Find your cullinary voice

Culinary Management & Business

Opening a Fast Casual or Retail Food Business

Stephen Zagor & Tara Berman
Sat-Sun, January 21-22, 9am-1pm
or Sat-Sun, April 1-2, 9am-1pm
$200 • 2 sessions

If you have an idea for the next Chipotle, Shake Shack, or even Dean & DeLuca, this course will help you evaluate and develop your idea into a real business! From concept and niche marketing to controlling costs and making money, food marketing and management experts Stephen Zagor and Tara Berman will teach you exactly how to navigate all the pitfalls of opening your own business, including:

• Developing an overall business plan
• Understanding the self-serve/fast casual model
• Finding a location and understanding the lease
• Designing the business
• Figuring out money and budgeting: Financial benchmarks
• Controlling revenue and inventory
• Finding investors
• Hiring the best and training for service
• Advertising and promotion
• Selling psychology
• Knowing the cycle of service for repeat business.

Click here to register.

How to Start a Successful Bakery or Baked-Goods Business

Alan Someck
Monday, January 23, 6-8:30pm
or Monday, May 8, 6-8:30pm
$100 • 1 session

If you’re thinking about opening a retail bakery, wholesale bakery, or bakery-related business, you need to understand the keys to success. It’s an exciting time to get into the food business, but it’s also a hazardous undertaking (the failure rate of food-related businesses is 80%). This essential workshop will focus on the key strategies you need to understand to give yourself a competitive edge and a roadmap to success. We'll cover:

• Establishing a bakery-related concept that can work in the marketplace
• How to get started
• How to position your bakery/product as unique
• The business plan and its importance to success
• How to determine the right location/target market
• The importance of marketing, packaging, and design
• Understanding sales, expenses and profits, and capital budget
• How to raise the money necessary to start up your business.

Click here to register.

Find Your Culinary Voice (and Career): A Panel with ICE Experts

Rick Smilow
Thursday, March 16, 6:00-9:00pm
or Monday, May 1, 6:30-8:30pm

Finding the right culinary career for your interests, skills, and experience is a thrilling, if perhaps at times nerve-racking, challenge. The options are endless, from traditional cooking and baking jobs in restaurant kitchens to food media to sales and entrepreneurship. As you begin to pursue your passion, which, if any, educational programs should you consider? This evening's session is designed to address these questions in two ways. First, you will receive a copy of ICE's book, "Culinary Careers: How to Get Your Dream Job in Food" (Clarkson Potter), written by ICE President Rick Smilow and coauthor Anne McBride. Second, Smilow will lead a panel discussion that explores these topics, including how ICE's programs can be part of your culinary career development journey. Joining Rick is a panel that includes Maureen Drum Fagin (ICE's Director of Placement/Externships), Steve Zagor (Dean of Culinary Business and Industry Studies), Hillery Wheeler (Associate Director of Admissions), and a guest alumni speaker to speak about their recent successes and the career path that they encountered. Our goal is for you to leave this class with a clear(er) idea of what to do next to find the culinary career that will fulfill you both professionally and personally.

Click here or call 800-522-4610 to register for this course.

TIPS® Responsible Alcohol Service and Certification

Anthony Caporale
Wednesdays, February 8-15, 6:30-9:30pm
$100 • 2 sessions

Receive a TIPS Responsible Alcohol Service Certification at ICE! Along with mixologist and beverage expert Anthony Caporale, you'll maximize establishment, staff, and community benefits using the proven TIPS training program. Here are just some of the benefits you and your establishment can expect to receive:

• Minimize property damage caused by intoxicated patrons.
• Protect your bottom line by reducing penalties for alcohol violations.
• Legal Protection: In third-party liquor liability lawsuits, TIPS provides a "reasonable efforts defense."
• Regulatory Compliance: TIPS training satisfies the requirements in most states that regulate server training.
• Insurance Discounts: Many insurance companies provide discounts to establishments whose employees are TIPS-certified.
• Enhanced Community Standing: TIPS leads the way in framing the debate about responsible alcohol service and clarifying the distinction between drinking and drunkenness.
• Help workers avoid serving alcohol to minors.
• Staff Professionalism: TIPS training enhances the skills of your employees,who in turn offer improved service to your customers.
• Reduce human tragedy resulting from drunkenness and drunk driving.

TIPS® (Training for Intervention ProcedureS) is the global leader in education and training for the responsible service, sale, and consumption of alcohol. Proven effective by third-party studies, TIPS is a skills-based training program that is designed to prevent intoxication, underage drinking, and drunk driving. Wherever alcohol is sold, served, or consumed, TIPS offers concrete benefits for your establishment, staff, and community.

Click here to register.

Home Cooking to Home Business and Beyond: A Strategy Session

Stephen Zagor
Saturday, February 25, 9am-12pm
$100 • 1 session

Have any of the following happened to you? In your mind, you are the next Iron Chef. That family recipe for lasagna gets raves from your foodie friends. Baking is your life. Your kids and work colleagues line up for seconds and thirds. Living gluten-free limits your restaurant experience; if only a place would open nearby. That little home catering business you started on the side is more in demand than ever. If one or more of these situations is fueling the urge to turn a culinary passion, hobby, or avocation into a business, then this three-hour session may a be quick way to turn up the flames. You will cover the following much-needed information to help get you started:

• Define Your Concept: What are you selling and how are you selling it?
• Relate to Your Customers: Who will buy what you sell?
• Check Out the Competition: Learn from others.
• Legal Dos and Don'ts: The regulations, laws, and rules, health department, company structure, dealing with landlords, etc.
• Where to Begin: What steps are needed to get going?
• How to Find Help: What can you do and what help do you need?
• Determine a Budget: What are the profits? How much can you make?
• What Will Life Be Like Afterward? 

This is an invaluable class and a unique opportunity to get the perspective of ICE's Director of Culinary Management, Stephen Zagor—a veteran restaurant consultant, educator, and former entrepreneur who has helped numerous students get into the business of food.

Click here to register.

Business Plans for Food Concepts

Alan Someck
Monday, March 27, 6-8:30pm
$100 • 1 session

This workshop will focus on the basics of an effective business plan for any type of food concept—be it a restaurant, bakery, catering business, packaged food product, or food truck. Anyone serious about starting a food operation needs to have a serious business plan as their road map! They also need key advice on raising the funds necessary to begin the process. A business plan provides an edge to the entrepreneur in this highly competitive marketplace. Culinary startup expert and experienced restaurant manager Alan Someck will cover a comprehensive range of topics, including: 

• Developing a winning food concept 
• Creating a unique selling point 
• The importance of the menu 
• How to choose a location or distribution strategy 
• How to analyze the marketplace 
• Developing an effective marketing plan, including social media 
• The critical financials 
• How to staff a strong management team 

Don't even think about embarking on your culinary startup adventure without first taking this informative, eye-opening class!

Click here to register.

Get more info

Request a free info packet or schedule a personal tour

Speak to an admissions rep:
(888) 354-2433

Find your cullinary voice