Restaurant Startup Bootcamp: From Concept to Opening Day

A practical restaurant startup workshop for entrepreneurs ready to turn an idea into a real, profitable food business. Thinking about opening a restaurant, food truck, café, catering company, or other food business? RESTAURANT STARTUP BOOTCAMP From Concept to Opening Day Presented by Alexander Chambers Restaurateur • Entrepreneur • Business Advisor Restaurant Startup Bootcamp is an intensive workshop designed for entrepreneurs who want to understand what it actually takes to go from an idea to opening day. This workshop goes beyond generic business advice. We will examine the real-world decisions restaurant owners face before investing significant money into a concept. Topics include: • Restaurant concepts and business models • Estimating startup costs • Finding and evaluating restaurant locations • Understanding commercial leases • Kitchen equipment and build-out planning • Licensing, permits and inspections • Food and labor costs • Menu pricing and profit margins • Vendors and purchasing • POS and operating systems • Marketing your opening • Common mistakes that cost restaurant owners money • Building a realistic opening plan Participants will leave with a clearer understanding of the restaurant development process and the financial and operational decisions that should be made before opening. Who should attend? Aspiring restaurant owners, food entrepreneurs, food-truck operators, caterers, existing business owners considering a restaurant concept, and entrepreneurs currently evaluating a restaurant location. Seats are limited. Advance registration is required.