Boosting Profits, Boosting Health in Food and Beverage Operations (2013)

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Wednesday, November 20, 2013

Participants are introduced to some of the key principles to making food and beverage operations financially successful, as well as healthier, with a focus on captive market settings such as concessions and parks.  The webinar provides:

  • Strategies for managing the food and labor numbers
  • What it takes to make concessions a healthy, stand-alone business
  • What items to sell and what items to avoid for maximum effect
  • Looking at the current food trends to adjust  concession offerings
  • How to navigate and direct  vendors/suppliers
  • Special issues around vending machine outlets

This webinar has already occurred. Please use the resources below:

Five Steps to Food and Beverage Success

Tips for Better Vending


  • Kenny Handler, Profitable Food Facilities,
  • Julie Ralston Aoki, Public Health Law Center