Restaurant Ownership: From Startup to Profitability
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Level: Undergraduate
Division: The New School for Public Engagement
School: Bachelor's Program for Adults and Transfer Students
Department: Food Studies
Course Number: NFDS 2300
Course Format: Seminar
Location: Classroom/Online Hybrid
Permission Required: No
  • Food Studies
  • Business & Finance
  • Entrepreneurship
Learn what it takes to be in the driver’s seat of your own restaurant. This short course is a behind-the-scenes look at the nuts and bolts of running a profitable restaurant, focusing on the choices that can make a restaurant great. We review the most important aspects of launching a start-up: having a solid business plan; raising capital; meeting legal requirements; and deciding whether to buy or build. From there we go on to discuss marketing, staffing, training, food and beverage costing, food storage and sanitation, and the essential financial tools. Finally, we touch on the latest trends in social network marketing and farm-to-table cuisine and how they are changing restaurant operations everywhere. This class will take partly on-site and partly online. The dates for the on-site meetings are January 29, February 19, March 11, April 8, and April 29.
Course Open to: Degree Students