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Selecting, training and retaining your new restaurant’s staff has never been more difficult. COVID 19 has presented a marketplace that offers less availability and higher hourly wages. During this session find out what you can do to overcome these obstacles.
Chris Tripoli, FCSI, Hospitality Specialist
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Part 1 - Opening a Restaurant After COVID
This webinar is part of a 4-part series. Click on the titles for more information and to register for the other three parts.
Have you dreamed of opening your own restaurant but aren’t sure how to make it happen? COVID 19 has presented some opportunities but has also created new obstacles to overcome. Join us as our experienced industry expert presents a complete overview of the opening process that will take you from Idea to Opening Day!
Part 2 - Create The Right Menu For Your Start Up Restaurant
July 20 | 9:30 am-10:30 am
Menus are the heartbeat of any restaurant. They tell your story, drive your revenue and direct your operation. So why are they so hard to get right? COVID 19 has created additional issues to overcome with increased item costs, product shortages and changing guest preferences. Join us as we discuss today’s menu development process for startup concepts.
Part 4 - Marketing And Promotion For Your Restaurants Opening
August 10 | 9:30 am-10:30 am
How do you know if you should open your new restaurant with a Grand Opening or plan a staggered Soft Opening? COVID 19 has impacted the way today’s guest communicates with their favorite restaurants. This presentation provides updated industry trends for marketing and promotion along with examples of recent restaurant openings that hit their target!