Pepper being burned at ICE

ICE and American Express Launch Restaurant Success Series

When it comes to building a successful restaurant or food business, who better to turn to than the expert consultants and Culinary Management instructors at ICE? In this four-part video series, created in collaboration with American Express, we invite aspiring and current restaurant owners to explore the world of restaurant management with tips, advice and insider information that can help ensure your success. From breaking down menu costs to learning the secrets of preventing bar or retail theft, get a leg up in this highly competitive industry. Offering their expertise are instructors from ICE’s School of Culinary Management: Dean of Culinary Business and Management, Steve Zagor; instructors Vin McCann and Brian Buckley; Director of Beverage Studies, Anthony Caporale; and public relations consultant, Cindi Avila.


Recipe for Restaurant Profits

Cutting corners may initially seem easy and fast, but could you end up losing money in the long run? Discover the number one thing you need to know to make money in the restaurant business.

Restaurant Success: How to Sizzle and Not Fizzle

Does your restaurant have what it takes to thrive, or will it be just a flash in the pan? Learn how proper employee training and learning to interpret customer feedback can help build a stable, profitable business.

Preventing Bar and Retail Theft

Do you trust your staff? Do they trust you? Could security cameras do more harm than good? Master the secrets to preventing beverage, food and retail theft in your restaurant.

Building Your Marketing Plan: Public Relations, Social Media, and Advertising

Afraid your food business is getting lost in the mix? Discover your “niche”, learn to build buzz, and boost brand recognition with these PR, marketing and media tips from ICE. 

Have an idea for a food business, but not sure how to get started? Learn how ICE's Culinary Management and Professional Development programs can help turn your dream of opening a restaurant into a reality.

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