Growing your Business
24 Online Hours - -Next Course: October 26th, 2022.
24 Online Hours - -Next Course: October 26th, 2022.

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 - 24 online hours : Six x 4 hour workshops via the medium of Zoom is in a supportive environment of like minded people. It will give you that opportunity to slice, dice, dissect, deconstruct the business item by item and reconstruct to a masterpiece of efficiency and enjoyment.
Ann Buckley, owner of Tyrellspass Castle:
'I liked that course was adapted to our individual & group requirements. It was a relaxed learning environment. It was good to be allowed time to discuss topics & share our experiences, some of which were not course specific. 8. How would you describe the course to someone who is thinking of doing it?
It’s a good way of taking stock of your business, allows you to acknowledge the things you are doing right and ways to make improvements. It gives you the tools to analyse your business from inside, out.I feel less overwhelmed regarding the changes I would like to make in my businesses. The kitchen management section has armed me with the knowledge I need to streamline my business and make it more productive & efficient.
It helped me to establish clear goals for my business. I really enjoyed the online learning. I had wanted to take the course for a number of years but having to physically attend meant I would’ve ended up missing sessions. It was great to be on a course with people all over the country without having to travel. I think the size of the group was perfect, if the group was bigger, it may have made group discussions difficult.'

Course Information
  • Duration:
  • 6 x 4 hour workshops. 9.30am -1.30pm. 24 online hours over two months. This allows time between sessions to work on the business.
    Please Note: As workshops are interactive and involve discussion, breakout room activities and debate; cameras must be on at all times during the online workshop. It will not be possible to attend without a working camera.

  • Date(s):
  • Six x 4 hour workshops- 9.30- 1.30pm
    October 26th,
    November 2nd, 16th, 23rd, 30th,
    December 7th
    Group size limited to 10 participants.

  • Schedule:
  • Morning workshop from 9.30am to 1.30pm online via the medium of Zoom

  • Cost:
  • €850.00

    There may be up to 35% funding available for this course through the National Organic Training skillnet for eligible Irish businesses and individuals. Please contact NOTS at 0719640688;

  • Facilitator:
  • Blathnaid Bergin

  • Venue:
  • online through the medium of Zoom

Who should do this course?

Whether you have been in the Food Service Business for 6 months, 6 years or 16 years, it is always a good time to take time out and look to the future while learning from the past.

What will I know when I finish the course?

How to make immediate changes in your business which will save money and increase turnover. How to get to the root causes of challenges in the business. How to be as efficient in business as possible. How to identify bottlenecks in the business and remove same. How to find the root cause of business challenges and have a plan for implementing practical solutions.
An analysis of the business from the back door to front
Kitchen Operations Management
Waste Management
Front of House Operations Management
Menu Planning
Menu Engineering
Menu Design
Maximising Cash Contributions
Monthly Financials
Utilities Management
What is Working - What is Not
Covid Impacts - Temporary and Permanent Changes and how to take advantage of same.

What will I have when I am finished the course?

A 'to do' list of practical steps by which to improve business operations and grow the business.

What is included in the price?

All course materials which will be sent prior to the course in hard copy.