1 & 2 Day Courses On How To Run A Successful Restaurant

1 & 2 Day Courses On How To Open and Run A Successful Restaurant

This course has been designed with the thought of the most common reasons why restaurants fail.

It identifies the important elements that you must be aware of before opening a restaurant.

If you are an experienced restaurant Manager or Chef this course will be beneficial to you because it touches on issues such as picking the right premises, restaurant design, the financial aspect and much more, you would be broadening your knowledge while attending this course.

If you are a start up then this course is ideal for you as it will prepare you well for your new venture.

This course is presented by Pete Odgers Principal lecturer in hospitality management at the University of Brighton School of Service Management - who has many years of extensive knowledge that he will share with you, along side that you also have the opportunity to speak to others in the course that will also be bringing their own experience and knowledge which you can all share and use to your benefit.

 

One day course price includes lunch, tea , coffee and refreshments.

The two day course price includes accommodation at the lovely 5*Grand Hotel lunch and dinner.

The t  The two day looks into a more in depth version of the 1 day course and includes managing staff, inventory and much more; please read the course information by clicking the links above.

 For further information please call 0845 838 6373 or email us at courses@studiod2.co.uk – or call Gilly Nicol at The Culinary Arts Studio on 01273 643631 gn16@brighton.ac.uk

1 Day Course Details

One Day Courses

On Completion of course applicants would the correct knowledge to start planning the first stages of their venture

Session 1:    Food and beverage concept creation

·         The restaurant business – An overview

·         restaurant themes, types and concepts

·         the food and drink offering

·         consistency of service delivery

·         The design of the environment.

 Session 2:    Establishing the market, location and the business environment

·         market segmentation and customer profiling

·         location

·         the competitive food service environment

·         assessing the macro business environment

·         assessing the micro business environment

 

 Session 3:    Financial issues in setting up a restaurant

·         Investment and restaurant acquisition

·         Funding restaurant projects

·         fixed and variable cost characteristics

·         pricing food and beverage services

·         break-even analysis

·         Feasibility issues and measurement.

 

Session 4:    Restaurant design

 

·         Conceptual Design to match your business concept

·         Floor planning and layout design

·         Ambience Design

·         Health and Safety issues

·         Environmental issues

                         

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

2 Day Course Details
The 2 Day course price includes accommodation at the lovely Grand Hotel as well as lunch and dinner

Check –in at the Grand Hotel, Eastbourne           

Reception and Dinner in the                                   

Networking and relaxed discussion

(Smart Casual)

 

Day 2:

Culinary Arts Studio                             

 

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

 

 

Session 2:    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

 

Session 3:    Marketing and promoting the restaurant

·         Promotional activities

·         Packages and pricing

·         Advertising

·         Public relations

 

Session 4:    Restaurant Design

·         Conceptual Design to match your business concept

·         Floor planning and layout design

·         Ambience Design

·         Health and Safety issues

·         Environmental issues

 

 

 

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