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July 31, 2009, Newsletter Issue #164: Managing Your Restaurant, Inside and Out
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Tip of the Week
If you’re taking cooking classes in New York City with the main goal of eventually managing your own restaurant, you’re going to need to learn some business skills. Luckily, you’ve got that option if you’re taking courses at the French Culinary Institute.
There’s a lot to do when it comes to managing your own restaurant. As management, you’ll need to know labor laws, finance, marketing, and human resources. If you’re interest is in managing your own restaurant, chances are you’ve seen some successful establishments that you’d like to mimic. Take a step back and evaluate what makes those restaurants work. What do they do that stands out from the others? In places like New York City, competition can be fierce, so you’ll need a business plan that is truly unique. More than that, you’ll need a strong sense of the economy, who your client base will be, an understanding of new trends in the culinary industry, and realistic expectations for your first couple of years in the business.
Even if you’re goal is to run the restaurant, not cook for the restaurant, it’s still important to take cooking classes. The main reason restaurants succeed is the food. If the food is sublime, people will come back. As a restaurant manager, you’ll have a vested interest in making that business a success. In order to efficiently manage your chef staff, you’ll really need to know what’s going on in the kitchen.
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Exclusive Sponsor
The French Culinary Institute, in the heart of New York City’s hottest culinary scene, can prepare you for a satisfying, successful career in the culinary field the shortest possible time—and take you as far as you want to go—with renowned culinary arts, pastry arts, bread baking, Italian, and continuing education courses. Our world-class faculty and facilities, along with a Total Immersion curriculum are unrivaled anywhere. And, if you want to feel like a star in your home kitchen, there’s isn’t a more exciting place to learn to express your inner chef than our amateur courses. So, get ready to go farther and faster than you ever imagined—at The FCI. Find out more and get a free information packet at http://www.frenchculinary.com/
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