How To Open A Successful Restaurant Business Short course - Monday 16th and Tuesday 17th November
Running a business There are many reasons why restaurants fail, as entrepreneurs can t always foresee the potential errors 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. 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 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. The course is run by Peter Odgers who is the principal lecturer at the Culinary Art Studio who 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.
Who does this course benefit? This course benefi ts 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 Location and booking Setting Up a Restaurant Two Day Taster Course 575 + VAT pp To reserve a place pleasecontact Gilly Nicol at gn16@brighton.ac.uk 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. The course will be held at: Culinary Arts Studio University of Brighton, School of Service Management Darley Road, Eastbourne, East Sussex, BN20 7UR Accomodation and the evening meal on day one will be provided at: The Grand Hotel King Edwards Parade, Eastbourne, East Sussex England, United Kingdom, BN21 4EQ
Programme - day one Monday 16 th November 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 - Reception and Dinner at The Grand Hotel Networking and relaxed discussion (Smart Casual)
Programme - day two Tuesday 17 th November 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