This seminar is designed to lead you through the many challenges of opening a restaurant. Opening a restaurant involves a lot of work, a lot of knowledge and a little luck. We will focus on the work and knowledge required to make your venture successful. You will need to provide your own luck.

Phil Mott will be taking you through the essential steps needed to increase your chances of success. Phil is a long-time restaurateur, consultant, and teacher to the industry. He was the proprietor of the iconic Chicago Five-Diamond French restaurant Le Francais and helped create the Michelin starred restaurant North Pond, noted for bringing local, organic, farm-to-table fine dining to the Chicago dining scene for the last twenty-three years. In addition to many other restaurant projects Phil has done consulting to the industry for many years.

"I have given this talk several times. I do so as a warning to those who want to open a restaurant. For some reason, many people seem to think that opening a restaurant is easy. It is not. It is a tough business, a very rewarding business, but a tough business. If you want to succeed you need to be prepared. You need to do the work before you open to make sure that you will succeed after you open. I cannot guarantee success, but I can help even the odds for you.

I have reviewed a few thousand business plans over the years. I can spot the plan that shows the necessary work and process to increase the odds of success. Many people submit plans to me where the main argument for success is that it is their idea. Creativity and original thinking are important, but so is creating the strong foundation to build upon. I will show you what you will need to do to create a strong business plan."

YOUR PRESENTER: PHIL MOTT

Phil was an Assistant Professor at the Kendall College School of Hospitality Management for eleven years teaching Food and Beverage Management courses. He created a Beverage Management concentration at the school that included professional certification for wine, beer, and spirits. He has also taught seminars for the Siebel Institute, the world’s oldest brewing school.

Phil has held seminars on the restaurant business in Ecuador, Nicaragua, and France. He is currently teaching a class for a University in Lyon, France and overseeing graduate student theses at the school. He has sat on industry panels and moderated panels for industry conventions and events as well. He has also written articles for trade magazines and often been a source for industry media.

Phil holds a master’s degree in finance from the University of Chicago Graduate School of Business.

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REGISTER HERE:

https://businessinthornton.com/event/workshop-restaurant-operations/