The Ultimate Food and Restaurant Business Course

The Ultimate Food and Restaurant Business Course, available at $84.99, has an average rating of 4.54, with 48 lectures, based on 2336 reviews, and has 11313 subscribers.

You will learn about 1. The critical importance of cash flow, calculating break even and the 30/30/30 model. 2. Why you need a clear concept and USP. 3. Why accurate costs & GP’s for all your dishes are essential. 4. How POS, reservations systems and other software can make you more money & provide invaluable data. 5. Optimal menu design, menu engineering and GP’s both in theory and practice. 6. What to consider in choosing a location, what’s in a lease, and preparing a landlord pack. 7. The customer and service journey and why it is important to map these. 8. The importance of branding & marketing together with social media & websites. 9. Why the mantra “Tax Is Not Yours” is essential. 10. Start-up costs and overheads including a comprehensive list. 11. Sources of funding and their pro’s and con’s. 12. How to put together a business plan, financials and plan an elevator pitch for investors. This course is ideal for individuals who are Chefs, Front of House Team, Restaurant Investors, Hospitality start ups, hospitality curious! It is particularly useful for Chefs, Front of House Team, Restaurant Investors, Hospitality start ups, hospitality curious!.

Enroll now: The Ultimate Food and Restaurant Business Course

Summary

Title: The Ultimate Food and Restaurant Business Course

Price: $84.99

Average Rating: 4.54

Number of Lectures: 48

Number of Published Lectures: 48

Number of Curriculum Items: 48

Number of Published Curriculum Objects: 48

Original Price: £54.99

Quality Status: approved

Status: Live

What You Will Learn

• 1. The critical importance of cash flow, calculating break even and the 30/30/30 model.
• 2. Why you need a clear concept and USP.
• 3. Why accurate costs & GP’s for all your dishes are essential.
• 4. How POS, reservations systems and other software can make you more money & provide invaluable data.
• 5. Optimal menu design, menu engineering and GP’s both in theory and practice.
• 6. What to consider in choosing a location, what’s in a lease, and preparing a landlord pack.
• 7. The customer and service journey and why it is important to map these.
• 8. The importance of branding & marketing together with social media & websites.
• 9. Why the mantra “Tax Is Not Yours” is essential.
• 10. Start-up costs and overheads including a comprehensive list.
• 11. Sources of funding and their pro’s and con’s.
• 12. How to put together a business plan, financials and plan an elevator pitch for investors.

Who Should Attend

• Chefs, Front of House Team, Restaurant Investors, Hospitality start ups, hospitality curious!

Target Audiences

• Chefs, Front of House Team, Restaurant Investors, Hospitality start ups, hospitality curious!