Name: MAXIMISE YOUR MARGINS
Start: 2024-11-04T14:00:00+00:00
End: 2024-11-04T17:00:00+00:00
Location: Arts Bar Baltic

Join us on November 4th and unlock the secrets to increased sales, better margins, and a thriving hospitality business
About this Event

Join us on November 4th, 2024, at Arts Bar Baltic in Liverpool for an exclusive event hosted by Gareth Evans, founder of Evans and Co Hospitality Accountants.

Designed for restaurant, bar, and café owners, this insightful session will explore how to boost profits, engineer winning menus, and train staff to upsell effectively. Learn from industry experts on pricing strategies, menu psychology, drink design, marketing, and more.

With guest speakers including Kieron Bailey (People on Purpose)- alongside Evans & Co clients Dustin Durrance (Cardinal Rule) and Peter Drake (Industry Spirit) - this event is guaranteed to provide the tools and insights you need to grow your business and maximize success.

OUR INDUSTRY EXPERTS

Described as a dynamic force in the hospitality world, Kieron Bailey from People on Purpose is a man who thrives on human connection and the art of conversation. With a flair for leadership and a passion for guest experiences, Kieron will demonstrate how your team can craft memorable moments designed to maximise your margins.

Biscuits on a menu? You must be mad… When our client Dustin Durrance from Cardinal Rule moved to the UK he couldn’t live without the fluffy, buttery biscuit which was at the heart of the southern American breakfast table. Find out how his quest to share joy, butter, and love with the people of Manchester led to one of the most exciting concepts in the North West.

As the industry experts when it comes to saving you money through menu engineering, Evans & Co Client Peter Drake from Industry Spirit will be on hand to explain how engineering your drinks menu can help you to improve your customer offer and truly maximise your margins.

Ever wondered how your customers choose their favourite dish on your menu, or why you’re suddenly selling more chicken than beef? Louise Kissack from Spaghetti Group will delve into the psychology behind great menu design, and how you can influence your customers towards your higher-margin dishes.

OUR HOST

Gareth Evans is a former chef turned accountant, who now oversees a team of 11 in his own accountancy practice. Gareth uses his first-hand experience in the hospitality industry to support operators across the UK - including our speakers from Cardinal Rule and Industry Spirit - helping them to build, run and grow a profitable business.