Restaurant forecasting leverages historical revenue data to help project future sales levels to inform decisions about labor and inventory. But with atypical years in 2020 and 2021, where do you start to forecast for 2022?
This insightful webinar will discuss why you need to forecast now more than ever, the difference between budgeting and forecasting, how to forecast your restaurant labor cost, how to forecast your restaurant inventory and more.
In order to combat rising food costs and unpredictable labor spend it is more important than ever before to forecast.
With an extensive background in information technology, restaurant operations, and accounting, Marc Cohen serves as the leader of the Solutions Architect team for Restaurant365, the leading restaurant management software provider that puts finance and operations on the same page. Cohen started his career as a corporate trainer for a large national restaurant group helping them grow to 120 units. He also ran a successful French Bistro in Pasadena before going on to work for two Los Angeles based celebrity chefs as a General Manager at their Ciudad and Border Grill restaurants before eventually moving into the corporate office as Integrated Technology and Systems Manager. Through his many roles within the industry, Cohen has developed deep expertise in point-of-sale (POS) integration, menu engineering, and business intelligence.