My restaurant is full, but I am not making any 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 created the Chicha restaurant concept, created and operated Bourbon Dogs bar, and is now about to open 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. He also owns and manages „Tante Koosje“, a fine dining restaurant with a Michelin star, and Hotel 717, a luxury boutique hotel in his home coutry, The Netherlands.

Where: Hallesches Haus, Tempelhofes Ufer 1
When: January 24th, doors open 7pm, start 7.30pm
How: Entrance (at the door): 10 €

The audience is invited to openly engage in and discuss!


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.