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Hospitality & Tourism
Restaurant Start-Up and Operations
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1 Section
27 Lessons
30 hours
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Unit 2 — Restaurant Start-Up and Operations
27
1.1
Setting Up Shop on Legal Grounds
20 mins
1.2
Figuring Out How Much to Charge
20 mins
1.3
Thinking outside the Box: The Exterior
20 mins
1.4
Considering Your Water Supply: Why Water Quality Matters
20 mins
1.5
Keeping Your Bar Clean
20 mins
1.6
Finding the Right People: Placing Ads and Sifting through Résumés
20 mins
1.7
Finding and Working with Purveyors
20 mins
1.8
Creating a Communications Hub
20 mins
1.9
Building Public Relations
20 mins
1.10
Making Staff Schedules
20 mins
1.11
Keeping the Restaurant Clean
20 mins
1.12
Meeting and Exceeding Expectations
20 mins
1.13
Evaluating Operations
20 mins
1.14
I’ll Have a Place to Hang Out
20 mins
1.15
Priceless
20 mins
1.16
Creating Your Concept
20 mins
1.17
Identifying and Analyzing Potential Customers
20 mins
1.18
The Bottom Line: Focusing on Financials
20 mins
1.19
Working with Investors
20 mins
1.20
Factoring In Cost Considerations
20 mins
1.21
Knowing Your Local Laws
20 mins
1.22
Deciding When to Change Your Menu
20 mins
1.23
Laying Out the Interior
20 mins
1.24
Adapting an Existing Kitchen
20 mins
1.25
Drawing Drinking Crowds
20 mins
1.26
Interviewing the Candidates
20 mins
1.27
Building an Efficient Inventory System
20 mins
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