Restaurant Marketing: How to Increase Your Bottom Line by 20%

The article references a marketing course to those wanting to start a restaurant. The event takes place on April 1, 2015 in Nashville, Tennessee over a period of three days. The things people will be working on include re-structuring business models, developing a plan to generate twenty percent of bottom line profit, lowering food costs, not needing to take inventory, how to stop theft, and discover how to raise wages. The leaders of the event are Joel Cohen and Bill Marvin.

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