Learn how to save money, time, labour, resources through correct menu planning with this one-day Masterclass with Blathnaid Bergin of The Business of Food.

Taking place in Abbeyleix, Co Laois on Tuesday, October 1st, this in-depth masterclass will give you the opportunity to re-vamp your menu planning with one of the most experienced and respected trainers in the sector.

Course Information:

• Date: Monday, October 21st, 2024
• Time: 9.00am to 5.00pm
• Venue: Preston House, Abbeyleix, Co Laois
• Trainer: Blathnaid Bergin (The Business of Food)
• Cost:  €265 when you sign up through NOTS. This is a massive reduction on the full course price and includes refreshments & a light homemade lunch

Course Topics / Learnings:

• Why traditional menu planning has been turned upside down
• How to save money, time, labour, resources through correct menu planning
• Why menu planning is the most crucial part of your food and beverage operation
• Why the menu has a domino effect on every area of your business
• How to use menu planning to minimise food waste
• How to identify bottlenecks and eliminate same
• How to use menu planning to maximise your current (however scarce) resources
• The common mistakes in menu planning