Food & Beverage for Traditional Bowling Centers
by John Karabatsos

March 16, 2020 Announcement  “All Bowling University ‘On Site’ Educational offerings are being postponed until after June 1. This includes Management School, Boot Camp and any Educational Sessions at State Meetings. We have plenty of capacity to reschedule the second half of the year. This is not out of fear of travel but just what is the best use of time and support to our members.”

We apologize for the inconvenience, also understanding everyone has A LOT going on right now. We will announce a rescheduled date, once the dust settles.

When: Monday, May 12, 2020
10 a.m. – 4 p.m.
Where: Sysco Eastern Wisconsin
1 Sysco Drive, Jackson, WI

Cost:  FREE for BCAW members; $99 for non-BCAW members
Includes: Lunch, training (Who said there isn’t a FREE lunch anymore?)

This is an activity-based workshop for traditional (snack bar, food and soft drinks) bowling centers.

This session is an interactive group driven workshop, designed both for those looking for an operations refresher or skill enhancement in the basics of snack bar food service management.  Participants are provided with a structured approach for managing costs and profits of the food operation. At the end of the session participants understand how to generate and interpret cost of goods, gross margin, product mix reports and recipe guides. This boot camp also address portion control, inventory management, ordering and product sourcing, par level and pricing strategies as well as supporting administrative documentation. As a bonus menu trends, which can be executed within the limited menu environment of a snack bar are discussed.

Speaker: John Karabatsos is an entertainment industry veteran with over 40 years’ experience. He worked his way up through the ranks of Brunswick Bowling and Billiards for over 30 years, working every position as an hourly employee, and managing two locations in the Boston area before relocating to Chicago as a regional food and beverage manager. He also served as Brunswick’s National Director of Food & Beverage, Director of Operations overseeing the Chicago and Minneapolis markets and ultimately was charged with developing and leading the newly created amusement operations as the National Director of Games and Amusements.

He recently joined the BPAA education team to assist in the effort to educate and improve profitability of our members specifically in the entertainment and food and beverage space.

Who should attend?  Anyone with responsibilities for food & beverage operations and profitability including proprietors and managers.

Reserve your spot today!


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