The Business of Pub Food – Food Operators

NOTS in conjunction with “The Business of Food” wish to offer the members of the Vintners federation the opportunity to avail of this excellent training at the reduced rates.

This course is suitable for members who are already serving food & who wish to scale up, improve the operational efficiencies and viability of the business. This course is ideal for publicans who would like to step out of the business to analyse, plan, discuss and develop their business. This course will save money, time and energy in the business. Practical solutions to everyday problems are a feature of the course. Meet like minded business people who have journeyed the same road.

This course will help you to analyse your current food operation with a forensic eye. Set up systems across Kitchen Operations, Front of House Operations, Service Skills and learn how to serve best quality consistently while improving bottom line profits.

**It is essential that if a company wishes to avail of the reduced rate that they secure their place in advance, as places are not guaranteed and funding is limited.

Cost: Full Price €1550.00 per person less 25% Skillnet funding if eligible which leaves the cost at €1162.50 payable directly to NOTS. (Tea, Coffee Breaks, Light Lunch. All Course materials. included)

Dates: This 7 day course will run over 9 weeks on the following dates: (There will be one full day of fantastic pub food demonstrations with Rory O’ Connell of Ballymaloe Cookery School)

  • March 27th,
  • April 25th,
  • May 1st,
  • May 8th,
  • May 21st,
  • May 21st,
  • May 22nd.

Course Times: 09.00am -17.00pm.

Venue: TBC – Location will be chosen By Blathnaid Bergin for convenience to course participants.

 

Learning Outcomes

  • How to set up systems to manage and control the kitchen and front of house operations in your business.
  • How to write effective and cost saving rosters.
  • How to root out every hidden cost in your business.
  • How to analyse your menu so that it is working smartly and is financially benefitting you business.
  • How to train staff in service skills which saves time and money.
  • How to cost and price the menu and much more which will save your business time and money.
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