Cal Poly CIE SBDC Starting a Restaurant Business Basics

Are you passionate about food and dreaming of owning your own restaurant? Join us for an informative and hands-on workshop led by local restaurateur Ben Arrona, who will guide you through the essential steps of launching a successful restaurant business.

In this comprehensive workshop, Ben will share his expertise gained from years of experience in the restaurant industry. Whether you're a seasoned chef looking to venture into entrepreneurship or an aspiring restaurateur, this workshop is designed to provide you with the fundamental knowledge needed to turn your culinary dreams into a thriving reality.

Workshop Highlights:

1. Defining Your Business Model: Discover the various business models available for restaurants and learn how to choose the one that aligns best with your vision. We will delve into key considerations such as dine-in, takeout, catering, and more.

2. Navigating Licensing and Regulations: Obtaining the necessary licenses and approvals is crucial for any restaurant. Learn how to navigate local government regulations, ensuring that your business operates within legal boundaries.

3. Manager's Food Handlers Certificate: Gain insights into the importance of food safety and hygiene. We will guide you through the process of studying for and obtaining a manager's food handlers certificate, a crucial credential for running a food establishment.

4. Designing Your Kitchen Space: The heart of any restaurant is its kitchen. Learn about the different types of kitchen layouts and equipment needed for your restaurant concept, all while optimizing efficiency and functionality.

5. Sourcing Food and Vendors: Discover the basics of establishing relationships with food suppliers and vendors. We will share strategies for efficient ordering, maintaining inventory, and ensuring the quality of ingredients.

6. Advertising and Promotion Essentials: A successful restaurant needs effective marketing strategies. Learn the basics of advertising, promotion, and building a brand presence that resonates with your target audience.

7. Economics of Restaurant Operations: Running a restaurant involves financial considerations. We will provide an overview of the economic aspects, including cost management, pricing strategies, and revenue generation.