The Business of Opening a Cafe (Autumn 2019)

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

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.


AUTUMN 2019;
– October –  7th, 8th, 14th, 21st, 22nd, 29th,30th,
– November – 18th, 19th, 25th, 26th
– December – 2nd, 3rd, 9th, 10th

Duration: 15 days over 13 weeks

Times: 9.00am – 5.00pm.

Course Cost- Full Price €3,800 per person less 20% Skillnet funding (if eligible) which leaves the cost at €3,040 payable directly to NOTS.

Venue: Abbeyleix Manor Hotel, Abbeyleix, Co. Laois


  • 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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