An essential course for anyone looking to start up their own cafe, teashop or small restaurant; or to add a cafe to an existing business.
Over the course you will be equipped with the knowledge to start your own business. The course content includes Menu Planning, Location Feasibility, Kitchen and Stock Management, Sourcing Suppliers and Staff, Legal Obligations and Financial Planning to name a few.
This course also includes a Basic Food Hygiene Certificate to help get you into your commercial kitchen as quickly as possible.
A detailed course overview is available further down the page but please feel free to contact us with any queries you may have or to book this course.
Places limited to small groups for maximum learning.
15 days over 13 weeks
February 25th, March 4th,5th, 25th,
April 2nd,3rd, 22nd,23rd, 29th,30th
May 13th, 14th, 21st, 27th,28th
9.00am – 5.00pm
Up to 25% Skillnet funding may be available for eligible employees or self-employed network members that are residents within the Republic of Ireland. Please contact NOTS Skillnet on 071 9640688 for more information on joining the network and apply for the funding.
Blathnaid Bergin - The Restaurant Advisor
Alan Haugh - Employment Law
Deirdre Coleman - Design Expert
Dr.Detta Melia- Guest lecturer
Food Hygiene, Finance, Kitchen Design, Coffee, Tea and other experts
Abbeyleix Manor Hotel, Abbeyleix, Co. Laois, Ireland
Anyone who is contemplating opening a cafe in any form, be that an addition to an existing business, such as a garden centre or interiors shop or a stand alone cafe.
As Tiernan Clarke said ' You would be mad to open a cafe if you had not done this course'
Menu Planning - Learn to both cost the menu to ensure a profit and choose a menu suitable for the skills of your staff and kitchen
Location, Location, Location - practical guidelines to finding and assessing potential business premises
Securing your business premises - understanding leases and negotiation tactics for properties
Legal Obligations - understanding the relevant legislation a number of areas within a cafe environment
Food Quality - setting and keeping the highest standards
Suppliers - sourcing and maintaining quality of product
Finance - Managing cash flow including setting up a simple accounting system to prevent your exposure to theft or fraud
Kitchen Design - ensuring an efficient workflow for all staff members
Front of House Management - Implementing and maintaining service standards through proven processes
Equipment Procurement - sourcing and buying the right equipment
Interior Design - tips to help save costs but not compromise on cafe vision
Coffee - choosing the right supplier, machine and taste, making good coffee and serving good coffee
Tea - sourcing, making and serving to optimize profits on this staple
Cash register systems - choosing the best for your needs within your budget
Marketing and Digital Marketing
Service Excellence - how to achieve and maintain the highest levels of customer care through all aspects of your business
Food Hygiene Certificate - complete the Basic Food Hygiene Certificate (National Hygiene Partnership)
Staff Management - job descriptions, employee handbook, staff welfare, staff relaxation space
Cardinal Rules of Service Skills
Work Life Balance - how to make sure you enjoy your new business
A practical, no nonsense approach to setting up your own cafe from a very well informed place.
Price includes all course materials, light lunch, tea and coffee breaks and site visits