Open and Run a Restaurant
Do you dream of owning your own restaurant, cafe, bakery, or other culinary establishment? Or perhaps you want to take your current business to the next level? Our Restaurant Management course, taught by key players in the industry and The International Culinary Center’s own faculty, delivers real world knowledge to help you achieve your goals.
Learn from Pros in the Biz
For our 90-hour Restaurant Management course, we've assembled an incredible group of industry leaders to share their expertise, successes, setbacks, and secrets. Their insights will help you envision the possibilities and give you solid tools to achieve your goals, while opening your eyes to potential pitfalls that could cost you money, time, and frustration.
Your teachers include key players from Danny Meyer's Union Square Hospitality Group (which includes Union Square Café and Gramercy Tavern), The International Culinary Center's own distinguished faculty, including deans Alain Sailhac and André Soltner, respected professors from the Cornell School of Hotel Administration, and experts in law, real estate, finance, architecture and marketing.
Where Theory Meets Reality
In The International Culinary Center’s trademark style of real-world education, the theory taught throughout this course will be richly underscored by real-life case studies. Learn to anticipate and conquer the wide range of restaurant and retailing challenges you are likely to face, beginning with your original business concept through opening day and beyond.
Connect with Peers and Instructors, 24/7
Continue the discussion outside of the classroom through a dedicated online learning community. Our innovative online system enables you full access to course materials as well as the inter-connectivity to network and communicate with your classmates and your instructors in real-time outside of class.
What You'll Learn
With Restaurant Management, you'll enjoy comprehensive restaurant and retail management training from seasoned professionals who have seen and done it all. In addition to this preparation, you’ll also get the added benefit of access to The International Culinary Center's network, a who’s who of the restaurant business.
Topics will include:
- Focusing your business concept, whether it's a traditional restaurant or retailer, or an innovative mix of the two
- Legal issues: raising capital, personnel, real estate, and more
- Choosing a location
- Key factors in design
- Facility maintenance
- Restaurant economics
- Menu creation and yield management
- Kitchen design and equipment
- Marketing your restaurant
- Leadership skills in training your staff