designer, concept developer, owner and operator. He left Phoenix Arizona and moved to Texas after completing food service and business management at Phoenix Community College. Chris assisted with the rapid expansion of a casual family restaurant concept before leaving to open his own restaurant company. He has developed award winning restaurants and provided assistance on a variety of airport, convention center, theater, parks and retail center projects. He currently teaches “So you want to open a restaurant” courses at the University of Houston SBDC and co-authored the book So, you’re thinking about owning, operating, or investing in a restaurant available at

As the founder of A’la Carte Food service Consulting Group, Chris was able to open and improve the operations of independently owned restaurants around the world. After selling his consultancy, he started his podcast “Corner Booth” and spends time writing for and Restaurant Start Up & Growth Magazine, along with assisting SBDC advisors and their clients throughout Texas.

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