Discussion on Best Practices used for improving profitability.
• Best practices to keep your food cost low
• strategies to lower your labor cost and increase productivity
• Formula to calculate your restaurant food cost
*Brought to you in partnership with the City of Los Angeles Economic and Workforce Development Department (EWDD) and South Los Angeles Business Source Center. Auxiliary Aids and services are available upon request to individuals with disabilities.
Aja Beard is a native Angeleno and a UNLV Rebel. She has been in the Hospitality Industry for 25 years and spent 15 years managing and opening new restaurants. Her experience ranges from fine dining to quick service and joined the VSEDC team in Sept 2019 as the Restaurant and Hospitality Advisor. Her passion for restaurant efficiency, customer service excellence and kitchen cleanliness is demonstrated when she teaches. She currently instructs Food Cost 101, LA County Health Inspection Preparation, Customer Service Excellence for Restaurants and ServSafe Food Protection Manager certification classes.
Aja has worked for several prestigious companies in Las Vegas, NV and Los Angeles, CA. She assisted with opening the fine-dining restaurant Sensi at the Bellagio Resort; she was the Hotel Manager at the Rio All-Suite Hotel and Casino and later became the Food Service Director for United Healthcare’s corporate cafe and catering with Aramark and Compass. While living in LA she opened Boca, a fine-dining restaurant at The Conga Room in LA Live, was the General Manager of The Lab Gastropub, part of USC Hospitality and was the Food Service Director for Northrup Grumman’s three Aramark cafes. She most recently assisted owners Kim Prince and Greg Dulan with opening Hotville Chicken in the Crenshaw community. This restaurant has quickly become one of LA’s hottest new eateries serving up authentic Nashville Hot Chicken from a 90-year-old recipe.
Aja is excited to help VSEDC clients create the proper foundation for long term success in the restaurant industry. Delicious food and excellent customer service are not the only winning ingredients for great restaurants; profitability and cleanliness are the silent partners that keep them in business!