The Ultimate Food and Restaurant Business Course from Udemy

The Ultimate Food & Restaurant Business Course is aimed at those new to the hospitality business as well as those already operating restaurants, café & food stalls as well as sector investors. The course covers all the key building blocks for launching and running a successful restaurant business. The course will help you identify gaps in your knowledge and significantly improve your chance of success. Critically for you the course has been built by people who know the restaurant business backwards and have been there, done it and got the t shirt.

The 12 video modules cover areas such as your Big Idea & Story, Marketing, Finance, Site Selection, Recruitment & Retention and IT. The course is accompanied by 69 pages of further advice in the form of downloadable resources which together build into a valuable workbook for you to keep and reference.

Well known successful UK hospitality professionals including Will Beckett of Hawksmoor, Sophie Bathgate of Sophie’s Steakhouse, John Wood from Kitchen Cut & Megan Burroughs from Bourne & Hollingsworth Buildings have kindly donated their wisdom and advice in short inspirational informative videos. Each section closes with the latest advice from Sam Harrison who opened his third restaurant Sam’s Riverside in Hammersmith, London in November 2019. Over £30,000 has been invested in the Course so far and when students complete at least 20% of the Course we provide access to even more video advice, some covering Sam's experience with COVID and lockdown.

What's inside

Learning objectives

1. the critical importance of cash flow, calculating break even and the 30/30/30 model.
2. why you need a clear concept and usp.
3. why accurate costs & gp’s for all your dishes are essential.
4. how pos, reservations systems and other software can make you more money & provide invaluable data.
5. optimal menu design, menu engineering and gp’s both in theory and practice.
6. what to consider in choosing a location, what’s in a lease, and preparing a landlord pack.
7. the customer and service journey and why it is important to map these.

8. the importance of branding & marketing together with social media & websites.
9. why the mantra “tax is not yours” is essential.
10. start-up costs and overheads including a comprehensive list.
11. sources of funding and their pro’s and con’s.
12. how to put together a business plan, financials and plan an elevator pitch for investors.
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1. the critical importance of cash flow, calculating break even and the 30/30/30 model.
2. why you need a clear concept and usp.
3. why accurate costs & gp’s for all your dishes are essential.
4. how pos, reservations systems and other software can make you more money & provide invaluable data.
5. optimal menu design, menu engineering and gp’s both in theory and practice.
6. what to consider in choosing a location, what’s in a lease, and preparing a landlord pack.
7. the customer and service journey and why it is important to map these.
8. the importance of branding & marketing together with social media & websites.
9. why the mantra “tax is not yours” is essential.
10. start-up costs and overheads including a comprehensive list.
11. sources of funding and their pro’s and con’s.
12. how to put together a business plan, financials and plan an elevator pitch for investors.
Show more
Show less

Syllabus

Introduction

Welcome & Course Objectives

Course Menu

The Challenge

Traffic lights

Read about what's good

what should give you pause

and possible dealbreakers

Covers key building blocks for launching and running a restaurant, which is helpful for those new to the hospitality business

Includes downloadable resources that build into a valuable workbook, which can be referenced throughout the business's development

Features advice from successful UK hospitality professionals, offering real-world insights and inspiration for learners

Explores the importance of POS, reservation systems, and other software, which can help increase revenue and provide valuable data

Examines optimal menu design and menu engineering, which are essential for maximizing profitability in the food service industry

Requires learners to understand the 30/30/30 model, which may require additional research for those unfamiliar with financial modeling

Reviews summary

Guide to starting food business

According to learners, this course offers a practical, comprehensive guide for individuals looking to start or improve a food or restaurant business. Students highlight the course's real-world applicability, providing essential knowledge across various business functions like finance, marketing, and operations. Many found the inclusion of interviews with successful industry professionals to be a significant positive aspect, offering valuable insights and inspiration. The downloadable resources are frequently mentioned as being helpful and useful tools for planning. While some foundational elements are covered, reviewers largely agree it provides a solid framework, though success ultimately depends on applying the principles.

Covers a wide range of essential business topics.

"From finance and break-even points to marketing and recruitment, the course covers all the bases for a new business."

"I appreciate the breadth of topics included, giving a holistic view of running a restaurant."

"The syllabus touches on critical areas like site selection, menu engineering, and technology which are often overlooked."

"It provides a solid overview across various departments within a food service operation."

Workbook and guides are useful tools for planning.

"The accompanying downloadable workbook is a great resource, helping to organize thoughts and plan the business."

"I found the checklists and financial templates provided in the resources extremely useful for practical application."

"The 69 pages of further advice are a valuable addition and serve as a good reference point after finishing the videos."

"The resources helped solidify the concepts taught in the video modules and are tools I will use moving forward."

Interviews with pros offer valuable real-world tips.

"The interviews with established restaurateurs were incredibly inspiring and provided practical tips from those who've done it."

"Getting advice from successful operators like Will Beckett added significant credibility and value to the modules."

"Hearing directly from experienced professionals was a major highlight and offered perspectives not found in textbooks."

"The bonus videos with Sam Harrison on navigating challenges like COVID were particularly relevant."

Provides core business knowledge for the industry.

"This course provided me with a fantastic overview of the key elements needed to start and run a successful food business."

"It lays out a clear, actionable path covering finance, marketing, and operations, which is crucial for beginners."

"I learned practical aspects of business planning, financials, and site selection that I could apply immediately."

"The course gives you the building blocks you need to understand the complexities of the restaurant world."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in The Ultimate Food and Restaurant Business Course with these activities:

Review Basic Accounting Principles

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Solidify your understanding of basic accounting principles to better grasp the finance modules, especially profit and loss statements, cash flow, and break-even analysis.

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Review key accounting terms and definitions.
Practice creating basic financial statements.
Work through sample accounting problems.

Follow Online Tutorials on Restaurant POS Systems

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Explore online tutorials and demos of different restaurant POS systems to understand their features and functionalities, and how they can improve efficiency and data analysis.

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Research different restaurant POS systems.
Watch online tutorials and demos of selected systems.
Compare the features and functionalities of each system.
Determine which system best fits your restaurant's needs.

Read 'Setting the Table' by Danny Meyer

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Gain insights into customer service and restaurant management from a renowned restaurateur.

View Setting the Table on Amazon

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Read the book, taking notes on key concepts.
Reflect on how Meyer's principles apply to your restaurant concept.
Identify actionable steps to improve your customer service.

Four other activities

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Develop a Sample Menu with Cost Analysis

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Apply menu engineering and food costing principles learned in the course to create a sample menu for your restaurant concept, including detailed cost analysis and pricing strategies.

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Choose a restaurant concept and target market.
Design a menu with several dishes and drinks.
Calculate the cost of goods sold for each item.
Determine appropriate pricing based on desired profit margins.

Create a Social Media Marketing Plan

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Develop a detailed social media marketing plan for your restaurant concept, including target audience, content strategy, and engagement tactics, to reinforce your understanding of marketing principles.

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Identify your target audience and their social media habits.
Develop a content calendar with engaging posts and promotions.
Outline strategies for building a following and engaging with customers.

Create a Mock Business Plan

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Synthesize the course's modules on finance, marketing, and operations by creating a comprehensive business plan for your restaurant concept, including financial projections, marketing strategies, and operational plans.

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Define your restaurant concept and target market.
Develop a marketing plan and branding strategy.
Create financial projections, including startup costs and revenue forecasts.
Outline operational plans, including staffing and supply chain management.

Read 'Restaurant Man' by Joe Bastianich

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Learn from the experiences of a successful restaurateur and gain insights into the challenges and rewards of the industry.

View Restaurant Man on Amazon

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Read the book, paying attention to Bastianich's business decisions.
Analyze the factors that contributed to his successes and failures.
Consider how his experiences relate to your own restaurant aspirations.

Career center

Learners who complete The Ultimate Food and Restaurant Business Course will develop knowledge and skills that may be useful to these careers:

Restaurant Owner

A restaurant owner is responsible for the overall success of their restaurant, from concept creation to daily operations. This role demands leadership, financial acumen, and a passion for the culinary arts. This course provides essential tools for a Restaurant Owner by covering the critical building blocks of launching and running a successful restaurant business, including identifying a unique selling proposition, managing finances, selecting a location, and marketing the business. The course also delves into menu design, cost management, and utilizing technology to improve efficiency, all of which are vital for a Restaurant Owner.

See salaries and explore the career path for Restaurant Owner

Restaurant Manager

A restaurant manager ensures the smooth operation of a restaurant. This involves overseeing staff, managing inventory, and maintaining customer satisfaction. This course helps build a strong foundation for a Restaurant Manager by covering essential knowledge areas, such as understanding profit and loss statements, managing cash flow, and optimizing menu design to maximize profitability. The course’s modules on recruitment and retention, coupled with insights into customer service, assist in building a positive work environment while ensuring a great dining experience. The teachings related to branding, marketing, and social media will also help attract and retain customers.

See salaries and explore the career path for Restaurant Manager

Food Service Manager

A food service manager oversees the daily operations of restaurants or other establishments that serve food. Managing these services involves inventory control, staff management, and customer satisfaction. This course helps future Food Service Manager by providing practical knowledge and tools to manage a food service business effectively. The course's coverage of profit and loss statements, cash flow management, and menu optimization provides a strong foundation for improving profitability. The course also covers customer journey and service standards, which assists in delivering exceptional customer experiences.

See salaries and explore the career path for Food Service Manager

Restaurant Marketing Manager

A restaurant marketing manager develops and implements marketing strategies to promote a restaurant and attract customers. These managers are responsible for branding, advertising, and social media. This course provides helpful insights for a Restaurant Marketing Manager by providing information on branding, marketing, and social media. The course’s modules on target markets, customer journey, and various forms of marketing provides a strong foundation for creating targeted campaigns. The course's teachings on websites and word of mouth assists a Restaurant Marketing Manager in amplifying their reach.

See salaries and explore the career path for Restaurant Marketing Manager

Franchise Owner

A franchise owner operates a restaurant under a larger franchise brand. This role requires business acumen, leadership, and adherence to franchise standards. This course helps a Franchise Owner by providing a comprehensive understanding of restaurant operations, from financial management to marketing strategies. The course’s modules on profit and loss statements, cash flow management, and break even analysis provides a strong foundation for financial success. The teachings regarding branding, marketing, and service standards assists in maintaining brand integrity while ensuring customer satisfaction.

See salaries and explore the career path for Franchise Owner

Restaurant Consultant

A restaurant consultant advises restaurant owners and managers on strategies to improve their business. Consultants analyze operations, identify areas for improvement, and recommend solutions. This course provides a comprehensive overview of the restaurant industry, making it helpful for a Restaurant Consultant. The course’s modules on finance, marketing, site selection, and menu engineering provides a strong framework for assessing a restaurant’s performance and developing effective recommendations. The course's coverage of technology and customer service assists a Restaurant Consultant in providing holistic advice.

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Executive Chef

An executive chef is in charge of all kitchen operations, including menu planning, food preparation, and staff supervision. They must ensure quality and consistency in the food served. This course helps build a strong foundation for an Executive Chef by covering key elements of restaurant management, such as menu engineering, food costing, and stock management. The course’s teachings on menu design and ingredient sourcing assists chefs in creating profitable and appealing menus. The principles of cost control and waste reduction are also beneficial as an Executive Chef increases efficiency.

See salaries and explore the career path for Executive Chef

Bar Manager

A bar manager oversees the operations of a bar, including inventory management, staff training, and ensuring customer satisfaction. Strong leadership and organizational skills are essential in this role. This course may be useful for aspiring Bar Manager by providing insights into managing costs, optimizing menus (including drink offerings), and implementing technology solutions such as point of sale systems. The course’s modules on marketing and customer service can assist a Bar Manager in attracting and retaining customers, while the knowledge of financial management is beneficial for overseeing bar profitability.

See salaries and explore the career path for Bar Manager

Food and Beverage Director

A food and beverage director oversees all aspects of food and beverage service within a hospitality establishment. Directing a restaurant involves strategic planning, financial management, and ensuring quality service. This course may be useful for a Food and Beverage Director since it covers crucial elements of restaurant management, including financial management, menu optimization, and marketing strategies. The course’s emphasis on understanding profit margins, managing costs, and utilizing technology like point of sale systems helps a Director to improve profitability and operational efficiency. Moreover, the content on customer journey and service standards assists in delivering exceptional customer experiences.

See salaries and explore the career path for Food and Beverage Director

Catering Manager

A catering manager oversees all aspects of catering events, from planning menus to managing staff and ensuring customer satisfaction. This position requires strong organizational, communication, and problem solving skills. This course may be useful for a Catering Manager by providing valuable insights into menu design, food costing, and operational efficiency. The course’s teachings on branding, marketing, and understanding the customer journey help in attracting clients and delivering exceptional service. Furthermore, the course’s emphasis on managing costs and break even analysis benefits those who are in the role of Catering Manager.

See salaries and explore the career path for Catering Manager

Hospitality Manager

A hospitality manager oversees the operations of a hotel, resort, or other hospitality establishment. They ensure customer satisfaction, manage staff, and maintain the property. This course provides a broad overview of the restaurant business, which may be useful for a Hospitality Manager overseeing food and beverage operations. The course’s modules on finance, marketing, and customer service can assist in improving the overall guest experience. The course also has coverage of menu design, cost management, and technology implementation that can be applied to hotel restaurants and bars.

See salaries and explore the career path for Hospitality Manager

Catering Sales Manager

A catering sales manager focuses on generating revenue for a catering company by securing new clients and managing existing accounts. They work to understand client needs and create customized catering packages. This course might be helpful for a Catering Sales Manager by providing insights into understanding customer needs and creating appealing menus. The course’s modules on marketing and branding assists in attracting new clients, while the knowledge of cost management and profitability helps in creating competitive and profitable catering packages. The content on customer journey and service standards assists in delivering exceptional experiences.

See salaries and explore the career path for Catering Sales Manager

Restaurant Designer

A restaurant designer creates the layout and decor of a restaurant, focusing on both aesthetics and functionality. This role requires creativity, attention to detail, and an understanding of restaurant operations. This course may have some value for a Restaurant Designer, since it delves into site selection and customer journey. The content about understanding customer needs and preferences can guide design choices to optimize the dining experience. Additionally, the knowledge of restaurant operations may influence the design to improve efficiency and productivity for staff.

See salaries and explore the career path for Restaurant Designer

Food Stylist

A food stylist prepares and arranges food for photography and videography, often for advertising purposes. They must have a strong understanding of visual aesthetics and food presentation. This course may be useful for a Food Stylist by providing knowledge of menu design and food presentation. The course’s emphasis on understanding the customer journey and marketing can assist a stylist in creating visually appealing content that attracts customers. The insights into branding and social media are also benefits for self-promotion and securing clients.

See salaries and explore the career path for Food Stylist

Food Critic

A food critic evaluates restaurants and their food, writing reviews for newspapers, magazines, or websites. They must have a discerning palate and strong writing skills. Understanding the food business provides a solid foundation for excellence as a Food Critic. This course may be useful since it provides a broad overview of restaurant operations, menu design, and customer service. An understanding of financial implications (like costs and margins) allow a Food Critic to analyze value and costs.

See salaries and explore the career path for Food Critic

Reading list

We've selected two books that we think will supplement your learning. Use these to develop background knowledge, enrich your coursework, and gain a deeper understanding of the topics covered in The Ultimate Food and Restaurant Business Course.

Setting the Table

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This book, written by the renowned restaurateur Danny Meyer, explores the philosophy of enlightened hospitality and its application to the restaurant business. It emphasizes the importance of creating a positive and memorable experience for both customers and employees. provides valuable insights into building a strong company culture, which is touched upon in the course's 'People' module.

Restaurant Man

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This memoir by restaurateur Joe Bastianich offers a candid and insightful look into the restaurant industry. It covers his experiences opening and running successful restaurants, as well as the challenges and rewards of the business. provides a real-world perspective on the topics covered in the course, making it valuable as additional reading.

Restaurant Man

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The Ultimate Food and Restaurant Business Course

What's inside

Learning objectives

Syllabus

Traffic lights

Save this course

Reviews summary

Guide to starting food business

Activities

Career center

Reading list

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