"The Food Round-Table: Running Your Restaurant" is a new opportunity to learn about some of the challenges associated with maintaining your restaurant. This is steered towards those who already own their own restaurant and would like a little more guidance from someone with experience in the industry. This session covers a number of topics such as (but not limited to): food cost management, food waste management, labor management, hiring, and employee retention.
Wayne Sloan has worked in the food management industry for over 20 years and has successfully climbed the ladder from crew chief & assistant manager all the way up to regional manager. In 1999, Wayne combined his knowledge of the food industry with knowledge gained from a business insurance specialist and began working with business owners to help protect their personal & business assets with via various insurance products and techniques. He was later selected by the Small Business Administration (SBA) to become a business mentor and insurance advisor to small and medium sized companies. He is an expert in areas such as: cost management, managing food distribution, portion control, sales forecasting, HR skills, managerial training programs, and business networking.