The Business of Opening a Café

The Business of Opening a café is an essential course for anyone looking to start up their own cafe, teashop or small restaurant.

This course runs for 15 days over 13 weeks in Co.Laois.

Over the course you will be equipped with the knowledge to start your own business. The course content includes Menu Planning, Location Feasibility, Kitchen and Stock Management, Sourcing Suppliers and Staff, Legal Obligations and Financial Planning to name a few.

This course also includes a Basic Food Hygiene Certificate to help get you into your commercial kitchen as quickly as possible.


  • September 12th, 13th, 27th
  • October 3rd,4th, 17th, 18th, 25th, 31st


  • November 7th, 8th, 14th,
  • December 5th, 6th, 13th
  • There may be one Saturday on this course, advance notice will be given.

Times: 9.00am – 5.00pm.

Course Cost- Full Price €3500.00 per person less 20% Skillnet funding if eligible which leaves the cost at €2800.00 payable directly to NOTS. To check eligibility or to book a place please contact N.O.T.S (National Organic Training Skillnets) on 071 964 0688 or email


  • Blathnaid Bergin – The Restaurant Advisor
  • Alan Haugh – Employment Law
  • Deirdre Coleman – Design Expert
  • Dr.Detta Melia- Guest lecturer
  • Food Hygiene, Finance, Kitchen Design, Coffee, Tea and other experts.

(Price includes all course materials, light lunch, tea and coffee breaks and site visits)

Course Content:

Menu Planning – Learn to both cost the menu to ensure a profit and choose a menu suitable for the skills of your staff and kitchen

Location, Location, Location – practical guidelines to finding and assessing potential business premises

Securing your business premises – understanding leases and negotiation tactics for properties

Legal Obligations – understanding the relevant legislation a number of areas within a cafe environment

Food Quality – setting and keeping the highest standards

Suppliers – sourcing and maintaining quality of product

Finance – Managing cash flow including setting up a simple accounting system to prevent your exposure to theft or fraud

Kitchen Design – ensuring an efficient workflow for all staff members

Front of House Management – Implementing and maintaining service standards through proven processes

Equipment Procurement – sourcing and buying the right equipment

Interior Design – tips to help save costs but not compromise on cafe vision

Coffee – choosing the right supplier, machine and taste, making good coffee and serving good coffee

Tea – sourcing, making and serving to optimize profits on this staple

Cash register systems – choosing the best for your needs within your budget

Marketing and Digital Marketing

Service Excellence – how to achieve and maintain the highest levels of customer care through all aspects of your business

Food Hygiene Certificate – complete the Basic Food Hygiene Certificate (National Hygiene Partnership)

Staff Management – job descriptions, employee handbook, staff welfare, staff relaxation space

Cardinal Rules of Service Skills

Work Life Balance – how to make sure you enjoy your new business

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