If you have an idea for the next Chipotle, Shake Shack, or even Dean & DeLuca, this course will help you evaluate and develop your idea into a real business! From concept and niche marketing to controlling costs and making money, food marketing and management experts Stephen Zagor and Tara Berman will teach you exactly how to navigate all the pitfalls of opening your own business, including: - Developing an overall business plan - Understanding the self-serve/fast casual model - Finding a location and understanding the lease - Designing the business - Figuring out money and budgeting: Financial benchmarks - Controlling revenue and inventory - Finding investors - Hiring the best and training for service - Advertising and promotion - Selling psychology - Knowing the cycle of service for repeat business. Stephen Zagor is the Director of ICE’s Culinary Management program, and a founder and managing director of Hospitality & Culinary Resources, a New York City-based consulting firm. Previously, he developed and owned a multi-concept restaurant/retail group; was the general manager of a $10 million New York City restaurant; and owned and operated an award-winning limited-service restaurant and marketplace. For 10 years, Zagor, who holds a master’s degree from the Cornell School of Hotel Administration, was manager of hospitality consulting services for the hospitality group of Laventhol & Horwath, and later for Coopers & Lybrand. Tara Berman is the founder and managing partner of TaraPaige Group, a full-service management hospitality firm that specializes in operational strategy, and acts as an outsourced CFO for early-stage and expanding enterprises. Tara has a CPA license, earned an MBA from NYU Stern business school, is a graduate of ICE, and started her tenure in the hospitality industry with the Thomas Keller Restaurant Group at The French Laundry.
Two 3 Hour Lessons
Level 1
$200
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Georgian cuisine is finally being recognized for its variety, and the depth of flavors and techniques that characterize its unique culinary traditions. Given the country's location at the exact intersection of Europe and Asia, influences from both cultures have informed the dishes that the region is known for. From the banks of the Black Sea to the Caucasus Mountains, the land provides herbs, nuts and vegetables used in all aspects of its culinary traditions. You’ll become acquainted with the new "it" cuisine as you prepare: adjaruli khachapuri (cheese bread); nigvziani badrijani (stuffed eggplant rolls); tabaka (chicken cooked "under a brick") with blackberry sauce; and chakapuli (braised lamb with tarragon sauce).
The simple yet refined flavors of Tuscan cooking are world famous, and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy: crostini with roasted eggplant; bistecca alla fiorentina; pollo alla toscana and cipolline agrodolce.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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