Find your cullinary voice

How to Open A Specialty Food Shop - 3/4

March 04, 2014 9:00 AM - 1:00 PM
Institute of Culinary Education

If you have an idea for a specialty food store, this course will help you to evaluate and develop your idea into a real business. From concept and niche marketing to controlling costs and making money, you will learn to navigate the pitfalls of opening a business. • Developing an overall business plan • Adding a café, catering or party planning to an existing business • Finding a location and understanding the lease • Designing the business • Figuring out the money aspect---financial benchmarks • Controlling revenue and inventory • Looking for investors • Hiring the best and training for service • Advertising and promotion • Selling psychology • Knowing the cycle of service for repeat business Stephen Zagor is director of ICE’s Culinary Management program and a founder and managing director of Hospitality & Culinary Resources, a New York City-based consulting firm. Previously, he developed and owned a multi-concept restaurant/retail group; was the general manager of a $10 million New York City restaurant; and owned and operated an award-winning limited service restaurant and marketplace. For 10 years, Zagor, who holds a master’s degree from the Cornell School of Hotel Administration, was manager of hospitality consulting services for the hospitality group of Laventhol & Horwath, and later for Coopers & Lybrand. Tara Berman is the founder and managing partner of TaraPaige Group. Four years after earning her CPA she attended ICE and after graduation started her tenure at the Thomas Keller Group. Paige is an expert on conceptual development, marketing analysis, financial planning, brand positioning and strategic operations.

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