The Ultimate Food And Restaurant Business Course
Last updated 9/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 4.97 GB | Duration: 4h 1m
For Existing Food & Restaurant Businesses & Start Ups. This course will significantly improve you chance of success.
What you'll 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.
Requirements
Whilst you will find the Course more familiar if you've already got hospitality experience whether in the kitchen or front of house the Course is also great for those starting up.
Description
The Ultimate Food & Restaurant Business Course is aimed at those new to the hospitality business as well as those already operating restaurants, café & food stalls as well as sector investors. The course covers all the key building blocks for launching and running a successful restaurant business. The course will help you identify gaps in your knowledge and significantly improve your chance of success. Critically for you the course has been built by people who know the restaurant business backwards and have been there, done it and got the t shirt!The 12 video modules cover areas such as your Big Idea & Story, Marketing, Finance, Site Selection, Recruitment & Retention and IT. The course is accompanied by 69 pages of further advice in the form of downloadable resources which together build into a valuable workbook for you to keep and reference.Well known successful UK hospitality professionals including Will Beckett of Hawksmoor, Sophie Bathgate of Sophie's Steakhouse, John Wood from Kitchen Cut & Megan Burroughs from Bourne & Hollingsworth Buildings have kindly donated their wisdom and advice in short inspirational informative videos. Each section closes with the latest advice from Sam Harrison who opened his third restaurant Sam's Riverside in Hammersmith, London in November 2019. Over £30,000 has been invested in the Course so far and when students complete at least 20% of the Course we provide access to even more video advice, some covering Sam's experience with COVID and lockdown.
Overview
Section 1: Introduction
Lecture 1 Welcome & Course Objectives
Lecture 2 Course Menu
Lecture 3 The Challenge
Lecture 4 Have you got what it takes?
Lecture 5 A Short Restaurant Tour
Section 2: Protein On The Plate
Lecture 6 Your Big Idea
Lecture 7 Your Concept
Lecture 8 Your Story
Lecture 9 Your Unique Selling Point (USP)
Section 3: Numbers Will Make Or Break Your Business
Lecture 10 Introduction To Finance
Lecture 11 Profit & Loss, Cash Flow & Taxes
Lecture 12 Revenue, Cost Of Goods, Labour & Overheads
Lecture 13 The Difference Between A P&L and Cash Flow
Lecture 14 Calculating Break Even
Section 4: Locations, Leases, Landlords
Lecture 15 Finding The Right Site
Lecture 16 How To Get A Landlord To Take You Seriously
Lecture 17 The Lease
Section 5: Satisfying Customer Needs Profitably
Lecture 18 Marketing, Branding & Naming Your Restaurant
Lecture 19 Target Markets & How We Find New Restaurants
Lecture 20 The Customer Journey
Section 6: Making Your Menu Make You Money
Lecture 21 Food Costing
Lecture 22 Cash Margin vs % Margin
Lecture 23 Food & Drinks Matrix
Lecture 24 Menu Design
Lecture 25 Stock Management, The Stocktake & Gross Profit (GP)
Lecture 26 Your Drinks Offer & Wine List
Section 7: Operations & I.T.
Lecture 27 Suppliers
Lecture 28 The Technology Revolution
Lecture 29 EPOS
Lecture 30 Other Software
Lecture 31 Table Booking Systems
Section 8: People
Lecture 32 Recruitment & Retention
Lecture 33 Culture
Lecture 34 The Service Journey
Section 9: Start Up Costs
Lecture 35 Costs Checklist
Lecture 36 Shell vs Existing Site
Section 10: Communicating With Customers
Lecture 37 Word Of Mouth
Lecture 38 Websites
Lecture 39 Social Media
Lecture 40 Other Forms Of Marketing
Section 11: The Business Plan & Sources Of Funding
Lecture 41 The Business Plan & Elevator Pitch
Lecture 42 SWOT Analysis
Lecture 43 Sources Of Funding
Section 12: Advice & Summary
Lecture 44 Professional Help & Education
Lecture 45 Video Advice
Lecture 46 How Can We Help You Moving Forward?
Section 13: Bonus Material
Lecture 47 Long Restaurant Tour
Lecture 48 Kitchen Tour
Chefs, Front of House Team, Restaurant Investors, Hospitality start ups, hospitality curious!
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