A Practical Roadmap to Restaurant Ownership and Operation
This immersive 5-day programme guides aspiring restaurateurs through the complete journey of launching, managing, and growing a successful food and beverage business. Blending hospitality management with entrepreneurship, the course takes participants from concept development and market research through to daily operations, marketing, and long-term sustainability. Delegates gain practical insight into restaurant business models, menu planning, location selection, financial planning, legal requirements, staffing, and customer experience. With strong emphasis on real-world decision-making, cost control, leadership, and problem-solving, this course provides a structured, end-to-end framework for turning a restaurant idea into a profitable, guest-focused operation.
Why this course is important
Opening a restaurant requires far more than passion—it demands commercial awareness, operational discipline, and strategic thinking. This course equips participants with the practical tools needed to navigate every stage of the restaurant lifecycle, from shaping a compelling concept to managing finances, people, and performance. By covering financial planning, pricing strategies, P&L understanding, legal requirements, SOPs, supplier management, marketing, and customer loyalty, the programme helps reduce risk while building a strong foundation for sustainable growth. Participants also develop leadership capability, operational resilience, and data-driven decision-making skills—essential for running a viable, well-managed restaurant in today’s competitive food and beverage environment.
Who should attend
This course is ideal for:
- Aspiring restaurant owners planning their first food and beverage business
- Entrepreneurs entering the restaurant or hospitality sector
- Chefs, managers, or hospitality professionals transitioning into ownership
- Individuals with a restaurant concept seeking structured guidance
- Small business owners expanding into food and beverage operations
- Professionals seeking a clear, end-to-end understanding of restaurant entrepreneurship
- Anyone looking to turn a passion for food into a commercially successful business
What you will learn
Over five practical days, participants will learn how to:
- Understand the role of a restaurateur and different restaurant business models
- Analyse the food and beverage market, consumer behaviour, and business lifecycle
- Create a restaurant concept, define target markets, and conduct competitor analysis
- Select locations, assess feasibility, and develop menus
- Build branding, positioning, and value propositions
- Write a basic restaurant business plan
- Manage startup costs, funding options, budgets, and financial projections
- Interpret restaurant P&L statements, pricing strategies, and profit margins
- Navigate licenses, permits, food safety regulations, contracts, leases, and insurance
- Implement kitchen and service operations, SOPs, supplier selection, and inventory control
- Lead teams through hiring, training, scheduling, motivation, and service standards
- Plan marketing, digital presence, pre-opening activities, and soft launches
- Enhance customer experience, guest loyalty, and complaint handling
- Measure performance through KPIs and explore expansion, franchising, and long-term growth strategies
Participants are supported by an experienced instructor with over 20 years of combined hospitality education and hotel management expertise, delivering practical, experience-driven learning grounded in international best practices.











