Restaurant Management

The International Culinary Center is smack dab in the middle of the most vibrant restaurant scene in the world. It’s this unique location that makes learning from the industry’s top guns not only preferable—but possible. The French Culinary Institute’s popular Opening and Running a Restaurant will arm anyone who’s ever wanted to open or run a restaurant, bakery, or other food business with the knowledge and confidence needed to succeed.

Learn what to do (and what not to do) from experts in law, real estate, finance, marketing and architecture, key players in Danny Meyer’s Union Square Hospitality Group (Union Square Café) and Drew Nieporent's Myriad Restaurant Group (Nobu and Tribeca Grill), professors from the Cornell School of Hotel Administration, and The FCI’s own distinguished Deans and Chef-Instructors.

With real-life case studies to underscore theory—and the chance to develop a business plan as a class project— this 90-hour course offers real-world, hands-on training that will support you from concept through opening day and beyond in today's economy.

Ready to put your dream on the menu?