Restaurant Entrepreneurship: Examining the Business of Restaurants
New York City has over 26,000 restaurants, featuring every kind of ethnic cuisine and served in a multitude of concepts, environments, and service levels. Having such a large variety of food and beverage businesses in NYU’s backyard provides a great opportunity for students to experience the diversity of restaurant types, from fast food to fine dining. If you are interested in restaurant ownership or a career in restaurant management, this program allows you to go behind the scenes of some of the city’s best restaurants. You’ll learn from chefs, owners, and investors who have achieved success in one of the most competitive restaurant markets in the world. Class lectures will cover concept development, marketing, restaurant operations, and financial management. Through site visits and guest lectures, you will learn about the many career paths available in this growing industry, from management and operations to investment, consulting, and development. At the end of this week-long program, you and your classmates will write and present an executive summary for a business plan of a new restaurant concept. You will gain an understanding of the risks, challenges, and opportunities that come with working in and owning a restaurant; the business fundamentals and best practices of successful restaurant businesses; and the impact of the economy and of changing demographic trends, tastes, and preferences on long-term restaurant success.
You'll Walk Away with
- An executive summary of a business plan for a new restaurant concept that includes menu, design, and marketing plan
- The ability to follow a strict outline of logical progression that leads to a complete restaurant business plan
- Knowledge to draw relevant and exceptional conclusions based on analysis performed
- High school students who have completed grades 9, 10, or 11
- High school students who are interested in exploring a career in restaurant entrepreneurship