Whether thinking about running a restaurant or deciding how to improve margins on a restaurant you currently own/manage, this workshop presents the details about the beginning of the operation, clarity of concept, and avoiding the pitfalls of failure. It gives unlimited time for Questions and Answers, so come to listen, learn, and participate in restaurateurs’ business analytics and decisions. In this presentation, you will learn:
- Positioning your restaurant: what do you want to do and why?
- The financials of starting a restaurant
- The physical planning of a restaurant
- Permits and licenses
- Operating a successful restaurant
Meet the Speakers:
Mark Moeller is President of The Recipe of Success, a restaurant and food service consulting company based in Shelton. He has owned two restaurants, one in Manhattan – a French creperie - and a bistro in New Jersey. He is responsive to the needs of restaurant owners by developing systems to enhance value, sustain profitability, and increase the bottom line. A graduate of Johnson & Wales University in Providence, Rhode Island, Mark’s expertise includes startup operations, turnarounds, restaurant concept design, and cost control.
Ken Roffe is a senior level executive with broad management, interim management, and consulting experience. Known for strategy development and tactical business plan execution, Ken has worked in over 25 industries including restaurant management roles with Bob Evans Restaurants, Ponderosa Steakhouses, and The Ground Round. He has managed his own business development consulting company for 25 years, started three businesses, and volunteered as a SCORE Mentor for the past six years.
Steven L. Semaya is a seasoned executive with over 20 years of experience driving double-digit growth and cost reduction in multiple industries through strategy development, hands-on operations, and business development. He is an entrepreneur with major hospitality experience and is well known for developing restaurant concepts, business plans, and design for Strada 18 in Norwalk and Boulevard 18 in New Canaan - including securing $650,000 in financing, then the first ever loan to a restaurant by a major bank.
FocusOn: Food will engage patrons of all ages as we leverage Library resources to explore our relationship with, and the future of food - from a historical, environmental, technological and very personal perspective.
FocusOn: Food is made possible through the support of the Greenwich Library Board of Trustees and contributions by generous donors.