Rising food costs. Tight labor market. Supply chain headaches. All of these macro challenges are putting the squeeze on restaurant margins and forcing kitchens to do more with less. What can emerging brands do to rethink menu development, streamline operations and unlock labor savings — all while continuing to keep guests happy?

Watch the replay of the April session of Emerging Restaurateur Live Learning Program. Learn directly from experienced restaurant operators on how to boost back-of-the-house efficiencies.

Join us to learn:

• Strategies to manage rising food costs
• How to streamline kitchen operations
• Purchasing and supply chain tips
• Menu tweaks for better margins

Our panelists include:

• Chef John Csukor
  Sr Dir/Head of Culinary Entegra
• Chris Artinian
  President & CEO
  Condado Tacos
• Justin Rosenberg
  Founder & CEO
  Honeygrow
• Andrew K Smith
  Managing Director
  Savory Restaurant Fund

Moderated by:

• Sam Oches
  Editor-in-Chief
  Nation's Restaurant News