The Business of Pub Food – 6 days

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.

Course Content: Full analysis of current business model to include the following;

  • Food Business Model – Best Fit?
  • Food quality.
  • Menu Planning, Menu Analysis- Menu Engineering.
  • Food Costing & Pricing.
  • Kitchen Operations Analysis: Kitchen Operating Systems.
  • Buying Practices.
  • Waste Management across the business.
  • Staff management and Roster Control.
  • Front of House Operations Management and Service Skills.
  • Cash management and control.
  • Stock control and management.
  • Practical Solutions to challenges being faced to improve the business operations from kitchen through to Front of House.

**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 €1150.00 per person less 20% Skillnet funding if eligible which leaves the cost at €920.00 payable directly to NOTS. (Tea, Coffee Breaks, Light Lunch. All Course materials. included)

Dates: This 6 day course will run over 9 weeks on the following dates:

  • May 30th,
  • June 5th,
  • June 19th,
  • July 3rd,
  • July 17th.

** Please note these dates are subject to change. You will be notified from the trainer Blathnaid Bergin.

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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