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 students from all over the world.
Session One - Two hour introductory session as below.
9.00am – 1.15pm
Following sessions will take place weekly on
Monday afternoons 1.30-5.45pm
Tuesday mornings 9.00am-1.15pm
for a period of three months. Bank holidays will be excluded and the session moved to the following day.
Subjects: Each four hour session may be divided into two subjects, for example
Menu Planning: 1.30-3.30pm
Coffee Best Practice: 3.45 –5.45 pm
Full Course timetable will be sent to each student with pre course pack.
next course begins February 15th 2021
Course schedule - Beginning on February 15th 2021
The course will take place each Monday afternoon from 1.30pm-5.30pm and on Tuesday mornings from 9.00am-1.00pm from February 15th to Monday May 10th.
“Skillnet funding may be available to Irish companies and residents who fulfill the eligibility requirements. Please contact National Organic Training Skillnet by emailing email@example.com or go to www.nots.ie for more information”
Blathnaid Bergin - The Restaurant Advisor
Deirdre Coleman - Interior Design
Dr.Detta Melia - Food Safety
Amy O' Leary - Marketing/Social Media Marketing.
Anne Abberton - FIXX Coffee
Online learning platforms
‘I completed the Business of Food course on Zoom from September to November 2020, and cannot recommend it highly enough. Blathnaid is a fantastic teacher with experience and knowledge worth ten times the cost of the course and I cannot quite believe just how much I learned. I started out thinking I had a good grasp of the basics but let me tell you, every day on this course was an eye opener. There are so many things that could potentially ruin your business, that I had never even considered or even been aware of. Blathnaid will tell you straight exactly what is required and I finished the course feeling 100% trust and confidence in what I had learned. I can also say without a shadow of doubt that I have saved a bundle as a result of her advice.
I now know exactly what I need to do to get my business up and running, the systems I need to put in place and the order in which to tackle it all. Put simply, it correlated everything I needed to know and do into one place and the handouts and notes are now my bible!
I can't imagine anyone starting a food business without doing this course, it is absolutely an essential.
Jennifer Cully, Ballyjamesduff, Co. Cavan
• Concept development
• Customer Segmentation
• Legal Obligations in Food Service
• Menu Planning
• Menu Costing and Pricing
• Menu Design
• Food Quality Control Systems.
• Building an environmentally sustainable business.
• Managing overhead costs.
• Managing and Minimising Utilities costs.
• Recognising and eliminating Hidden Costs.
• Waste Management across the business
• Waste Management Systems.
• Kitchen Planning
• Kitchen Design/Flow – equipment needs
• Kitchen Operations Management Systems
• Dealing with chefs/cooks.
• Standard Recipes
• Standard Operating Procedures
• Order of Work System.
• Front of house design tips
• Counter Design/Flow /equipment needs
• All things Coffee
• Front of House Operations Management Systems
• Service Skills for Front of House – best practice.
• COVID19 Regulations and their impact on operations management.
• Financial Controls and best practice in a food service business.
• Primary Cert in Food Safety – National Hygiene Partnership
• Bringing it all together.
A strong, practical 'tool kit' to get you started on your business journey.
A comprehensive folder of notes to reference.
A tried and trusted framework.
All course materials in hard copy which will be posted to course participants before and during the course.
Includes a pre-course pack, all course materials and two one to one sessions with Blathnaid Bergin for each participant during the course.