How to start your restaurant and make a profit in 8 weeks!
4.1 (11 ratings)
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How to start your restaurant and make a profit in 8 weeks!

See why our students make an extra $5000 a month in their restaurant by applying these techniques.
4.1 (11 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
168 students enrolled
Last updated 6/2016
English
Current price: $12 Original price: $95 Discount: 87% off
3 days left at this price!
30-Day Money-Back Guarantee
Includes:
  • 3 hours on-demand video
  • 1 Article
  • 2 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion

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What Will I Learn?
  • Learn from more than 30 lectures and 3 hours of content !
  • Draft a full business plan including financial projections, break even analysis and hourly labor calculations
  • Choose the right location based on proven strategies
  • Discover the 8 main reasons restaurants fail
  • Use 13 ways to find funding in a creative way
  • Get to opening with a 12 week pre-opening checklist
  • Find the most innovative ideas all around the internet
  • Apply 6 amazing marketing strategies straight away
  • And many more...
View Curriculum
Requirements
  • It is an advantage if you know your way around excel to do the calculations in terms of break even analysis and hourly labor
Description

Have you always dreamed of starting your own restaurant but find it daunting to get started? Then this course is for you!!

  • Explained in clear steps:
    1. Planning
    2. Funding
    3. Building
    4. Preparation
    5. Opening your dream restaurant


  • including a 12 week pre-opening checklist all the way to opening night
  • We'll show you detailed spreadsheets and documents to use straight away.
  • Innovative 3D models of a restaurant to explain service systems and much more.
  • Complete the course at your own pace and apply what you have learned while running your restaurant.

This course is taught by Vincent Vermeulen, a 4th generation hospitality expert who was born in a restaurant and has hospitality in his DNA. He's the founder of the School for Butlers and Hospitality and will get you in this detailed course from dream to opening...

Who is the target audience?
  • If you want to avoid the mistakes 60% of people make when opening their restaurant, then this course is for you!!
  • This course has been carefully designed for people with the real intention of professionally running a restaurant.
Compare to Other Restaurant Management Courses
Curriculum For This Course
35 Lectures
02:57:31
+
Introduction to the course
1 Lecture 02:41

The different phases on how we will guide you thru this course

Preview 02:41
+
Planning phase
18 Lectures 01:09:13

Do you have what it takes to open a restaurant and run it day by day? We'll ask you some questions to see if you're up for it!

Preview 02:00

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

The concept of your restaurant
03:28

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.

Preview 01:54

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.

The right location
08:14

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

Business plan: what is it and how to get started
02:00

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

Preview 04:39

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

Business plan: Company description
02:57

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

Business plan: The concept
03:23

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

Business plan: management team
02:25

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

We'll show you how to analyze the market.

Business plan: market analysis
04:41

"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!

Business plan: marketing
03:57

Describing the real world in your business plan...

Business plan: day 2 day
02:12

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

Business plan: funding, growth & exit
01:30

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.

Business plan: financial plan
02:32

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

Business plan: break even analysis
07:54

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

Business plan: hour labor calculation
09:59

Sample index of how your business plan could look like.

Business plan: overview
02:11

The majority of bankruptcy happens in the hospitality industry. You know why? We will tell you and explain how to avoid it.

Preview 03:17

Why would you write the executive summary first?

Business plan quiz 1
3 questions
+
Funding phase
3 Lectures 12:22

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

Funding: what do we need?
02:24

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

Preview 06:28

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

Licenses & permits
03:30
+
Building phase
3 Lectures 16:26

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

12 - 9 weeks to opening
08:13

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

8 - 4 weeks to opening
04:21

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

3 - 1 weeks to opening
03:52
+
Preparation phase
6 Lectures 54:03

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
Structure of a winning team
17:22

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!
Staff considerations
12:41

Let's find out how well you can manage your staff based on what you learned

Staff quiz
1 question

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

Maybe you like some of our techniques...

The service system
03:41

More on:

  • market analysis
  • Corporate identity
  • Social media
  • 6 amazing marketing strategies you'd never think of!
  • Building your database
Amazing marketing strategies to start using today!
09:56

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
More on marketing, customers and great ideas!!
09:18

6 twitter strategies to win restaurant customers
01:05

Did you pay good attention? Are you creative in marketing?

Marketing quiz
1 question
+
Opening your restaurant
4 Lectures 21:46
  • Should you go for a soft or a hard launch? The pro's & cons
  • Opening week
  • Opening night
The launch of your restaurant
03:53

  • Cleaning
  • Ordering
  • Kitchen
  • Inventory
  • Checklists
Day to day operations of your restaurant
08:41

More on:

  • Price calculation
  • Food cost
  • Investments vs costs
  • Suppliers
  • Invoicing
  • Technology
  • Opening hours: the financial power tool for the future
Administration
09:12

End of this course - thank you!
1 page
About the Instructor
HospitalityTutors .com
4.5 Average rating
22 Reviews
525 Students
2 Courses
HospitalityTutors

We are a group of passionate service professionals bringing you the most extensive lifestyle and life changing courses on the internet.

Not only do we believe in bringing hospitality to the hotel and restaurant industry, we feel there is a need in any industry.

Aspects such as body language, communication and etiquette are crucial to stand out these days and surprise your clients in ways they have never experienced before.