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Hospitality Design reDefined
“Design and Build London”
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Opening A Successful Restaurant Business
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. Studio D2 & The Culinary Arts Studio at the Brighton University have put together 2 day courses on key issues that must be addressed when opening a successful restaurant business. Location: 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 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 Chefs Managers Existing Owners Prices & Terms & Conditions Terms and Conditions:
£575 + VAT pp The TWO DAY COURSE includes all course instruction and materials, with lunch on arrival, overnight accommodation, breakfast and a voucher towards dinner at the 5* Star Grand Hotel, Eastbourne, (based on a double room for single occupancy). Cancellation policy :
Images Of Culinary Studio      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 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 At present he is on the permanent faculty at the Day Two Course Details 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 & Location
Day Two Course Time Table
Day One
LOCATIONS
The Grand Hotel King Edwards Parade |
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