Restaurant Management: New York

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 highly respected authorities in the industry and ICC faculty, delivers real world knowledge to help you achieve your goals.

Learn from the Pros

For this 90-hour course, we've assembled an incredible group of entrepreneurs and hospitality 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.

Accomplished Expertise

Your teachers include key players from Danny Meyer's Union Square Hospitality Group (which includes Union Square Café and Gramercy Tavern), 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 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 ability 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, you’ll also get the added benefit of access to International Culinary Center's network, a who’s who of the restaurant business.

Tuition Includes

Application fee
Books and supplies

course information
1/21/2015-5/29/2015 6:00pm-9:00pm 90 hours W, F $10,500
1/24/2015-5/30/2015 9:00am-4:00pm 90 hours Sat $10,500
  • Topics Will Include:

  • Class Topics and Instructors:

• 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

Opening and Running a Restaurant
Michael Bonadies, Bonadies Hospitality LLC

Writing and Presenting a Business Plan
Alek Marfisi, Lawrence N. Field Center for Entrepreneurship

How to Structure a New Business
Elena Paul, Director of Legal & Business Affairs, Alvin Ailey Dance Foundation

Entrepreneurs in Business
Jeffrey Zurofsky, 'wichcraft

Kitchen and Back-of-House Management
Bradford Thompson, Bellyful Consulting

Basics of Economics
Larry Fish, Financier Patisserie

Advanced Economics
Barry Korn CFO, 'wichcraft

Facilities Management and Leadership
Tracy Wilson, Union Square Hospitality Group

Human Resources and Hiring
Linden Pride, Saxon and Parole

Business Plan Financials Workshop
Adam Riess, Owner, ProCIBO

Managing Restaurant Revenue
Stephani Robson, Professor at Cornell University's School of Hotel Administration

Kitchen Design & Equipment Resources
Stephani Robson, Professor at Cornell University's School of Hotel Administration

Restaurant Marketing & Public Relations
Chekitan Dev, Professor at Cornell University
Irene Hamburger, Vice President, Blue Hill

Branding Basics with The Meatball Shop
Michael Chernow, Co-owner of The Meatball Shop

Restaurant Licenses and Permits
Nick Mautone, Mautone Enterprises LLC

Restaurant Law: Employment & Labor
Andre Jaglom, Tannenbaum, Helpern, Syracuse & Hirschtritt

Selecting a Site and Working with a Broker
Rafe Evans, Walker Malloy & Company Inc.

Technology for a Start up Restaurant
Nick Mautone, Mautone Enterprises LLC

Mobile Food Ventures
Keith Klein, Milk Truck

Sign up for more info on this course. 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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