1 & 2 Day Courses On How To Run A Successful Restaurant
How To Open A Successful Restaurant Business
1 & 2 Day Courses
Location:
University of Brighton
School of Service Management
Darley Road
Eastbourne
East Sussex
BN20 7UR
Restaurant Business
There are many reasons why restaurants fail one cannot always foresee the potential error that may arise.
An entrepreneur had a vision, they knew the every detail of their concept, they were confident it would work; A fusion menu; combining French and Japanese, a top chef and top service. The food was fantastic, every one who dined there would comment on how great it was; the ambience was perfect and matched the scene of the restaurant. The service was extremely attentive. So why did the restaurant fail when everything was done correctly including the inventory and back of house systems?
The location was not right. The entrepreneur knew the area very well and its history. The location would have been the right one 3 years ago when it was full of mixed bars and restaurants and a young trendy crowd. But not now as it had changed into a different group. It became a more conservative area who were not willing to experiment.
Time moves fast, trends change fast, you may have done all the research necessary, gathered the right information but still manage to over look an element that may be the cause of your failure.
This course has been designed in order for applicants to understand the important procedures that come with opening a successful restaurant.
On completion of this course applicants will be able to start planning their new venture of opening a restaurant and ensuring that important issues that will lead to their success are not overlooked.
The course is run by Peter Odgers who is the principle lecturer at the Culinary Art Studio
The day course price includes all refreshments and lunch
The two day course price includes all refreshments, dinner at the 5 star Grand hotel and a networking opportunity as well as one nights accommodation at the 5 star Grand Hotel www.grandeastbourne.com
Peter Odgers has a broad experience of the hospitality industry from being a chef to operational management in both large and small companies before working as a financial controller for both Holiday Inns and then Forte Hotels. Please read more information on Peter Odgers biography.
Who Does This Course Benefit?
This course benefits anyone who is seeking to open a successful restaurant business
Start Ups
Applicants who have no experience in the industry will benefit hugely from this course as it will give them an overview of the major elements that are concerned with opening a restaurant.
Chefs
Chefs who have worked in restaurants may also benefit from this course because of the insight into the commercial perspective of running a restaurant.
Managers
Managers have the opportunity to develop their understanding further and learn new skills such as the location finding, the design elements and the concept creation.
Existing Owners
Existing owners can benefit from this course by developing their existing knowledge and learning about the fast pace of the environment. It helps to take the time out from your environment to listen to other experienced peers
2 Day Course DetailsThis course takes a more in depth look at opening a restaurant offering a chance for a one on one consultation
Monday 15th March
12.30 pm - Afternoon Registration and lunch
This takes place at The Grand Hotel. Registration takes place at The Grand Hotel then transfers over to the Culinary Arts Studio
1:15 pm - Session 1:
Business enterprise and food concept creation
• The restaurant business – An overview
• restaurant themes, types and concepts
• the design of the environment
2:30 pm - Session 2:
Understanding the service encounter in food service businesses
• key elements of the service encounter in restaurants
• the food and drink offering
• food service delivery styles and approaches
3:30 pm - Session 3:
Marketing in food service businesses
• market segmentation
• customer profiling
• market research activities
3:30 pm -Tea Break
3:45 pm -Session 4:
Location and the business environment
• location
• the competitive food service environment
• assessing the macro business environment
• assessing the micro business environment
5:00 pm - Session 5:
Managing customer expectations and quality
• Customer expectations and satisfaction
• interpersonal skills in service delivery
• delivering consistent service quality
• service breakdown and service recovery
6:00 pm - Sessions end
Return to The Grand Hotel to check in.
7.00 pm - Dinner at your leisure at The Grand Hotel
A voucher towards your dinner at the Grand Hotel will be provided on registration.
Tuesday 16th March
8:45 am - Coffee at the Culinary Arts Studio
9:00 am - Session 1:
Cost dynamics and pricing in food service businesses
• fixed and variable cost characteristics
• break-even analysis
• feasibility issues and measurement
• pricing food and beverage services
• cost based pricing methods and applications
• market based pricing methods and applications
10.45 am Coffee Break
11:00 am - Sessions 2 and 3:
Managing resources in successful food service operations
• manpower planning
• recruitment and selection of staff
• training and staff development
• food and beverage materials purchasing
• stock control and management
Marketing and promoting the restaurant
• Promotional activities
• Packages and pricing
• Advertising
• Public relations
1.15 pm - Working Lunch Break
1.45 pm - Session 4:
Design input
4:00 pm Session 5:
Business planning and the business plan
• The business plan
• Forecasting and budgeting
• Promoting the business concept
• Researching and writing the business plan
• Advisory and support organisations
• Seeking professional advice and guidance
5.00 pm Course Ends
Time Table & LocationCourse Day One Time Table
|
Event
|
Location
|
Time
|
Lecturer
|
|
Registration and coffee
|
Culinary Art Studio
|
12:30
|
N/A
|
|
1- Business enterprise and food concept creation
|
Culinary Art Studio
|
13:15
|
Peter Odgers
|
|
2-Understanding the service encounter in food service businesses
|
Culinary Art Studio
|
14:30
|
Peter Odgers
|
|
3- Marketing in food service businesses
|
Culinary Art Studio
|
15:30
|
Peter Odgers
|
|
4- Location and the business environment
|
Culinary Art Studio
|
15:45
|
Peter Odgers
|
|
5- Managing customer expectations and quality
|
Culinary Art Studio
|
17:00
|
Peter Odgers
|
|
6- Session Ends
|
Culinary Art Studio
|
18:00
|
N/A
|
|
Dinner at your leisure at The Grand Hotel
|
Grand Hotel
|
19:00
|
N/A
|
|
|
|
|
Day Two Course Time Table
Day Two
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Event
|
Location
|
Time
|
Lecturer
|
| Coffee |
Culinary Arts
|
8:45
|
N/A
|
|
1-Cost dynamics and pricing in food service businesses
|
Culinary Studio
|
9:00
|
Peter Odgers
|
Coffee Break
|
Culinary Studio
|
10:45
|
Peter Odgers
|
| 2- Managing resources in successful food service operations
|
Culinary Studio
|
11:00
|
Peter Odgers
|
|
3- Marketing and promoting the restaurant
|
Culinary Studio
|
TBC
|
Peter Odgers
|
|
Lunch
|
Culinary Studio
|
13:15
|
Peter Odgers
|
|
4- Design Input
|
Culinary Studio
|
13:45
|
N/A
|
5- Business planning and the business plan
|
Culinary Studio
|
16:00
|
Peter Odgers
|
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LOCATIONS
Culinary Arts Studio
University of Brighton
School of Service Management
Darley Road
Eastbourne
East Sussex
BN20 7UR
The Grand Hotel
King Edwards Parade
Eastbourne
East Sussex
England
United Kingdom
BN21 4EQ
Lecturer-Peter Odgers Profile
Peter Odgers, the module leader, has a broad experience of the hospitality industry, after graduating, his career started as a chef and then developed through to all aspects of operational management in both large and small companies before working as a financial controller for both Holiday Inns and then Forte Hotels. His career in education has involved lecturing finance and business related subjects at all levels in a number of UK hotel schools, Dean of a Swiss hotel school and a visiting lecturer to colleges in Australia, USA, Canada, Spain, Netherlands, Switzerland, Germany, France, Iran and Bulgaria.
He has written three books in the areas of financial and hospitality management which have been adopted as standard texts by the HCIMA and other UKSpain, Romania and Bulgaria, the University of Strathclyde hotel development project in Iran and for CERT the education and training division of the Irish Tourist Board. His Master of Philosophy in International Hospitality Management was awarded by the University of Buckingham in 1996. academic bodies. He has worked as a consultant to the EU Phare tourism projects in
At present he is on the permanent faculty at the University of Brighton where he lectures in the subjects of financial management, international management and small business enterprise to under and post graduate students and is currently international partnerships coordinator for SSM. He is external examiner for the Manchester Metropolitan University post graduate diploma programme at UCCR, Brig in Switzerland and for the Hospitality Management programme at Benedict International at Luzern in Switzerland. He is also currently working as a consultant for a group of Swiss hotel schools in the development of an international academic transfer programmes and is active in research in the area of business and revenue generation strategies used by small hospitality enterprises.
Prices & Terms & ConditionsTerms and Conditions:
Setting Up a Restaurant One Day Taster Course
£225 + VAT pp
The ONE DAY COURSE Lunch at the Culinary Arts Studio, refreshments and all course instruction and materials.
Setting Up a Restaurant Two Day Taster Course
£550 + VAT pp
The TWO DAY COURSE includes lunch on arrival at The Grand Hotel, pre dinner drinks reception, 3 course banquet dinner, overnight accommodation and breakfast at 5* Star Grand Hotel, Eastbourne,(based on a double room for single occupancy) plus all meals at the Culinary Arts Studio, refreshments and all course instruction and materials.
In order to proceed each course will need to have a minimum of 8 people.
Bookings must be paid in full before confirmation is sent out .
Cheques should be made payable to University of Brighton
Cancellation policy :
Within 4 - 7 days there will be a 50 % cancellation charge applied. Thereafter a 100% cancellation charge will apply or attendance on alternative courses may be agreed upon in special circumstances.
