My restaurant is full but I am not making money

Why is my food cost so high? How can I control it without simply buying cheaper products and lowering quality? How much rent should I be paying? My restaurant is full, but I’m not making any money!

All of these statements are frequently uttered by restaurant operators. Financial management of your restaurants operations is usually the most feared, disliked and/or misunderstood element of operating a food service business. Financial management rarely motivates anyone to get into the restaurant business in the first place, and therefore, proper financial management procedures are often overlooked until it is too late. This is by far the least glamorous part of running a restaurant, however it is arguably one of the most important.

We are looking forward to our speaker!

Max Paarlberg has co-created the Chicha Berlin restaurant concept, created and operated Bourbon Dogs bar, and has opened La Lucha restaurant on Paul-Lincke-Ufer. He has worked in the hospitality industry for just over 13 years, and gained experience at large chains such as Hilton, and also many independant hotel and restaurant groups around the world.

Photocredit: Per Meurling


Where: Hallesches Haus, Tempelhofes Ufer 1
When: January 23rd, doors open 7pm, start 7.30pm
How: Entrance (at the door): 10 €
The audience is invited to openly engage in and discuss!

PLEASE NOTE! As a consecutive to the this FEC Tuesday, we offer an intense one-day workshop on this topic where you get a system to measure and control your own numbers, understand them better and operate a more profitable business. For more information and booking click here.