BII Better Business Roadshows launch on 13th March

A great line up of speakers will focus on helping you to increase profitability, reduce your margins and grow your business. As well as some terrific ideas from our Personality chefs to help you develop your food offering and cater for those unusual but ever increasing markets - including vegetarian, vegan, wheat and gluten-free.

Tickets are only £20 for BII members (and £25 for non-members) which includes lunch. To book tickets click here. 

Date and locations for the Roadshows are as follows:

• 13/3/08 Wales The Millenium Stadium
• 20/3/08  North East  Newcastle racecourse
• 9/4/08 London Wembley Stadium
• 15/4/08 South West Plymouth Pavillions
• 28/5/07 East Midlands Notts Forest
• 4/6/08 Southern  Denbies Vineyard
• 10/6/08 West Mids / Central / TV National Motorcycle Museum

AGENDA

• 9.30 am Registration, with tea & coffee
• 10.10am      Welcome by John McNamara CMBII and/or your Regional Chairman will reiterate the current political and economic environment in which we all find ourselves and introducethe options we all have to counter the challenges that we face
• 10.20am   Your local sponsor with present some ideas on the industry’s current trends and markets
• 10.40am Booker will offer their thoughts on food and the
  market - key areas of pub food growth and where profit can be made
• 11.00am Trevor Brown FBII, BII Business Doctor, gives your business a health check - ways you can save money and increase margin
• 11.30am Tea & coffee break
• 11.50am Britvic
• 12.10pm Matthew Clark will offer some ideas on how to use certain wines to increase profits. From glass sizes and labelling to selecting the best mix of wines, profitability is key
• 12.30pm BII Personality Chefs tender their advice on how to increase that all important bottom line through your menu choices. Each region will have one of our renowned chefs and successful businessmen offer their thoughts on how to get the most out of your food offering. From designing menus that cater for gluten and wheat-free customers to serving up exciting vegetarian and vegan dishes and utilising the best seasonal and local produce; these chefs have encountered the same problems that you are facing, so grab the opportunity to benefit from their experience and expertise
• 12.50pm Q&A session - a chance to have all those burning questions answered
• 1.00pm Lunch