Ron Yudd serves up profitable ideas at ApEx 2010
FOR IMMEDIATE RELEASE
April 8, 2010
HALIFAX – Restaurant guru Ron Yudd comes to Halifax on April 19 to serve up some timely advice for foodservice operators looking to compete in today’s tough economy.
Yudd, who is president of Points of Profits Leadership Inc. in Gaithersburg, Maryland, will appear at ApEx 2010, Atlantic Canada’s premier hospitality trade show, April 18 – 19 at Exhibition Park in Halifax.
Rising labour and food costs have made restaurant operators hungrier than ever for fresh business ideas and insights. Coupled with the pressure of sliding tourism, Atlantic Canada’s $3.6-billion foodservice industry is seeking innovative ways to compete and drive traffic.
Presenting Ron Yudd
Yudd is an internationally recognized restaurant expert who teaches executives and associates about profit strategies and motivation. Growing up in the restaurant business himself, Yudd has held various positions ranging from kitchen manager to Director of Food Service for the United States Senate.
On April 19, he presents these interactive seminars at ApEx:
- Points of Profit @ 10:30 a.m. – What are the top five things operators can do immediately to improve profits? Operators learn how to walk the ‘Daily Cycle’ from back door to guest table, establish accountability in both the front and back of house, and implement simple controls that work.
- No One Escapes Customer Service @ 1:30 p.m. – How do you attain satisfied – and return – customers? Restaurateurs learn the three things every customer really wants, the five Cs of customer service, and how to create power with parameters for your staff.
Both seminars are sponsored by High Liner Foods. This year, ApEx also features foodservice consultant David Swanston, presenting Marketing to Win and Dynamic Menus on April 18.
ApEx is owned and operated by the Canadian Restaurant and Foodservices Association, one of the country’s leading business associations. Through its trade shows, member savings, research and advocacy, CRFA works to create an environment that allows foodservice operators to grow and prosper.
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