4 week restaurant challenge: more profit, more efficiency!

Spare ribs or fine dining? Kid friendly or B2B clients? It's decision time on what your concept is going to be...

We'll present you with our test case restaurant. A 3D model of the restaurant we will be using throughout this course as an example and reference for certain exercises.

Location is everything, so they say.

What do you have to look for in finding a great spot for your restaurant?

How can you spot future opportunities?

Let us explain.

What exactly is a business plan and why should you spend time in creating one?

The first section of your business plan... to be written last.

The outline of the company, described in detail. What should you add to make it more attractive for investors or banks?

Get readers warm for your concept in this part of the business plan.

Who will be running your restaurant on a day to day bases and how will they do it?

Does your neighborhood really need another restaurant? Why will you succeed where others have failed?

We'll show you how to analyze the market.

"Build it and they will come"... euh... no! Not in the restaurant business.

A detailed over view of the marketing for your restaurant is to be found here!

Describing the real world in your business plan...

Where will you get the cash and what if this really works and we grow...!!!???

This is it, this is what it's all about: the money!

We will show you how to project your sales and calculate your staff exactly.

And by the end of this lecture you will know what your break even point is.

Calculate how many covers you need to do to break even. You will know as of how many guests you start making a profit.

Your team is your most valuable asset but also the most expensive one if you don't calculate well.

Learn how to calculate what it takes to start your restaurant financially.

From traditional bank loans to some pretty creative ways of getting money to fund your dream restaurant.

Yes, it's a hassle but you need to get it in order.

Counting down from 12 weeks to 9 weeks prior to opening, task list and much more to consider.

Counting down from 8 weeks to 4 weeks prior to opening, task list and much more to consider.

Counting down from 3 weeks to 1 week prior to opening night!

Time to assemble your team. Waiters, cooks, dishwashers... how to do it and what to watch out for.

• Job descriptions
• Assembling the team
• Rosters
• Training staff
• Firing staff
• A stealing staff member
• Salaries
• Rewarding your team in a creative way

We will let you in on an amazing secret on how to get your staff on the same line, from the start!

More importantly, how to get them stay!

• Staff manuals
• The welcome book: an amazing technique for new employees
• Appraisals, keep your staff sharp and reward them!

Are you going to have a classical system where waiters bring food to the table?

Maybe you like some of our techniques...

More on:

• market analysis
• Corporate identity
• Social media
• 6 amazing marketing strategies you'd never think of!
• Building your database

What if... road works start for a full year in front of your restaurant? This and more solutions to other challenges.

• 3 hidden products you didn't know you had!
• Kids marketing
• Customer feedback
• New ideas from around the world wide web

• Should you go for a soft or a hard launch? The pro's & cons
• Opening week
• Opening night

• Cleaning
• Ordering
• Kitchen
• Inventory
• Checklists

More on:

• Price calculation
• Food cost
• Investments vs costs
• Suppliers
• Invoicing
• Technology
• Opening hours: the financial power tool for the future