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 in control of your own kitchen and food operation, even while a chef or cook heads it up. This course will take the mystery and stress out of your decision and help you take the right course of action for your pub.
'It pays for itself multiple times over, due to the knowledge gained from the course' Francis Galvin, Proprietor, Gally's Bar & Restaurant, Tralee, Co. Kerry.
There may be 50% funding available to you on this course- see details of The National Organic Training Skillnet
Online course over the medium of Zoom.
Course will be as interactive as possible given the medium involved.
Course will be 6 x 4 hour sessions over 6 weeks.
There will be breaks in sessions and sessions will be as interactive as possible given the medium of Zoom.
Tuesday September 1st 2pm- 6.15pm
Tuesday September 8th 2pm- 6.15pm
Tuesday September 15th 2pm- 6.15pm
Tuesday September 22nd 2pm- 6.15pm
Tuesday September 29th 2pm- 6.15pm
Tuesday October 6th 2pm- 6.15pm
Tuesdays - 2-6.15 pm
Up to 100% 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
Dr. Detta Melia - Food Safety
Anne Abberton - FIXX Coffee
This course is for publicans who might not ordinarily have considered adding food to the business but now find themselves needing to for various reasons related to the current economic and social conditions.
It is designed for those who are nervous about food and who might rather not do it at all. It is for those who are looking for a simple food operation requiring minimum financial investment while satisfying the customer and safety needs.
Food Options for Publicans.
One size does not fit all.
Choosing right model for your business.
Menu Costing and Pricing
Kitchen Management and Design
Finding the right chef/cook
Serving food that works for your premises, your location, your customers
Setting standards and implementing systems to make those work
Getting the Coffee and Tea bits right
Buying the right equipment
Legal responsibilities in Food Service.
Protecting the drinks trade while introducing food.
This course delivery will be as interactive as possible over the medium of Zoom.
Knowledge and skills to begin the process of adding food to the existing business model
Includes a pre-course pack, all online training, notes, assignments, case studies and two one to one sessions with each participant during the course. A course folder will be built up as the course progresses and will be used in tandem with online sessions. The course will be as interactive as possible given the medium of delivery.
Participants will be required to conduct offline research between sessions.
Participants will be required to sign a confidentially clause to protect all of those taking part. All discussions on the online forum will be strictly confidential and in line with GDPR legislation.
Online material cannot be shared with those who are not attending the course and will be password protected.
Blathnaid Bergin will be available by email between sessions for support and clarification.