Culinary Entrepreneurship: New York

Designed by leading culinary and restaurant entrepreneurs and academics in the field, ICC’s Culinary Entrepreneurship program (formerly Restaurant Management) provides you with the tools, strategies and confidence needed to define, assess and launch a new business within the growing food industry. Whether you dream of becoming a successful restaurateur or food entrepreneur, the management program takes you from concept to business plan in just weeks.

Learn from Experts

Expert instruction from world-class institutions such as Babson College, ranked #1 in entrepreneurship education; the prestigious Cornell University School of Hospitality; the gold-standard Union Square Hospitality Group and more helps you develop your entrepreneurial acumen while introducing you to mentors you can contact long after the program ends (see list of topics and instructors below).


Flexible Schedule

The program is now offered in a flexible, more convenient format to fit your busy life and fuel your success, blending face-to-face instruction with personalized online sessions, which you can “attend” at midnight if it best suits your schedule!

Course Snapshot

You'll Learn:

  • How to write a business plan
  • Key elements of business modeling
  • How to evaluate the competitive marketplace
  • How to assess the needs of potential customers
  • How to establish value proposition
  • Effective brand building
  • Cash flow management and resource allocation
  • Keys to building a winning team
  • How to create and deliver an effective pitch


Tuition Includes

Application fee
24/7 online access and support

RSVP for our next OPEN HOUSE




course information
09-17-16 - 10-29-16 9:00am-5:00pm 6 weeks Saturdays $6,950
  • In-Person Classes:

  • Ten Online Classes:

  • Session 1: Entrepreneurship
  • Dr. Candida Brush, Chair of Entrepreneurship Division, Babson College
  • Christian Pappanicholas, Owner, The Cannibal & Resto
  • Session 2: Concept Development
  • Dr. Stephani Robson, Professor, Cornell University School of Hospitality
  • Brian Bordainick, Founder & CEO, Dinner Lab Inc
  • Liz Alpern, Founder & Owner, The Gefilteria
  • Scott Carney, Master Sommelier & Dean of Wine Studies at ICC
  • Session 3: Finance
  • Larry Fish, President, Financier Patisserie & Stone Street Coffee
  • Alek Marfisi, Owner, Upwind Strategies
  • Session 4: Marketing
  • Chris Stang and Andrew Steinthal, Founders, The Infatuation
  • Irene Hamburger, VP of Marketing, Blue Hill at Stone Barns
  • Douglas Riccardi, Owner, MEMO NY
  • Session 5: Operations
  • Tracy Wilson, GM, Union Square Hospitality Group
  • Bradford Thompson, Founder, Bellyful Consulting Inc
  • James Venia, Consultant, NYBDC
  • Session 6: Business Plan Presentations

  • Human Resources
  • Jackie McMann-Oliveri, Director of Human Resources at The Meatball Shop
  • Food Costing
  • Stephani Robson, Professor at Cornell University School of Hotel Administration
  • Building a Brand
  • Douglas Riccardi, Owner of MEMO NY
  • Designing & Implementing a Beverage System
  • Scott Carney, Master Sommelier and Dean of Wine Studies at ICC
  • Social Media & Search Engine Optimization
  • Chris Stang and Andrew Steinthal, Founders of The Infatuation
  • Kitchen Design
  • Stephani Robson, Professor at Cornell University School of Hotel Administration
  • Kitchen/Back-of-House Management
  •  Bradford Thompson, Founder of Bellyful Consulting Inc
  • Employment & Labor Law
  • Real Estate
  • NYC Licensing & Permitting

[embedyt][/embedyt] Current ICC Career students and alumni who graduate within 12 months of the Culinary Entrepreneurship start dates are eligible to receive 15% off the tuition cost. All other Career alumni are eligible to receive 10% off the tuition cost. This course is approved, with vocational objectives, by the New York State Education Department. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission's accreditation.


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