Improve your pub business operations, and gain valuable insight into how to grow your business with Blathnaid Bergin of The Business of Food.

Introduction

A one-day workshop to address the following

1. Fears regarding the addition of food to your current pub offering.
2. Whether or not food is right for your business.
3. What you know about drink that you do not know about food.
4. The many food options open to publicans.
5. Case studies of successful pub food operators.
6. Insurance implications for third party operators and collaborations.
7. Getting started.
8. Planning a menu – an introduction.
9. Dealing with chefs/ cooks.
10. Designing and setting up a kitchen- an introduction.
11. The pitfalls.
12. How to get started.
13. The supports available.

‘It pays for itself multiple times over, due to the knowledge gained from the course’ Francis Galvin, Proprietor, Gally’s Bar & Restaurant, Tralee, Co. Kerry.

Who Should Do This Course?

This course is for publicans who might not ordinarily have considered adding food to the business but now find themselves needing to consider same for various reasons related to the current economic and social conditions.

It is designed for those who are nervous about food and who might rather not do it at all. It is for those who are looking for a way to start a food operation while being informed of the pitfalls and advantages along the way.

Course Information:

• Date: Monday March 24th, 2025
• Time: 9.00am to 5.00pm
• Venue: Preston House, Abbeyleix, Co Laois
• Trainer: Blathnaid Bergin (The Business of Food)
• Cost: €285 when you sign up through NOTS. This is a massive reduction on the full course price and includes refreshments & a light homemade lunch. VFI Members receive an additional discount.

Why Should I do This Course?

1. Whether or not food is the right way to go for your business.
2. Implications for your business if you do add food.
3. The kind of food operation that will work for your business.
4. How a kitchen works.
5. The importance of Menu Planning.
6. Designing a kitchen based on the menu.
7. Keeping it simple and keeping costs down.
8. Service model- front of house operations.
9. How to find suppliers.
10. How to get started.