Must Read Info
ALLOW TIME TO PASS THROUGH SECURITY.
You may need photo ID. Security includes metal detectors. No food or drinks, please.
Where
SCORE NYC Headquarters26 Federal Plaza
33rd Floor, Conference Room 3305
Enter on Worth Street between Broadway & Lafayette
New York, NY 10278
Driving Directions
How to Launch and Grow Your Restaurant/Bar
Who should attend?
Start-ups as well as those in business who want to be the best restaurateur they can be.
Overview
Many entrepreneurs want to open a restaurant to share their passion for great food and drink. But the restaurant industry is also a business with its own rules for success.
This information-packed workshop will give you the tools you need to open and run a successful restaurant. 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 hospitality business.
At the end of this workshop you will have the knowledge to:
- Determine the best location
- Decide which is for you: starting from scratch/buying an existing location
- Hire and train staff more effectively
- Better understand your financing options
- Navigate permits and licenses
- Negotiate a lease that protects your business
- Better assess your equipment needs
- Create accurate financial projections
After the session, put the training to work. Schedule a free follow-up discussion with a SCORE NYC Mentor to get you started.
Facilitator:
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.
Speakers:
Matthew Redington
Matthew Redington (www.matthewredington.com) is a highly-sought restaurant consultant with his own food consulting organization, www.Gangstir.com, and his restaurant design consultancy, www.mf-red.com. He studied and worked with prominent chefs such as Jean-Georges Vongerichten and Todd English. His hands-on experience includes being Chef de Tournant at Jean-Georges Restaurant and Executive Sous-Chef at the Spice Market restaurant.
Matthew currently consults with restaurants and other food-related organizations on a variety of issues including menus, hiring and restaurant protocols as well as menu and restaurant design. He has a social media presence through his Instagram account, the_mf_red and the Matthew Redington Facebook page. He holds an Associate’s Degree from the New England Culinary Institute.
Paul A. Ficalora
Paul A. Ficalora is a business broker specializing in restaurants and food service businesses, and is associated with Houlihan Business Brokers. Paul is also a commercial realtor with Coldwell Banker Commercial, Scalzo Group as well as a property and casualty insurance broker with Allan M. Block Agency, Inc. Formerly as Executive Vice President of iDine Restaurant Group Paul was actively involved in promoting marketing and financial services to over 3,000 restaurants.
Michael Gray
Michael Gray is founder of Michael Gray Architects, an architecture and design firm located in Chelsea, New York City. Since 1996, his firm, www.michaelgrayarchitects.com has provided architecture and design, project management and sustainability services to his clients. His portfolio ranges from interior design and renovations to newly built spaces, commercial and residential. The firm has designed restaurant spaces in Manhattan, Dublin and South America.
Michael received his Bachelor’s Degree in architecture from University College Dublin. His firm is licensed to practice architecture in New York State. He is a member of the Royal Institute of Architects of Ireland.
Workshop Fees:
Online registration $59; walk-ins $69
There is a $10 discount on all Student and SEAP registrations
(valid ID must be presented at the door; bring SEAP form to workshop).