How to Easily Survive Increasing Minimum Wage and Food Costs

A step-by-step restaurant success seminar for greater profits and a stronger management team

Tuesday, August 29, 8:00am-1:00pm

Minimum wage is increasing across the country. How do you plan to manage this increase in wages? Many restaurant owners think the solution is obvious. Just cut labor. Apples to apples, right? Wrong! There are not enough labor controls any restaurant owner can put in place to limit the impact of increasing minimum wages on the business. The solution to affording and absorbing increases in minimum wage and food costs has to run across all aspects of the business, including building a strong management team.

An effective management team will focus on using systemscommunicationservicequality, and productivity to drive profits. This half-day session will focus on each of these key parts of your restaurant business to give you tools to easily survive increasing minimum wage and food costs.



David Scott Peters is best known as the SMART Systems guy who can walk into any restaurant & find $10,000 in undiscovered cash before he hits the back door. Read More.

To kick off the half-day session, David Scott Peters, founder of, will focus on the one number restaurant owners must know to have any chance of overcoming minimums wage hikes now and in the future. Peters is a restaurant coach and trainer specializing in the needs of independent restaurant owners. He will cover:
  • What expenses make up this number
  • How to calculate this number and what makes it what it is
  • How to easily and quickly know where you stand
  • Fool-proof systems for reducing this key number and making you more money

Darren Denington's understanding of management, operations and marketing has taken him across the country to speak to companies seeking his expertise to enhance guest experience, employee productivity & bottom line. Read more.

During his two-hour section, Darren Denington, founder of Service with Style Hospitality Group, will share his proven systems to take restaurant managers to a new level that builds team members while working together and running the business in a smart and profitable manner. Denington has more than 30 years in the hospitality industry and works closely with restaurant owners. He will cover:
  • Recruiting, hiring, training and developing your entire team
  • Creative ways to drive revenue into your restaurant
  • Understanding how to create productive team habits and a great culture
  • Leadership traits required for success in the hospitality industry


Included with your registration: 

  • Access to all 3 days of the Western Food & Hospitality Expo ($65 value each) - over 500 leading vendors in one place
  • Admission to 35+ additional education sessions throughout the Show Days




Fresh Cup
Shelby Food