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Restaurant Business Planning and Concept Development

This course will cultivate your entrepreneurial and leadership skills as you are guided to take “calculated” risks in your restaurant development approach. Topics covered include defining the required components of a new restaurant concept, assessing the viability of an idea, evaluating consumer demand, and identifying relevant trends that indicate market potential. Case studies, guest speakers, and site visits will enrich the overall learning experience. This course also will introduce the Diploma’s final work product—a restaurant business plan—and provide an overview of all the important topics that will be addressed in each course to support the project. You will work on the project either individually or in groups and begin to outline the required deliverables.

More details

You'll Walk Away with

  • The ability to use critical thinking in all stages of the restaurant development process
  • Best practices for assessing market conditions
  • Tools that use industry benchmarks to evaluate the feasibility of concepts
NO open sections available for this course at the moment. Please check back next semester.


    • Section

    • Semester

      Spring 2018
    • Date

      Feb 6 - Feb 24
    • Day

      Weekday / Weekend
    • Time

      Day / Evening
      • In-Person/Online Blended
    • Format

      In-Person/Online Blended
      • In-Person/Online Blended
    • Sessions

    • Location

      Midtown Center
    Tuition $1000