How to Start a Restaurant

aka: Making Money Feeding People in the Restaurant Industry A two-part workshop to create---or fine tune--- your business plans for a successful operation. This workshop is for a start-up: whether it’s a food truck, catering company, farmer’s market stall, bakery, fast casual, or fine dining restaurant. We will work together on your business model to include the basics on branding, writing a marketing plan, feasibility of success, and establishing a financial foundation for success and growth.

Part 1: Creating a Solid Financial Foundation for Growth Led by SBDC advisers, Natalie Bronson and Leslie Hildula. We'll cover planning your start-up costs, tracking expenses and planning for the profits that will grow your business.

Part 2: Recipe for Success Led by Leslie Hildula, we'll look at the strategy and tools for attracting and keeping customers in a competitive environment.