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.
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  • Lectures 35
  • Length 3 hours
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
    30 day money back guarantee!
    Available on iOS and Android
    Certificate of Completion
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About This Course

Published 5/2015 English

Course Description

Price is valid till end of February. New price on March 1st will be $97. Enroll now and get this course at a great value for money!!

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...

What are the 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

What am I going to get from this course?

  • 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...

What 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.

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Introduction to the course
02:41

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

Section 2: Planning phase
02:00

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!

03:28

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

01:54

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.

08:14

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.

02:00

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

04:39

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

02:57

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

03:23

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

02:25

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

04:41

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

We'll show you how to analyze the market.

03:57

"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!

02:12

Describing the real world in your business plan...

01:30

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

02:32

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.

07:54

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

09:59

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

02:11

Sample index of how your business plan could look like.

03:17

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

3 questions

Why would you write the executive summary first?

Section 3: Funding phase
02:24

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

06:28

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

03:30

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

Section 4: Building phase
08:13

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

04:21

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

03:52

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

Section 5: Preparation phase
17:22

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
12:41

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!
1 question

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

03:41

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

Maybe you like some of our techniques...

09:56

More on:

  • market analysis
  • Corporate identity
  • Social media
  • 6 amazing marketing strategies you'd never think of!
  • Building your database
09:18

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
6 twitter strategies to win restaurant customers
Article
1 question

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

Section 6: Opening your restaurant
03:53
  • Should you go for a soft or a hard launch? The pro's & cons
  • Opening week
  • Opening night
08:41
  • Cleaning
  • Ordering
  • Kitchen
  • Inventory
  • Checklists
09:12

More on:

  • Price calculation
  • Food cost
  • Investments vs costs
  • Suppliers
  • Invoicing
  • Technology
  • Opening hours: the financial power tool for the future
End of this course - thank you!
1 page

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Instructor Biography

Vincent Vermeulen, School for Butlers and Hospitality

Vincent Vermeulen was born in the hospitality industry, literally that is. His parents had a small hotel and a restaurant at a fairly high level.

In 2013 he started one of the few butler schools in the world. His life long dream finally realized, he wants to reach out to more people by doing what he does best: giving passionate trainings in an exciting way...

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