Where
SCORE NEW YORK CITY26 Federal Plaza
6th Floor Conference Center
(on Broadway between Duane & Worth Streets)
New York, NY 10278
Driving Directions
STARTING AND OPERATING A RESTAURANT
There is More to A Successful Restaurant Than Just Great Food!
Join us for this information-packed workshop specifically designed to give you the essential knowledge you need to open and run a successful restaurant.
Overview
Our roster of top restaurant owners and operators, consultants, suppliers and financial experts will guide you through the necessary steps to profits and growth in the restaurant business.
These experienced industry experts will lead you in the following areas:- What goes into determining the best location
- Advantages of starting from scratch or buying an existing location
- How to focus on customers and their needs
- How to hire and train staff
- Best ways to get financing
- What are the required permits and licenses
- How to negotiate a real estate lease that protects your business
- What equipment do you need
- How to create and determine if your financial projections are accurate
Instructors:
Elliot Merberg
President ENE Consulting Services, Inc.
Served as President/CEO of large food service distribution business serving restaurants and institutions; senior VP of large company providing financial and marketing services to restaurants nationwide. Assistant professor, Cornell U. School of Hotel Administration.
Elliott is a graduate of NYU and is a SCORE NYC mentor.
William Belida
CEO of 212 Restaurant Consultants
In 2008 while sitting at his kitchen table, formed Restaurant 212. Today, they have partners in L.A, Boston, South Beach and Philadelphia. Overseas they are establishing themselves in Milan, London, Hong Kong, Shanghai and Dubai. 212 Restaurant Consultants is more than just a restaurant consulting firm. In what can only be described as a modern day 'Salon" they team with designers, artists, market makers, fashion icons and entertainment professionals along with restaurant experts and tradesmen to create and brand for clients ideas and experiences they never knew could be done in the food business.
Belida leads workshops on restaurant operations for the NYC Business Solutions Department and works with the local SBA office with their restaurant seminars. He is finishing the writing of a book; a "How To" about restaurant openings. William served in the US Navy in intelligence and while at the Pentagon studied Soviet Affairs at Georgetown University.
Russell Dash
Pioneer Capital Group
Pioneer Capital Group provides financing solutions to small and mid-size business. PCG specializes in business finance and capitalization services, providing a diverse offering of business funding programs.
Mr. Dash has over 20 years of experience providing financing solutions to the restaurant industry. During his career, Mr. Dash has personally worked with hundreds of restaurant operators. In addition, he has managed a team of Sales Consultants that provided financing to thousands of restaurants throughout the US and Canada.
Adam Frank
Tacos Cochinita 
Adam Frank is a California native who has been in New York since 2001. After 10 years in the art world he opened Tacos Cochinita in Clinton Hill, Brooklyn in 2011. In May of 2014 he is opening Cochinita Dos in Chinatown. Adam will discuss the trials and tribulations of opening restaurants. Two months after his first restaurant opened, the apartment upstairs caught fire and shuttered the new restaurant for four months. He reopened and is now opening his second location. He will tell his story and what he has learned from his mistakes and successes.
Adam Riess
ProCIBO
Adam Riess runs ProCIBO, a restaurant consulting practice that he launched in January 2010. ProCIBO specializes in business and strategic planning, profit maximization, openings and ownership representation for the hospitality industry. Current clients include Union Square Hospitality Group (Marta at King & Grove Hotel), New York Restoration Project (New Leaf Restaurant & Bar), and The Church of the Heavenly Rest (The Heavenly Rest Stop) & Little Joe’s in Katonah, NY and Alder, where Adam is also a partner with Wylie Dufresne.
Adam worked for Danny Meyer’s Union Square Hospitality Group for six years in several management positions responsible for business development, management of restaurant openings, project management and financial control.
Adam has a Master’s Degree from the School of Hotel Administration at Cornell University and a Bachelor’s Degree from the University of Pennsylvania.
His teaching experience includes restaurant management and restaurant financial courses taught at The International Culinary Center (ongoing), New York University, and the Institute of Culinary Education.
Special Instructions:
Enter 26 Federal Plaza through the Duane Street entrance.
You must have a photo ID. Allow 15 minutes to clear security.
Workshop Fees:
Online registration $99; walk-ins $129.
There is a $10 discount on all Student and SEAP registrations
(valid ID must be presented at the door).
There is a lunch break, but lunch will not be provided.
You may bring your lunch (no knives, please), or you can purchase your lunch at the SCORE cafeteria.