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FAQ's
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The Course Contents
1. Welcome
- Before you start
- Getting the most out of your course
- How to do the assignments
- Sending assignments by email
- Any problems?
2. Restaurant concepts
- Understanding why people dine out
- Understanding types of restaurant
- Decor style and ambiance
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3. Understanding demand and exploring competition
- Assessing demand
- Who is your competition?
- Other sources of competition
4. Menu planning
- What's on the menu?
- How much food to include
- Your speciality
- Menu sections
- Meals vs. a la carte
- Specials
- The menu itself
5. Employees
- Hiring employees
- The hiring process
- Interviewing
- Training
- Employee relationships
6. Equipping and sourcing
- Accessing your equipment needs
- Getting down to the basics
- Purchasing your equipment
7. Physical and aesthetic design
- Interior restaurant design basics
- Making your design fit
- Facility management
8. Legal issues
- Deciding on your business structure
- Registering a business name
- Registering a business trademark
- Registering a business domain
- Hiring legal counsel
- Legal requirements
9. Marketing
- Profiling your most likely customers
- Having a 'soft opening'
- Developing a Unique Selling Point (USP)
- Hiring your creative team (or acting as your own team)
- Purchasing cost-effective advertising
- Targeting your publicity and inviting critics
- Your 'grand opening'
- Tracking, testing and revising your marketing
10. Preparing your business plan
- Where to start
- How to prepare the sections of your business plan
11. Operations
- Food preparation and serving
- Daily methods and systems
- Cleanliness
12. Financing your restaurant
- Insurance
- Setting prices
- Mark ups
- Financial management
- Analysing costs
- Tracking sales
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