The industry is littered with the corpses of businesses that tried and failed. Because we care so much that our clients know how to make their business a success, we developed our short, sharp, focused and fun Business of Food Courses
These courses were designed using our many years of knowledge and experience to provide the absolutely essential knowledge and skills needed to make it in the Food Service Industry.
Because we know why Restaurants, Cafes, Pubs and Coffee Shops don’t work, we also know how to make them work. All of this information, experience, knowledge and skills is packaged for you so that you are fully prepared for this challenging and exciting industry.
As well as courses for the newcomer to the industry such as The Business of Food, we also deliver courses for existing operators such as The Business of Pub Food in partnership with the Vintners Federation of Ireland and The Business of Staying in Business for those who would like to take time out to assess their business and plan for the future.
This course will equip you with the knowledge to set up and run your own food service business. The myths, the facts, the hidden secrets, the hidden costs, the skills, the legals, the financials, the new protocols. All of this and a hundred times more will be covered on our most comprehensive and popular course which has been completed by ...
Albert Einstein knew a thing or two about the brain, he also knew that each of us has the ability to do great things given the right conditions. He said 'everybody is a genius, but if you judge a fish by it's ability to climb a tree, it will live it's whole life believing it is stupid' Einstein. Like Albert ...
Has your business been affected by current global challenges? Is your business making you enough money? Could it be making more?. Could your business be more efficient/leaner? Could it be more enjoyable? Is it time to take time out and and consider how to give an injection of new energy, focus and drive to the business? Our three day course ...
Learn • Why Covid has turned menu planning upside down. • How to save money, time, labour, resources through correct menu planning. • Why menu planning is the most crucial part of your food and beverage operation. • Why the menu has a domino effect on every area of your business. • How to use menu planning to minimise food ...
Learn • How to make instant savings • Reduce kitchen costs. • Why food waste happens • The source of food waste • Why food waste is not inevitable • How to minimise/ eliminate food waste • How to get buy in from the team • Why ‘empty plates’ are the ‘holy grail’ • What systems are needed to prevent/ ...
Learn • What is Lean? • Which tools can be used in a practical way in hospitality? • Problem Definition – defining the exact problem • Root Cause Analysis- get to the root cause rather than jumping to early conclusions • The Spaghetti Diagram- examine work flow to increase efficiency • The Visual Workplace – using visual cues to prompt ...
Learn • The difference between menu planning and design • How to use design to sell high margin items • Use design to influence customer choices • Why it’s critical to design a menu for profit not for pretty • Use menu psychology to optimise profitability from the menu • The common mistakes made in designing menus Increase customer average ...
' We had snakes in Raiders of the Lost Ark and bugs in Indiana Jones and the Temple of Doom. But supposedly man's greatest fear is public speaking. That'll be in our next picture' Stephen Speilberg. Are you required to present in the course of your work? Do you lie awake at night growing an ulcer when you think about ...
If you are thinking of adding food to your business and not sure if it is right or need to gain a clear understanding of what is involved, this is the course for you. If you are nervous about adding food to the business, this is the course for you. Learn how a kitchen works and how you can be ...
To be a caterer takes strong arms and legs, a constitution like a horse and a keen sense of humour. Catering is a very satisfying way to indulge a love of cooking while making profit. Having run a catering business for 18 years, Blathnaid Bergin knows the ins and outs of the catering life; the do's and don'ts and how ...
Sometimes, you need something that is specific to your business needs at a certain point in time. We can do that. Call us and we will discuss all the possibilities for a course especially developed for your business and your team.
A business graduate of GMIT with 20 years experience in the Travel & Hospitality Industries, I have spent much of my working life overseas in coffee growing nations and in countries with strong coffee cultures, so my love for the beverage began o
Deirdre is passionate about getting the bones of the structure right for your business; the space planning, the flow, the light, the hard surfaces, the fixtures, and prioritising budget accordingly.
Dr. Melia has a wide range of industrial experience in hospitality and tourism predominately in senior management positions in hotels, conference, event and tourism organisations and spent some time as a Bord Failte Inspector.
Elizabeth has 25 years experience in commercial horticulture and garden design. She is passionate about the creation of gardens from the tiny window box garden to the large private garden spaces and commercial projects.
James is an expert in food law and is currently undertaking doctoral research in the area of European food safety regulation, examining the standards applied to beef and beef products.
Jenny has practiced as an Interior Designer for over 20 years. During this time she has gained extensive design, practical and professional experience in the commercial and hospitality sector.
Marc is a Marketer, Trainer, Coach and Mentor .
He is a marketing consultant to professional firms, small and medium sized companies and undertakes marketing projects for large multinationals. He works with other marketing agencies like design, dire
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