Have you ever thought about opening a restaurant, but you’re not exactly sure where to start? The best place to start might actually be a workshop. Instead of getting off on the wrong foot, or getting caught on some of the stumbling blocks, think about signing up for Trocaire College’s Workshop for Aspiring Buffalo Restaurateurs.
So you’ve waited tables. You’ve cooked. You have some money… or a friend who is willing to fund you. But do you really know everything that goes into the process of opening and running a restaurant? A lot of people think that they’ve got what it takes because they’ve been in the business. That doesn’t necessarily mean that you know all of the ins and outs.
While restaurant failures often get blamed on reasons such as location or competition from chain operations, almost all troubles come down to one thing: poor management.
It’s better to be fully prepared before venturing down this very difficult road. Restaurants are time consuming, expensive, and very risky ventures. We see restaurants open an close all the time. Other restaurants must reinvent themselves in order to stay current. Some open, and the service stinks. Others are inconsistent.
It can be tough to get the right staff in place, not to mention keeping them in place. Then there’s the bookkeeping, and the laundry list of daily chores (inventory, ordering, menus, supervision of front and back of house, scheduling of employees, etc).
The workshop workshop is being headed up by industry leader Don Spasiano, the associate dean of our Russell J. Salvatore School of Hospitality & Business. “Proper restaurant management is the bedrock on which restaurants succeed,” said Spasiano. “Factors like proper budgeting, food, liquor, and payroll costs and inventory control all come into play whether you’re running a fine dining operation or a mom and pop shop.”
The sessions will include the above topics and more, including feasibility and demographic reports, profit and loss statements and projections, menu development and restaurant layout and design. In addition, Spasiano will cover his ‘Top Ten Wrong Reasons to go into the Restaurant Business.’
Workshop is set to be held on September 12 and 19; Register Today at Trocaire.edu/WD
The two-day workshop will be held 6:30-9:30 p.m. on Sept. 12 and 19 at the college’s Williamsville location at 6681 Transit Road.
The course will culminate with a panel discussion between local restaurateurs representing several areas of the industry, including family-owned, food truck operations, and fine and casual dining.
This course costs $75 to enroll. Interested participants can register at www.Trocaire.edu/WD or by calling 716-827-4310.
Lead image: Clarita