Developing and building a successful restaurant requires a balance between creating a memorable service experience and minimizing operational expenditures to ensure profitability. This 12-week intensive discusses the strategies necessary for evaluating menu offerings, while considering food and beverage costs; developing an effective marketing strategy; examining the profit and loss statement; inventory and purchasing; site selection and facility design; and managing and investing in human capital. This highly structured course combines classroom lectures and site visits.
Continuing Education Units (CEU) : 3

You'll walk away with

• The ability to develop a restaurant business plan
• The ability to develop the skills necessary to evaluate real estate locations for locating a food and beverage operation
• The ability to understand and utilize profit and loss statements in analyzing restaurant operations
• The ability to understand how kitchen and restaurant design is impacted by the menu and theme selected for a restaurant
• The ability to understand how the government oversees the food and beverage industry through liquor, health, personnel, and other laws and codes