Monthly Lunch and Learn

This month's special guest is Aaron Fish, CEO/Founder, Trestle Hospitality Concepts. The topic discussed will be Controlling Dining Costs in Senior Living Communities. 

What is the second highest expense that any senior living operator will have to manage? their Food & Beverage department. Managing food and beverage costs is a critical function for senior living operators, as it involves having a broad understanding of a number of important elements that may not seem obvious on the surface.

In this session, Trestle Hospitality Concepts Founder & CEO Aaron Fish will cover the fundamental elements of a fiscally sound foodservice operation in the senior living industry. This includes strategies for accurately tracking and forecasting revenue, controlling food and labor costs, menu management, and implementing effective internal controls. We will also discuss how to use financial data to make informed decisions about menu planning, pricing, and other key aspects of food and beverage operations.