Published 1/2023MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 604.54 MB | Duration: 0h 43m

By MasterChef Judge

What you'll learn

7 Year Forecast

OPEX: Operational Expenditure

CAPEX: Capital Expenditure

Payroll

Daily Revenue Drivers

Property Cost

Total Project Cost Analysys

Food and Beverage Cost

Competitor Analysis

Planning the Opening Using the Provided Planner

Write a Comprehensive Feasibility Study

Requirements

No Previous Experience Required

Description

9 restaurants out of 10 fail within their 1st year!The main aim of this course is to ensure you are NOT one of them! After working my way up the past 25 years, from the very bottom and seeing all aspects of the restaurant operation as well as owning my own restaurant brands in 2 countries, I have identified the areas where most people drop the ball. The magic word is ''Detail''. I am sure you have heard of those naive entrepreneurs with zero experience in this industry who say ''hey, I would love to own my own little restaurant. How hard can it be? It's just cooking and serving''. Well, some of these naive ones have lost their life savings, lost their marriages and have become depressed as a result of rushing into it. This course is designed for those that need to get it done and those that don't need to hear of how restaurants were invented hundreds of years ago. It get's straight to the point, it is easy to understand, and gives you templates that you can keep and use with your team and also to raise investment. I have been where you are today and I understand how busy you are and how keen you are to get started.You will learn the very first steps that you HAVE to take before spending a dime on Branding, Design, Consultants, etc.Do it right and you will be part of the 10% that SUCCEED! So take your and don't rush. I promise I will get straight to the point. Enjoy!

Overview

Section 1: Introduction

Lecture 1 Introduction

Section 2: Feasibility Study

Lecture 2 Feasibility Study

Section 3: Business Plan & Budgeting

Lecture 3 Budgeting & Forecasting

Section 4: Critical Path

Lecture 4 Critical Path

Section 5: Competitors Analysis

Lecture 5 Competitor Analysis

Restaurant operators, restaurant managers, restaurant owners, customers, employees, chefs, restaurant associations, hospitality industry, restaurant policy makers, CEO, directors, self employed, multinational companies, business students, caterers, suppliers and partners

HomePage: