Webinar I Profit Protection: Fix the Small Leaks Driving Food and Labor Costs

Description

Most profitability issues in independent restaurants are not caused by one big problem. They come from small, everyday leaks that quietly erode margins. This webinar is built for independent restaurant owners and managers navigating rising costs, staffing pressure, and inconsistent execution. We will highlight where these leaks show up, including waste, rework, uneven portions, slow handoffs, and lack of standardization, and help you quickly spot them in your own operation.

These problems are fixable, and faster than you think. In this session, we will show you how to focus on the few changes that deliver the biggest impact and put simple, repeatable systems in place your team can follow. You will leave with clear tools and confidence to tighten execution, reduce variation, and protect your margins without overloading your team.

What You'll Walk Away With: 

• Find where money is quietly leaking 
• Focus on the fixes with the fastest payoff
• Standardize the work to keep costs predictable

Presenters: 

Kelli Laube, Product & Training Specialist

Kelli is a seasoned Hospitality Trainer with RestaurantOwner since 2011. Throughout her career, she has excelled in various front-of-house roles including Hospitality Director. Kelli's pivotal role involves aiding independent restaurant operators and teams via webinars, workshops, and training content. Simultaneously, she serves as a Product & Training Specialist at the National Restaurant Association, fostering successful teams and unforgettable guest experiences for restaurants.

Chip Romp, Vice President, Workforce and Business Development 

Chip Romp serves as Senior Director of Workforce Development for the National Restaurant Association and brings more than 35 years of restaurant leadership experience. His career has spanned operational and training leadership roles with brands including Fazoli's, Ovation Brands, Jillian's Entertainment, Buffets, Inc., and Applebee's. Chip has helped open more than 90 restaurant locations and has been instrumental in developing leaders, teams, and workforce solutions across the industry. He contributed to the development of the U.S. Department of Labor's Hospitality Competency Model and multiple Registered Apprenticeship pathways and is a Master Trainer for both the National Restaurant Association and CHART.