Practical tools and strategies for restaurants managing profitability among changing market conditions.
Rising food costs, labor expenses, and changing consumer habits are creating new challenges for restaurant owners. In this webinar, you’ll learn how to make data-driven decisions, identify key business trends, and align your strategy with your mission and vision to drive sustainable growth.
Discover the 6 Keys to Success that help restaurant businesses remain profitable, resilient, and competitive in today’s economy. You’ll leave with practical tools and strategies to navigate rising costs and position your business for long-term success.
Key Takeaways:
- Make smarter, data-driven decisions
- Identify and respond to important industry trends
- Align business strategy with your goals
- Apply the 6 Keys to Success to strengthen profitability and growth
Outcome: Leave with actionable tools and a clear strategy to help your restaurant thrive in a rising cost economy.
This training event is supported by federal taxpayer funds. By registering, I certify that I am legally authorized to receive services funded by U.S. taxpayer dollars, in accordance with applicable federal law and Executive Order 14218 ‘Ending Taxpayer Subsidization of Open Borders.
Trinity Valley SBDC is a partnership program with the U.S. Small Business Administration, the State of Texas, and Trinity Valley Community College. Advising services are offered by Trinity Valley SBDC without regard to race, color, age, national origin, religion, sex, or disability. Special provisions will be made for limited English-speaking individuals and those with disabilities. Those interested may contact us at 903-675-7403.
All opinions, conclusions, and/or recommendations expressed herein are those of the author(s) and do not necessarily reflect the views of the U.S. Small Business Administration or other funding partners.
Deagon Williams, the owner of Culinary Business Strategy, is a 25-year veteran of the culinary industry. Both a French-trained chef, and an MBA, she offers the best of the kitchen and business worlds.
As a chef, she ran a 25-person kitchen staff with a daily changing menu as well as created new businesses from scratch.
She is now the principal of Culinary Business Strategy, a boutique consultancy that offers industry expertise & understanding for bottom line results to the food business sector. In addition to her past roles as a SBDC counselor, Deagon enjoys working with clients to create and empower strategic roadmaps to success. This often includes completing a well-crafted business plan, financial analysis and strategic growth, branded marketing, and operational excellence. Deagon is the creator of the Food Business Entrepreneurial Training Academy a successful award-winning comprehensive food business program that resources food biz owners to be more successful. Additionally, she has created two industry specific digital courses- Food Financials and Beyond the Plate as well as a mini-course for COVID-19 specific industry challenges called Restaurant Recovery. Her courses have helped hundreds of participants achieve higher profits and greater success. Deagon enjoys being a compelling and motivating speaker to the hospitality industry.
