NOTS are delighted to continue our partnership with Blathnaid Bergin and the Business of Food to provide funding again in 2025 for an in-person version of the prestigious “Business of Food” course.

Taking place in Abbeyleix, Co Laois, the course will run every Tuesday from 9.00am – 5.00pm from February 25th through May 29th.

NOTS support means a saving of more than €1,000 in total for eligible course participants who come through us at NOTS.

Who should do this course?
Anyone who is thinking of opening a cafe, restaurant, pub with food, coffee shop or any iteration of above. Also, for anyone already in business that would like to improve your bottom line profits and increase the efficiency of your operations, take time out to analyse every facet of it and make practical improvements.

What is the cost and what do I get for the fee?
Participants who are eligible and sign up through NOTS pay €3,075 for the course. This is a reduction on the full course price of €4,100. Full course dates:

• Day 1 – February 25th
• Day 2 – March 4th
• Day 3- March 11th
• Day 4 – March 25th
• Day 5 – March 26th
• Day 6 – April 7th
• Day 7 – April 16th
• Day 8 – April 29th
• Day 9 – May 6th
• Day 10 – May 7th
• Day 11- May 20th
• Day 12- May 29th

Includes a pre-course pack, all online training, notes, assignments, case studies, and one-to-one sessions with Blathnaid for each participant during the course.

Course Facilitators:
– Blathnaid Bergin – Owner The Business of Food
– Anne Abberton – FIXX Coffee
– Interior Design – Gwen Kenny – Divine Design
– Marc Thornton – Marketing – DTA Marketing
– John Carolan – Accounting & Finance – Solve Accounting
– Dr. Detta Melia – Food Safety

Bergin – Owner The Business of Food:
Anne Abberton –FIXX Coffee
Interior Design – Gwen Kenny – –Divine Design
Marc Thornton – Marketing – DTA Marketing
John Carolan – Accounting & Finance – Solve Accounting
Dr. Detta Melia – Food Safety-Dr. Detta Melia

Course Modules / Learning Topics:

• Concept development, Marketing- Customer Segmentation, Legal Obligations in Food Service, A systems approach across the business, Setting standards and systems to support same, Menu Planning, Menu Costing and Pricing, Menu Engineering, Menu Design, Food Quality Control Systems, Managing overhead costs, Minimising Utilities costs, Recognising and eliminating Hidden Costs, Waste Management across the business, and many more.

For any queries about the course, please email us at info@nots.ie