food business fundamentals

Business Bites Resources: 4 Keys to Purchasing & Operational Success

Early this February, business experts gathered for the latest installment of our Business Bites series on Strategies for Purchasing and Operations. During this discussion, industry veterans Tracy Wilson—General Management Consultant, 1 Hotel Brooklyn Bridge & Central Park + ICC Food Business Fundamentals Instructor; Bradford Thompson—Owner, Bellyfull Consulting + ICC Food Business Fundamentals Instructor; Daniel Soloway—Founder & President, Kitchen Options; and James Murphy—Director of Operations, Procurement & Facilities, Union Square Events broke down the ways that they’ve found success in the numbers while operating restaurant establishments.

Whether you’re building a new menu with cost efficiency in mind or navigating the bid process for food, equipment and service vendors, our panelists stressed how having processes in place help business owners to manage these challenges and unforeseen costs. Below, check out their 4 tips for purchasing & operational success!

Panelists
Our Business Bites Panelists & Moderator

Train Your Employees Right

All of the panelists agreed—training your employees the right way, from the start, creates a culture of success that allows employees to thrive. But, that’s not the only reason. Better trained staff means proper equipment handling, less ingredient waste, efficiency on the clock, and so much more. Investing in training can seem like an upfront cost, but giving your team the tools and knowledge to succeed will help you save in the long run!

Cost and Build Your Menu Properly

When panelist Bradford Thompson builds and costs a menu, he looks at three key elements:

  1. Is the menu artistic? Does it taste great?
  2. What tools can you use to produce your menu and are you using technology to your advantage?
  3. How much does your menu cost to produce? How can you track food costs and ingredients? How many people does it take to create the menu?

By designing and costing a menu with these questions in mind, he is able to create a menu that is profitable, optimized for your operation, and doesn’t sacrifice the chef’s intentions!

Review Your Contracts

Before purchasing equipment for your restaurant or food business, or when equipment needs servicing, it is important to get quotes from different vendors. This way, you can make sure that you are receiving the best price and that your contracts are “equivalent.” Make sure to confirm that the quotes you receive from different vendors are offering the same services. One contract could appear less expensive, but in the long run could turn out to be more money for your business without the property warranties.

Organize Your Facilities

Organization is essential to the efficiency of a business. According to James Murphy—Director of Operations, Procurement & Facilities for Union Square Events, it’s the reason that Union Square Events can produce wholesale meals for Delta, create concessions for Citi Field, and even cater for venues, cafés and businesses. As their production has grown, it was vital to create a purchasing order system that worked in tandem with technology and their employees. By creating an efficient organizational system, employees are able to produce at a higher level and increase the bottom line.

ABOUT BUSINESS BITES

BUSINESS BITES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels, networking events and resources designed to support entrepreneurs in the food industry.

Ready to get started on the business plan for your restaurant, food truck, food product or other dream culinary concept? Maybe you’re looking to grow the family business or scale an existing restaurant? Register for ICC’s Food Business Fundamentals course, and you’ll have a solid business plan & pitch ready in just 6 weeks! Click here to learn more.

Celebrating 40 Years of Food Writing

Celebrating 40 Years of Food Writing: A Conversation with Mark Bittman

Thursday, February 27th | 6:30-8:00pm
International Culinary Center
28 Crosby St, 5th Floor, NYC
General Admission: $15

Discount for Students & Alumni
(Email events@culinarycenter.com for verification to receive code)

One of the country’s most widely-admired food writers, Mark Bittman—best-selling cookbook author, journalist and TV personality—has been writing about food since 1980. Although he was never formally trained as a chef, his vast knowledge of the food world, combined with his friendly attitude towards cooking, has made him a household name for more than four decades! As the author of 30 acclaimed books, including the timeless How to Cook Everything series, he continues to educate and foster future minds of the food world at Columbia University’s Mailman School of Public Health.

This February, join us to celebrate Mark Bittman’s 40 years of food writing in a lively conversation with Bittman and Yewande Komolafe—cook, food stylist, writer and spokesperson behind the dinner series, “My Immigrant Food Is…”. Together, they’ll discuss perseverance in the food industry—whether in cooking or in food writing—and how success does not come overnight. Sharing their personal, and professional experiences, we’ll explore their different paths to success and how they’ve built careers outside the kitchen. Both Bittman’s and Komolafe’s work is inspired by making cultural connections through food. They’ll address how students, chefs and professionals in the food industry can make an impact in the world—sustainability, food waste and more—as they discuss how the choices that chef’s make, matter. We’ll also hear about what goes into writing a classic cookbook, like How to Cook Everything, and Bittman’s revision process for the newest edition. Learn the secrets of an award-winning cookbook author and glean insight into one of the greatest food writers of our time!


The evening wouldn’t be complete without questions from our audience! To facilitate a smooth conversation, we ask that attendees submit their questions in advance when purchasing tickets through eventbrite, or by emailing events@culinarycenter.comQuestions from the audience will be taken in advance ONLY.

Mark Bittman
Mark Bittman
Food Writer and Cookbook Author

Mark Bittman is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and The New York Times number-one bestseller, VB6: Eat Vegan Before 6:00.

For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday Magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has more than a million views. He was a distinguished fellow at the University of California (Berkeley) and a fellow at the Union of Concerned Scientists; he is a member of the faculty of Columbia University’s Mailman School of Public Health and is also the editor-in-chief of Heated. Throughout his career Bittman has strived for the same goal: to make the food, in all its aspects, understandable.

Yewande K
Yewande Komolafe
Writer, Recipe Developer and Food Stylist

Yewande Komolafe is a writer, recipe developer and food stylist originally from Lagos, Nigeria. Her background in food has been informed by everything from  – her grandmother’s, mother’s, and aunties’ kitchens, to restaurant kitchens across the United States. Yewande develops recipes that lend taste and texture to her experience as an immigrant in the United States. She has worked closely with chefs and restaurateurs on cookbooks, written and tested recipes for several food publications, and hosts a regular dinner series centered on food, immigration and adaptation. Her recipes and writing have appeared in the New York Times, Whetstone, Food And Wine, Munchies, Saveur, among others. She lives in Brooklyn with her husband, daughter and many jars of spices.

food business fundamentals

Business Bites Resources: 6 Actions These Food Business Owners Take Every New Year

For many, January is a time to reflect on the past year and make plans for a successful new one. Whether in your personal or professional life, New Year’s Resolutions are a great way to hold yourself accountable for a set of goals to achieve throughout the year. The same can be said for food business owners. While setting resolutions is one way that business owners align their business’ journey for the year ahead, it’s not the only way to prepare for a successful New Year!

To get insight into the minds of successful food business and restaurant owners, we spoke with several ICC Food Business Fundamentals alumni and instructors. They shared what they do at the beginning of each New Year to set their business up for success. Get their tips and advice below to see what you can integrate into your business’ routine!

Jay Spencer | ICC Food Business '11

Owner, French Press Bakery & Café

“Periodic reflection keeps me grounded and steers me forward. To prepare for the year ahead, I spend time reviewing our product offerings and creating a development plan for our staff. I find looking back on the previous year for what we produced and how well it sold useful to determine what works and what we want to change. We are always pushing ourselves to do different things but to also come back to things that people love.

I can never spend enough time on developing our staff. I am surrounded by talented people, some who have been with me before I opened the cafe. It is a tremendous accomplishment to maintain my team but to also guide them in developing themselves, and the business, in a way that creates ownership and a shared responsibility to do the best we can for our guests and each other.”

 

Mario Rodriguez | ICC Culinary Arts '09

Owner, Bootleg Avocado & ICC Food Business Fundamentals Instructor

“I tackle every new year in two ways: Goals & Investments. For Goals, I would plan about 2 years out and make them pretty lofty.  Then work your way back to the present day to figure out the road-map that will take to get there.  It can be daunting but you’ll be surprised how it forces you to accomplish the initial milestones much quicker.  For Investments, I look for where I can reinvest my money back into the company.  Things like, hiring a designer for your website, investing in a copywriter, pull off a full re-brand, or even acquire another business that will better complement yours. For one, it’s a tax write off.  And two, it’s a necessity in order to stay competitive in the food space which is always changing.”

Adam Lathan | ICC Food Business '15

Owner, The Gumbo Bros

“It sounds cheesy but every year I write down a simple series of goals for revenue, staffing and operations. I put my goals in my digital calendar and send myself a weekly reminder so that I think about what direction the business is going on a weekly basis.

Owning a business is hard, owning a restaurant is ridiculously hard… so doing something as simple as setting a major series of goals and reminding yourself of them is how you can keep focused on the bigger picture as the challenges of day-to-day operations come about.”

Elizabeth Alpern

Owner, The Gefilteria & ICC Food Business Fundamentals Instructor

“At the start of a new year I always:

  • Follow up on any outstanding accounts receivable from the previous year
  • Close out the books from the previous year ASAP
  • Set up a meeting with my accountant!
  • Reach out to any regular clients to check in on their needs and any relevant deadlines/timelines to put in my own calendar
  • Renegotiate any annual contracts”

Suji Park | ICC Food Business '09

Owner, Suji's Korean Cuisine

“In Korea, we have a saying that translates to “Did you have a good dream?” The intention behind this is having a positive mindset. I like to refer to this saying at the start of every new year. My tip for aspiring entrepreneurs is to start the year off with unwavering positivity and self-confidence. This mindset will not only affect your work, but it will help encourage and motivate those around you, specifically if you are managing a team.

I also suggest getting your ‘house’ in good order. In Korea, the first day of the new year is spent with your family, cleaning, and organizing. You can apply this to your work ‘home’ as well. Take the time at the beginning of the new year to figure out how to be more organized and efficient than the previous year. Reflect on the challenges you faced and what systems can be put into place to help overcome those challenges.” 

Rob Anderson | ICC Food Business '13 & Culinary Arts '14

Owner, The Canteen

“I don’t start the year with lists. I start with a vision.

Whenever I start something new—whether it’s a new project, a new system, or a new year—I begin by writing out a vision. Not a to-do list. Not a flowchart. Not a spreadsheet.

Don’t get me wrong, nothing gets me going like a good ol’ spreadsheet. But how can I start detailing how I will get something done before I’ve even given myself a little time and space to picture what exactly I want the end product to be? We get so wrapped up in everything that needs to get done or the granular details that we often forget to define the best case scenario of what we’d like to see happen.

A vision is a detailed picture of the success of a project at a particular time in the future. To write one, all you need is a blank piece of paper, a pen, and a stopwatch. Set your clock for 15 minutes, pick a point in the future, and just start writing a stream-of-consciousness story, as quickly as you can, about what success looks like at that moment.

What have you created? What do you see? Who helped? How? How do you feel? You might be surprised about what will come pouring out. New ideas. Pent up emotions. Subconscious desires. An inspirational road-map.

I learned this technique from Ari Weinzweig, a co-founder of the Zingerman’s community of businesses in Ann Arbor, Michigan, one of the most forward thinking (and delicious) restaurant groups in the country. At Zingerman’s, they write visions all the time. Each is written to be inspiring, strategically sound, documented, and shared. It’s one of the secrets to their success.

To be honest, I was skeptical at first. To my list-loving, get-down-to-brass-tacks, kitchen-mentality, prep-list-making mind, it all seemed a bit too, well, hippy dippy. But I figured if it worked for Zingerman’s—which has grown over the last 37 years into a $70-million-dollar-a-year company—that it just might work for me and my business, as well. And it has. Who knows, give it a shot and it might help you transform your goals into realities, too.

Read more about how visioning works: https://www.zingtrain.com/content/why-and-how-visioning-works

ABOUT BUSINESS BITES

BUSINESS BITES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels, networking events and resources designed to support entrepreneurs in the food industry.

Ready to get started on the business plan for your restaurant, food truck, food product or other dream culinary concept? Maybe you’re looking to grow the family business or scale an existing restaurant? Register for ICC’s Food Business Fundamentals course, and you’ll have a solid business plan & pitch ready in just 6 weeks! Click here to learn more.

Business Bites Strategies

Business Bites: Strategies for Purchasing and Operations

The BUSINESS BITES SERIES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

BUSINESS BITES: STRATEGIES FOR PURCHASING AND OPERATIONS

RUNNING A PROFITABLE FOOD BUSINESS

Monday, February 10th | 6:30-8:00pm
International Culinary Center
28 Crosby St, 5th Floor

Ordered too much of an ingredient with a short shelf life? Have equipment that needs repairs, or to be replaced all together? Purchasing decisions can be some of the most challenging to make when operating a food business, especially in the early days. The right decisions can increase profits, but making the wrong one can be costly! Whether you’re building a new menu with cost efficiency in mind, or navigating the bid process for food, equipment and service vendors, having processes in place to manage these challenges is important to the success of your business.

So, what does it take to streamline your food business operations and perfect your purchasing?

In our next Business Bites event, our panel of experts will discuss strategies that help food businesses streamline their operations—from establishing systems to maximize profits, to coordinating food & equipment purchasing, managing maintenance costs and more. Learn how to find trusted suppliers and purveyors who provide high-quality ingredients, as well as tips to improve inventory organization and optimize food freshness. From menu costing and buying local to service contracts, wait staff education and more, we’ll discuss strategies to improve your operations and prevent costly mistakes. You’ll also have ample time for networking and the opportunity to learn how ICC’s Food Business Fundamentals program can take you from concept to business plan & pitch in just 6-weeks!

MODERATOR

tracy
Tracy Wilson – General Management Consultant, 1 Hotel Brooklyn Bridge & Central Park; ICC Food Business Fundamentals Instructor

A graduate of Western Kentucky University and New York University, Tracy began her restaurant career as an opening member of three-star Gramercy Tavern. She was promoted within Union Square Hospitality Group several times including as General Manager of Tabla Restaurant, and later as General Manager of the multi-unit Art Food Cafes within the Museum of Modern Art.

After 20 years within the Union Square Hospitality Group family, Tracy went on to work as the Director of Operations for Claus Meyers’ Great Northern Food Hall within Grand Central Station, before becoming the General Manager of The Brooklyn Barge. Throughout her career, she has managed multi-million dollar operations with hundreds of employees. In 2009, she joined the International Culinary Center’s Food Business Fundamentals program as a guest lecturer. In 2015, Tracy began consulting for restaurants and businesses to develop key growth areas, including 1 Hotel Brooklyn Bridge, 1 Hotel Central Park, and Bar 65 at the Rainbow Room.

PANELISTS

bradford thompson
Bradford Thompson
Owner, Bellyfull Consulting, Inc; ICC Food Business Fundamentals Instructor

Thompson’s culinary career has taken him from coast-to-coast, learning from some of the country’s most notable chefs, including Vincent Gueritault, Alessandro Stratta and Daniel Boulud. He later became executive chef of Mary Elaine’s at the Phoenecian. During his time there, the restaurant earned many awards, including the coveted Mobil 5 star award, AAA 5 Diamond, and the Grand Award from Wine Spectator. Thompson himself was voted one of Food & Wine’s Best New Chefs in 2004 and won the James Beard Award for “Best Chef South West” in 2006.

In 2008, Thompson returned to NYC to become executive chef at Lever House in Midtown. He’s since founded Bellyfull Consulting, which offers private dining, menu consulting, staff training, and culinary productions. He and his wife also started Jules Gourmet Foods, LLC, a company that specializes in Jamaican sauces and seasonings. Thompson is currently executive consulting chef for Miss Lily’s Favourite Cakes, an unparalleled Jamaican restaurant in Greenwich Village. Thompson and his cuisine have been featured in several publications, including Food & Wine, Gourmet, Art Culinaire, The New York Times, and The Jamaica Observer. He’s also received network coverage on Fine Living Network, CBS Early Show, The Today Show, and Food Network.

daniel soloway
Daniel Soloway
Founder & President, Kitchen Options

Dan graduated from the University of Pennsylvania with an Honors degree in Biomedical and Nutritional Anthropology. Upon graduation, he began a career in finance as a Proprietary Options Trader on the American Stock Exchange. Five years later he turned in his pen for a chef’s knife and enrolled at the International Culinary Center.

A 20-year veteran in the restaurant industry, Dan’s focus on purchasing and operations began in the kitchen under Chef Michel Nischan and John Mooney at the W Hotel. During his time at Drew Nieporent’s Tribeca Grill, Dan went from dining room manager to the Director of Purchasing. Following his four years at the Myriad Restaurant Group, Dan joined Chef Thomas Keller to open Per Se as Purchasing Manager, later opening Bouchon Bakery. Eventually, Dan ventured into consulting and founded his company Kitchen Options. His clients include The Shelbourne Hotel in Dublin, Sullivan St. Bakery, Blue Hill at Stone Barns, and Union Square Hospitality Group. Today, he continues to consult for hospitality clients interested in reducing costs, creating efficiencies or bettering their operating procedures.

james murphy
James Murphy
Director of Operations, Procurement & Facilities, Union Square Events

James Murphy is the Director of Operations, Procurement & Facilities for Union Square Events, where he heads a department responsible for developing and implementing best practices in regards to purchasing, sourcing the highest quality products and fostering strong vendor relationships. In addition to his role at Union Square Events, James provides company-wide procurement related support throughout Union Square Hospitality Group.

James graduated from Florida State University where he studied Political Science and Philosophy. In pursuit of more experience and education, James moved to New York in 2008 and began studying nutrition and culinary arts as well as staging at various restaurants in Manhattan and Brooklyn. After working in a variety culinary managements roles, James accepted an offer with Union Square Events as Purchasing Manager in 2011. After four years, James was promoted to his current role as Director of Purchasing and Compliance. When not at work, James enjoys reading, running, cooking and spending time with his family.

food business fundamentals

Business Bites Resources: 7 Lessons This Food Entrepreneur Learned

Written by Ori Zohar, Co-founder of Burlap & Barrel

“I’m gonna start a food company! How hard could it be?” -Everyone

Anytime you read the origin stories of successful food entrepreneurs, it goes something like this: I made something that people loved, my friends urged me to start a company making that thing, I did it, and now I’m super successful.

What about the hardships? Or the days your bills added up to more than the amount in your bank account? Or the months (years?) of living at a “founders salary”? Or how about all those friends that constantly pointed out the naive hubris of it all?

spices

Back in 2017, my co-founder and I launched Burlap & Barrel, a single-origin spice company, literally out of his apartment. We wanted to build a social enterprise that would bring equitably sourced spices from smallholder farmers across the world to kitchens across America. We’re almost at the 3-year mark, so I wanted to share the most important lessons that I learned along the way.

1. Build in room for error

If you’re reading this, you’re most likely one of two types of people: either you (1) have a tight business plan and have mapped out your path to success or (2) you feel good about things and think plans are for suckers. I’ll bet you’re in the first camp since I probably lost most people in the 2nd camp by giving this article an action-oriented headline. Nevertheless, you’re here whoever you are. Thanks for sticking around.

The truth about any new company is that you can’t possibly know what you’re in for. Even if you’re familiar with parts of it, there’s so much you don’t have control over. Things won’t go as planned, you’ll get the wrong inventory, you’ll have business partners that leave you high and dry, you’ll have unhappy customers—but your business has to be strong enough to float on. So before you kick off your new venture, think about whether you’ve left room for figuring stuff out, for getting things wrong and trying again.

We’ve had sacks of spices slashed open when the exporters wanted a bribe and bought thousands of jars that ended up not being the right size.

Any plan based on flawless execution or going viral is going to be even more stressful and frustrating than it needs to be. Leaving room for error will mean you have some buffer when things are going poorly and it will feel so good when things are going well.

2. You’re in charge of sales (and PR)

I’ve come across so many founders that say they don’t like sales and plan to hire a salesperson as soon as they can. The problem is that it’s really difficult to outsource sales since the founder is the most important salesperson that your company will have. No pitch will outperform a well-told founder’s story. The same goes for getting press coverage—there’s no magic PR unicorn waiting for you to ride it to the cover story on TIME Magazine.

If this is one of your strengths, great, keep honing it. Press coverage requires fresh angles and new stories to tell. If reading that last paragraph made you slink down in your chair, don’t worry, it’s something we all can learn. Go to a networking event—every time you make a new professional connection, it’s your turn to pitch. Keep doing it until you land on something that you’re comfortable with but it has to be captivating. You’ll know that you’re there when people keep asking follow-up questions.

3. Simplify, simplify, simplify

Businesses are built on doing the same thing over and over. There’s magic in creating something new, and there will hopefully be so many opportunities to do that throughout the life of your business. But, ultimately, your success will be based on whether you can provide a consistent product or experience to your customers.

Whenever we’re launching something new, I always ask myself whether this is something that simplifies or complicates our business. Our bar for something that complicates the business is pretty high—we don’t want to distract from our day-to-day business for something trivial. Instead, we put our main energy towards improving how we execute our core competency each and every day, and often that involves finding elegant solutions that simplify our business.

Don’t over-complicate it—find what you do well that your customers love, and keep adding to the magic.

4. Launch sooner rather than later

Your hypothetical plans for what your business will be are much less valuable than actually getting your business into the hands of some customers. 

You’ll gain a lot from real feedback and tweaking along the way, instead of betting big based on your “market research.” You know how Tony Hsieh started out? He took photos of shoes at a local store and posted them online. Whenever someone purchased a shoe, he bought it at that local store and shipped it to them. He could have leased a warehouse, filled it with inventory, and then launched his company, but that could have cost a pretty penny. Let’s say he sold 100 pairs of shoes at a $10 loss for each pair – that’s so much valuable information from a $1,000 investment.

5. Focus on your existing customers

Repeat customers are the lifeblood of most businesses (not looking at you, mortuaries). There’s a reason for that: it’s so much harder to win a new customer than it is to re-engage an existing customer.

Reach back out to your customers on a regular basis – use newsletters to let them know about new items or events, ask for feedback after they’ve received the product (bonus: that’ll give you feedback on what’s going well and a chance to win back angry customers before they leave a 1-star review), and send reorder reminders. Show your customers there’s value in staying engaged and you’ll build a loyal following and maybe even a community.

6. What’s your time worth?

Your time is finite and your business needs will feel infinite. How do you keep from being overwhelmed? The trick is in knowing that not every hour is created equal. 

Take a look at your day and divide your time into high, medium, and low-value tasks. Judge the value based on what it would cost for you to hire someone else to complete that task. Aim to spend 80% of your time on the tasks that no one else but you could accomplish—these are the highest value tasks. Do your best to automate the lower value tasks or get freelancers/interns/friends to help you with them.

The key is to be honest with yourself about which tasks only you can truly do—and guard your time fiercely to make sure that you’re spending enough on what’s most important (not necessarily the most urgent) to creating a healthy business.

7. Follow up like your business depends on it

Misaligned timing is responsible for the deaths of more deals than any other cause. Most people reach out once, receive either a “no thanks” or no response, then move along to the next thing. The person on the other end is often just busy, overwhelmed, distracted, or maybe you just caught them at a bad time. Don’t be obnoxious or take it personally, just be persistent. For the most important doors to open, you gotta keep knocking. 

Your secret tool is the Snooze button in Gmail. Send an email, then snooze it for 8 days. If 8 days have passed with no response, it’ll pop back into your inbox – followup again and snooze. If your contact says it’s not a good time, find out when would be and snooze the email until then.

I’ve emailed some folks this way for months (and months and month), keeping the conversation alive until finally the right time came along and we were able to make something happen. We’ve gotten so many partnerships and sales done just by persistently reaching out until the timing aligned.

So there you have it. Those are seven lessons that I’ve learned over the past 3 years. None of them are food-industry specific, but have come out of operating a single origin spice social enterprise. Best of luck on your journey, especially if it involves making our food systems even a little bit better.
Got more to add? Want to connect? Stop by burlapandbarrel.com and reach out.
ori zohar
Ori Zohar
Co-founder, Burlap & Barrel
Ori Zohar is a social entrepreneur and the co-founder of Burlap & Barrel, the world’s first comprehensive, single-origin spice company. Burlap & Barrel creates equitable global supply chains by working directly with farmers to cut out intermediaries and deliver exceptionally flavorful spices. The company has been featured in Epicurious, Bon Appetit, Saveur, and Fast Company, as well as in the kitchens of restaurants from Eleven Madison Park and Blue Hill to sweetgreen and Chop’t to home cooks across the country.
ABOUT BUSINESS BITES

The BUSINESS BITES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels, networking events and resources designed to support entrepreneurs in the food industry.

Ready to get started on the business plan for your restaurant, food truck, food product or other dream culinary concept? Maybe you’re looking to scale a family business or grow an existing concept? Register for ICC’s Food Business Fundamentals course, and you’ll have a solid business plan & pitch ready in just 6 weeks! Click here to learn more.
food business fundamentals

Business Bites Resources: 4 Steps To Cultivating A Better Work Culture

We’ve heard it before, building and maintaining a healthy team is vital to the success of your business. But these days, it seems to be getting harder for businesses to retain their top talent. With compliance costs increasing alongside ever changing labor laws—like the increase of minimum wage or required anti-harassment training—it can be difficult for businesses to find ways to attract top talent without additional budget to do so. At our most recent Business Bites conversation, one of the questions that continued to resonate with our audience was apart from financial compensation, how can business attract top talent?

Our panelists Dorina Yuen, Associate Director of Human Resources at Union Square Hospitality Group, and Oron Franco, Director of Culinary Operations at Westville Restaurant Group both agreed, money matters, but it’s not the most important thing. The culture of your company is what dictates the longevity and retention of your employees. We asked our panelists to share their best practices for fostering a healthy, safe workplace that allows for employees to grow. Below, check out their advice for hiring, staff development, feedback and compliance!

Hire Well From The Start

When Yuen and Franco reflected on what they look for when hiring, they both agreed—it’s what can’t be taught that’s important. While chopping onions and plating to a restaurant’s specifications can all be learned, the intangibles that a potential employee demonstrates during an interview is what truly matters. Both Yuen and Franco agree that these are the things to look for when you’re interviewing someone:

  1. Do they demonstrate an entrepreneurial spirit?
  2. Are they ambitious?
  3. Do they take initiative?
  4. Will they go out of their way to find solutions and do the right thing when no one is looking?

It’s all about finding the person that can and will versus someone who can, but won’t.

Invest In Your Employees

The age old saying is true—it’s less costly for your business if you invest in your employees, rather than trying to find new talent elsewhere. Use the resources around your business to create a staff development program that can educate and inspire your employees. For instance, the vendors that you work with can become the perfect resource to provide workshops and skills building opportunities for your staff. The same goes for your managers! You’ve hired them for a reason, most likely because they’re subject matter experts in an area key to your industry, so use their expertise to teach your employees and allow them to grow.

Create A Culture of Feedback

Employees crave recognition in the workplace and developing a culture that promotes feedback is imperative to the well-being of your employees. Feedback should be a two way street. The first step is to schedule quarterly, bi-annual, or annual one-on-one meetings with your employees to discuss their growth within the business and provide them with observations on where they excel, as well as areas for improvement. In addition, it’s important to encourage your employees to provide you with feedback about the business, operations, etc which is valuable to improving the culture of your organization. It shows your employees that you’re open to hearing their thoughts and that you value their opinions.

Take Compliance Seriously

Not only should you invest in being compliant because it’s the law, but taking compliance seriously shows your employees that you care. By investing in compliance measures, your employees will feel safe, which will cultivate a healthy environment to work in. You should also remember that as a chef and restaurateur, it’s impossible to know it all. Consult with experts to stay up to date on the ever-evolving world of compliance.

Building a better culture for your restaurant or food business will help to ensure the longevity of your business. By hiring well from the start, investing in your employees, developing a culture of feedback, and staying up to date on the latest in compliance, you’ll be on your way to building a business that your employees can feel proud to work at. Plus, when they leave for their next opportunity—and they should if they’re talented and deserving—they’ll be great representatives for your business to find the next talent. Remember, your previous employees are a reflection of your business and can be your greatest asset in attracting top talent!

ABOUT BUSINESS BITES

The BUSINESS BITES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels, networking events and resources designed to support entrepreneurs in the food industry.

Ready to get started on the business plan for your restaurant, food truck, food product or other dream culinary concept? Maybe you’re looking to scale a family business or grow an existing concept? Register for ICC’s Food Business Fundamentals course, and you’ll have a solid business plan & pitch ready in just 6 weeks! Click here to learn more.
food business fundamentals

Business Bites Resources: 3 Tips For Food Safety Success In Your Restaurant

Food safety may not be the first thought in your mind when opening your business, but it is essential to the success of it. Not only is it a requirement by law, but food safety can also be a great asset for any restaurant or food business operation. Whether in service, cooking, agriculture or manufacturing, the systems of food are all governed by science. Think of food safety practices as the management system for that science. Regardless of your role within the business, the entire team—from front of house to back of house and kitchen staff—has a responsibility to the success of a food safety management system.

trevor morones
Trevor Morones with ICC Chef Instructor Jeff Butler

To better understand the importance of food safety management, we spoke with Trevor Morones, ICC Professional Culinary Arts graduate and Founder + CEO of Control Point, a consulting company for food safety.  Below, check out his 3 tips for achieving food safety success from day one!

The Foundation of Food Safety Starts With The Team

For years, many restaurants and businesses have kept covert codes to warn about the presence of an inspector, frantically leaping into action upon their arrival. Wouldn’t it be better to develop a team with excellent standards from the start? To do this, it’s important to generate a culture of integrity and discipline, starting from the top. This will contribute greatly to the culture of the team.

By giving your team the proper tools, training and understanding of the science of food safety, you’ll leave your team feeling confident, supported and empowered to do what’s best. The best part—there are many tools available, such as books, forums, webinars or demonstrations, to provide food safety knowledge to your organization.

Preventative Maintenance Allows Your Team To Be Ahead of The Game

The overall goal of a preventative maintenance program for your business is to maintain your environment at an optimal level and minimize risks and equipment failure. Basically, by staying ahead of processes and procedures, you can mitigate problems before they happen. Most food safety issues happen by virtue of negligence that good planning and anticipating problems can easily cure.

Food safety does not have to be daunting—by engaging in preventative maintenance, your equipment, operation and team will all be protected. Remember, the cost of incompliance supersedes the cost of compliance, such as loss of customer trust, insurance and legal fees, PR damage, etc.

Food Safety Is Not One Size Fits All

Creating food safety practices is not the same for every restaurant or food business. Every program and implemented food safety practices should be specific to how an individual organization operates. Gone are the days of simply copying a method from another program or using someone else’s manual.

Food safety can indeed generate value for your restaurant or food business, whether it’s through customer loyalty or brand awareness. There are always opportunities to educate your team, prevent problems before they happen, and design a clear program that works for your business. And remember, when in doubt; always seek guidance from an expert like Control Point!

MEET THE EXPERT: TREVOR MORONES

Control Point founder, Trevor J. Morones, is a graduate of the International Culinary Center and a classically culinary trained expert butcher. As a craft butcher, he understands first-hand the desire to focus on the craft and create the best product possible, creating throngs of satisfied customers and fulfilling on brand promises of quality, efficiency, and unique value.

As a Lead HACCP Instructor, GFSI auditor in training, and Serv Safe Instructor, Trevor brings his brilliant engineering mind and spirit to craft training and solutions to minimize the amount of time spent with red tape and regulations—eliminating costly mistakes and fines while creating cultures of operational excellence.

In working with high volume manufacturing facilities and highly acclaimed restaurants such as B&B Hospitality Group, Good Uncle, and The Cosmopolitan of Las Vegas, Trevor has perfected the balance between productivity and compliance. Control Point was created to guide Chefs, Restaurant Groups, and Food Manufacturers through their food safety concerns and processes with a high level of excellence.

Control Point is all about results. Trevor’s training and implementation practices have proven to increase company growth, domestically and internationally, by 66%. Trevor holds positions on many committees critical to the support of food industry safety and excellence.

ABOUT BUSINESS BITES

The BUSINESS BITES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels, networking events and resources designed to support entrepreneurs in the food industry.

Ready to get started on the business plan for your restaurant, food truck, food product or other dream culinary concept? Maybe you’re looking to scale a family business or grow an existing concept? Register for ICC’s Food Business Fundamentals course, and you’ll have a solid business plan & pitch ready in just 6 weeks! Click here to learn more.
food business fundamentals

Business Bites Resources: 5 Entrepreneurship Myths Debunked

Many aspiring entrepreneurs may believe that there is a list of strengths, characteristics or traits out there that will make them successful in their endeavors. But the truth is, entrepreneurs by definition are mold-breakers. There are a lot of myths out there about entrepreneurship which can make taking the step to start your business very intimidating.

On the first day of our Food Business Fundamentals program, students begin by discussing the idea of entrepreneurship and many of the myths surrounding it are debunked. It’s the first step in becoming an entrepreneur—letting go of everything you believe about entrepreneurship. This opens the door for students to discuss their initial ideas, which in our most recent class have included concepts for new and existing restaurants, cafés, bakeries, food products, cocktail bars and more. Over the next six weeks, their ideas will evolve and change as they learn how to turn their concepts into reality. They’ll also gain the tools and confidence to leave these 5 myths of entrepreneurship behind!

MYTH #1: ENTREPRENEURS ARE BORN, NOT MADE

Virtually all entrepreneurial skills can be learned.

MYTH #2: ENTREPRENEURS MUST HAVE INNOVATIVE IDEAS

Most successful businesses are evolutions of existing ideas.

MYTH #3: ENTREPRENEURS HAVE TO BE ABLE TO DO EVERYTHING THEMSELVES

A good entrepreneur plays to his or her strengths but also solicits the right help.

MYTH #4: ENTREPRENEURSHIP IS REALLY RISKY

Deep and nimble planning help to reduce risk.

MYTH #5: ENTREPRENEURS HAVE TO BE LUCKY

You work to make your own luck through constant learning, constant effort and constant networking.

Ready to get started on the business plan for your restaurant, food truck, food product or other dream culinary concept? Maybe you’re looking to scale a family business or grow an existing concept? Register for ICC’s Food Business Fundamentals course, and you’ll have a solid business plan & pitch ready in just 6 weeks! Click here to learn more.
ABOUT BUSINESS BITES

The BUSINESS BITES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels, networking events and resources designed to support entrepreneurs in the food industry.

business bites

Business Bites: Cultivating & Retaining Top Talent

The BUSINESS BITES SERIES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

BUSINESS BITES: CULTIVATING & RETAINING TOP TALENT

Harnessing HR Tools to Build Your Workforce

Thursday, November 7th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

Building and maintaining a healthy team is vital to the success of your business. Whether you run a kitchen, own a bakery or are looking to open a restaurant, it’s important to learn the key steps to managing and motivating your staff to success. It all starts with great leadership which encourages quality work and staff retention. But with labor laws continuing to change and minimum wage increasing, business owners are being forced to adapt their staffing models to account for these necessary protections for their employees.

So how can businesses, small & large, retain employees and build successful teams?

Join us for an informative discussion with experts in Human Resources & Restaurant Group operations on the importance of selection and hiring, training and retraining, and lastly, engagement and retention. Our panelists will share tools for retaining your staff, providing 401k & insurance incentives and more. We’ll talk about the impact of increased minimum wage on restaurant operations and new no-tip restaurant models. Plus, we’ll discuss how new technology, like apps for kitchen workers, could change the hiring landscape. You’ll also have ample time for networking and the opportunity to learn how ICC’s Food Business Fundamentals program can take you from concept to business plan & pitch in just 6-weeks!

MODERATOR

Alek Marfisi
Alek Marfisi – Owner, Upwind Strategies & ICC Food Business Fundamentals Instructor

Alek Marfisi is a native New Yorker with a passion for building things and helping people. After working advising small businesses for five years, Alek launched Upwind Strategies in 2015 with the mission of providing deeper and more relatable services to small businesses: the anti-business-school services firm. He previously worked with the NYS Small Business Development Center where he dove into the exciting intricacies of making entrepreneurial projects a reality. Since then, Alek has logged more than 11,000 hours working with small businesses and has been recognized as one of the top drivers of economic development in the country.

PANELISTS

Jackie McMann-Oliveri,
Jackie McMann-Oliveri, PHR
Director, Talent & Culture
Bold Food – Gato NYC – Shark Las Vegas – Bobby’s Burger Palace

Director of Talent and Culture at Bobby Flay Restaurants accustomed to hiring, training, supporting and retaining World Class Talent in the Wonderful World of Hospitality! 20 plus years in HR, a lifetime in Restaurants …Passions include leadership and talent management with a belief that as leaders we should always be selecting and hiring amazing people, giving them the support, tools and opportunities to succeed and partnering on accountability for all.

Most recently served as HR Director for The Meatball Shop and is a founding member of HR Professionals in Hospitality, a lecturer at The International Culinary Center Food Business Fundamentals program and lives and breathes an open-door policy. She does what she loves and loves what she does. Loves to garden and cook and spend time with family, friends and Chihuahuas named Latte & Mocha!

chef oron franco
Oron Franco
Director of Culinary Operations
Westville Resturant Group

Chef and entrepreneur, Oron Franco, combines his passion for food and business with over a decade of building and leading companies in hospitality, food service and FoodTech.

He graduated with honors from International Culinary Center and build his career in NYC working with renowned chefs like Michael Anthony and establishments Gramercy Tavern, JP Morgan Chase Fina Dining and several more.

He currently holds a roll as the Director of Culinary Operations at Westville and is the co-founder of Prime 6 – Premium Sustainable Charcoal.

He founded “Impact on a Plate” initiative, an organization with a mission to promote sustainability and positive change in the food and hospitality industry.

He lives in New York with his wife and two children.

elevating hospitality through wine

Off The Vine: Elevating Hospitality Through Wine

OFF THE VINE, brought to you by the Intensive Sommelier Training program at ICC, is a series of discussion panels and networking events designed to support wine professionals in the beverage industry. Each event provides education, information and the opportunity to connect with industry experts in a collaborative setting.

How Sommeliers Have Become Ambassadors of Hospitality

Thursday, September 26th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

The importance of service is not an unfamiliar concept to the world of Sommeliers. In fact, organizations like the Court of Master Sommeliers Americas® have long been responsible for setting a global standard of excellence for beverage service within the hospitality industry. While standard service techniques and proper mise-en-place remain the same, the role of service in hospitality continues to evolve and Sommeliers are being asked to expand with it. As ambassadors of hospitality, Sommeliers must adapt to take service beyond the bottle to fit the needs of today’s customer.

So how can sommeliers stay relevant in this changing industry?

In our next Off the Vine panel, we’ll sit down with wine industry professionals Anna-Christina Cabrales (Certified Sommelier—General Manager & Wine Director of Morrell Wine Bar) and Jerry Cox (Advanced Sommelier—Sommelier at Le Coucou) to discuss how sommeliers can maximize their value in restaurants. We’ll explore the role of sommeliers as ambassadors of hospitality—both on and off the restaurant floor—and how it’s evolving with the use of social media. In addition, we’ll discuss how sommeliers are driving taste trends both in service, and as wine list curators, and the outcomes of such change—think the rise of natural wine or the stunted appearance of varietals like Pinot Grigio! Plus, they’ll share professional words of wisdom that every sommelier should know, such as the do’s and don’t(s) of service, balancing wine knowledge with guest experience, and how to provide customers with the information they can’t get from a Google search! Come with your questions—there will be an open Q&A with the panelists following the discussion, and the opportunity to network with other professionals.

Looking to break into the industry? You’ll have the opportunity to learn more about how ICC’s Intensive Sommelier Training program can help you pursue your wine career.

Light refreshments will be provided.

MODERATOR

nikki palladino
Nikki Palladino, Certified Sommelier, ICC Wine Program Coordinator

Nikki Palladino joins her alma matter as ICC’s newest Wine Program Coordinator. Nikki began her career in publishing, earning a certificate in Books & Digital Magazine Media from NYU’s SPI Program.  Thereafter, she secured a Juris Doctorate from Villanova University School of Law – clerking for a judge and working for a legal consulting firm in Manhattan.

After traveling to Napa, however, she was drawn to the vine and decided to shift her career focus to hospitality. After graduating from ICC’s Intensive Sommelier Training Program, Nikki joined B&B Hospitality Group, where she worked first as a Server at La Sirena and eventually as a Sommelier, at beloved neighborhood spot, Lupa. More recently, Nikki worked as Head Sommelier at the seafood staple Oceana, in Midtown.  While at Oceana, Nikki was featured in Food & Wine Magazine and was responsible for purchasing wines for the Italian portion of the List.

She is a member of Women of the Vine and is a Certified Sommelier through the Court of Master Sommeliers Americas®.

PANELISTS

Anna Christina Cabrales
Anna-Christina Cabrales, Certified Sommelier
Beverage Director and General Manager of Morrell Wine Bar

Morrell Wine Bar Beverage Director and General Manager, Anna-Christina Cabrales brings a wealth of wine and culinary experience to her position. Growing up in a large family of chefs, Anna’s love of food and wine led her to the International Culinary Center where she received a Grand Diploma in Culinary Arts and graduated from the first Intensive Sommelier Training program. Since joining Morrell in 2012, Anna-Christina has expanded the by-the-glass selection to, at one point, more than 150 wines. Her efforts have been recognized and awarded by The World of Fine Wine in 2014 naming Morrell Wine Bar’s glass list “Best by-the-glass Wine List” and the 2015 Award of Excellence from Wine Spectator for growing the bottle list well over 1,200 selections. Outside of work, she enjoys her time dining and enjoying wines from the regions of Champagne, Northern Rhone, Bandol and Burgundy.

Jerry Cox, Advanced Sommelier
Sommelier at Le Coucou

Born and raised in Knoxville, Tennessee, Jerry graduated from the Kelly School of Business at Indiana University with a degree in Marketing. After college, he spent a year in Buenos Aires, Argentina studying culinary arts at Gato Dumas Colegio de Gastronomía. In 2013, he moved to NYC where he began working at Colicchio & Sons. Jerry enrolled in ICC’s Intensive Sommelier Training program in the spring of 2014, passing the Court of Master Sommeliers Americas’ Introductory and Certified Sommelier Examinations upon completion of the program. After several months of travel in 2015, which included a stage at a B&B in the Loire Valley, Jerry returned to NYC in 2016. Shortly after, he began working as a Sommelier and opening member of the Le Coucou team. Since opening, the team has achieved such accolades as the James Beard Award for Best New Restaurant in the U.S. and Wine Spectator’s Award of Excellence. Jerry passed the CMS Advanced Sommelier Examination in July of 2019.