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| How
to Open a Restaurant |
| Brian Buckley |
3 session(s)
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| course meets |
start day
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start date
|
time
|
other dates in course
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| consecutive
days |
Fri
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6/23/06
|
10:00
AM-2:00 PM
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6/24,
6/25
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| consecutive
days |
Fri
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10/27/06
|
10:00
AM-2:00 PM
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10/28,
10/29
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| Tuition Fee: $350 |
| Prerequisite: None |
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This unique course advises those
interested in opening a new restaurant and helps students to
develop the proper business and service instincts required to
succeed in this challenging environment.
—Planning a food-service
operation
—Writing a business plan
—Raising the money
—Real estate and insurance
issues
—Financial and legal requirements
—Hiring other professionals
to help you
—Design and construction
—Business systems and daily
calculations
—Food, beverage and labor
costs
—Ordering and maintaining
inventory
—Why some restaurants fail
and others succeed
—Menu development
—Fundamentals of good service
—Personnel Management
—Promotion and advertising
—What do/don't customers
want
Brian Buckley, a 20-year veteran of the restaurant industry
in New York and San Francisco, operates a restaurant consulting
service specializing in customized front-of-the-house training,
trouble-shooting and implementation of restaurant business systems,
involving both planning and operations. He also consults on
the development of wine programs, devises and tests menu items
and instructs on the establishment and maintenance of proper
sanitary procedures. He has been featured in the Wall Street
Journal and USA Today and has appeared on the NBC News. In addition,
Brian Buckley teaches the restaurant management course to the
Institute's professional culinary students. |
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| Location: 50 West 23rd Street |
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How
to Open a
Successful Bakery
|
| Dan
Leader |
2
session(s)
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| course meets |
start
day
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start
date
|
time
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other
dates in course
|
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| consecutive
days |
Sat
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9/16/06
|
10:00
AM-2:00 PM
|
9/17
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| Tuition Fee: $230 |
| Prerequisite: None |
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Bakeries are not
limited to one concept---you can choose to
sell fancy French pastries or organic vegan
muffins, as long as your business plan is solid.
Master baker and bakery owner Daniel Leader
will guide you through the many steps to launching
your own business, from identifying a winning
concept for your community to deciding on appropriate
benefits. This unique class is jam-packed with
practical information, including:
•
Selecting a winning concept
•
Finding a location
•
Writing a business plan
•
Finding financing
•
Costing out everything, from ingredients to labor
•
Designing your workspace
•
Selecting equipment
•
Planning your menu
•
Choosing software
•
How to determine your true overhead
•
Where to find staff
•
Addressing salary and benefit issues
Daniel Leader is the owner and baker of the Bread
Alone Bakery in New York’s Catskill Mountains.
He graduated at the top of his class at the Culinary
Institute of America in Hyde Park, New York,
and worked as a chef for some of New York City’s
hottest restaurants, La Grenouille and the Water
Club. Then, after eight years of cooking food “too
fancy to eat,” he became obsessed with
the idea of creating something wholesome, timeless,
and beautiful. Great bread and Bread Alone were
born. With two wood-fired brick ovens, he produces
fifteen tons of fresh bread per week. |
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| Location: 50
West 23rd Street |
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