How Restaurants Can Adopt The Luxury Mindset

What lessons can we learn from some of the biggest luxury brands in the world like Hermes and Krug? How can we apply those lessons to our restaurants to generate bigger profits and create better guest experiences for the guests we serve. This talk invites owners and operators to rethink the way they think about margins, by redefining three works we use all the time (but have lost their meaning): transactions, value, and price. You'll take away actionable insights you can apply to your business right away to make a difference in the bottom line.