While beverage sales often only account for 25%-40% of a restaurant's gross revenue, the beverage program often contributes in excess of 80% to gross profit. This session will explore tips and tricks for maximizing profitability in an ever-changing restaurant landscape. With the wheels falling off our industry due to COVID decreased inventories, lowered budgets and reduced dining capacity coupled with increased expenses are the new normal for the foreseeable future. Now, more than ever, it is critical to understand how beverage strategies can keep your operation profitable.

Learning Objectives:

• Demonstrate how to increase beverage sales/gross revenue
• Identify a strategy for dealing with diminished operating budgets and lean inventories
• Explain tips and tricks for designing beverage collateral as a sales tool