This course equips TRC consultants with the skills to evaluate, streamline, and enhance restaurant operations for maximum efficiency and profitability. Participants will learn how to analyze current workflows, identify bottlenecks, and implement best practices across both Front of House (FOH) and Back of House (BOH) operations. The course covers key operational areas, including staffing, inventory management, food preparation, service flow, and technology integration. By the end of the course, TRC consultants will be able to design optimized processes that reduce waste, improve speed and consistency, enhance the guest experience, and ultimately drive stronger financial performance for the restaurants they advise.