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| The
hospitality industry in Canada has one of the highest
insolvency rates of any industry. The question was raised
- why? Here are three of the most common reasons: |
-
Insufficient pre-opening market research
- lack
of industry knowledge
- under
financed operators
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| The
food service operators certification program was developed
to provide future and current restaurateurs with tools
and knowledge to succeed in this exciting but challenging
industry. This program is based on the teachings of
the mandatory certification for food service operators
in Switzerland. It is not by coincidence that insolvencies
in Switzerland’s food service industry have
been rare.
Here
is a brief outline of the 3 modules covered in this
intensive 3½ -day program: |
| |
| 1.
Getting into the Food Service Industry |
| This
workshop covers issues like vision, franchise operations
versus independent business, market research, creating
the business plan and feasibility of an operation,
new business versus an existing operation, lease contract,
equipment, layout, operational flow, budgeting, financing
and will provide the participants with an overview
and cost saving information related to purchasing
a Food and Beverage business. |
| |
| 2.
Starting Up a Food Service Establishment |
| For
food and beverage businesses the first two or three
months of operation are critical and will often determine
the future of those businesses. This workshop will
prepare the operator or manager for challenges specific
to making a great first impression with employees
and guests. The curriculum in this module focuses
on licensing, regulations, establishing and meeting
deadlines, menus, insurance, establishing standards,
effective job descriptions, leadership, human resources,
basic accounting, marketing and much more. |
| |
| 3.
Increase Your Bottom Line |
| This
is the final module in this trilogy that covers the
finer points of operating a foodservice business and
will provide tools to enhance and fine-tune operations
from cafés, lounges, pubs, licensed restaurants,
clubs and exclusive resort operations. This module
is also geared to existing Foodservice Operators that
are looking to increase their bottom line by 2 to
5 basis points? Subjects covered in this module include
staffing, scheduling, core standards, managing employees,
payroll, theft, inventory controls, bookkeeping, customer
satisfaction, promotional opportunities, creating
growth, efficiencies and legal aspects. This section’s
purpose is to increase the efficiency of all aspects
of food service operations, and provide the tools
to monitor the cash flow effectively allowing for
swift proactive actions in this volatile and ever
changing market. |
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The
Food Service Operator Program has been created from
national and international standards, direct industry
knowledge and experiences. Emphasis in this program
is given to common industry challenges and key issues
faced by operators in today’s very competitive
food and beverage industry.
Geoffrey Howes, Director of Operations for Toseki
Entertainment said this: “This program is a
must for anyone who wants to maximize their investment
in the Restaurant Industry.”
The course is presented to small groups of 4 to 8
people. The material provided includes case studies
and many time saving templates in electronic format
that will increase the productivity of the management
team. This program is offered as an Educational Seminar
and soon as a Certification Program.
To learn more
about the Food Service Operator Program, including
dates of our next seminars in your area, please contact
our office at 250-769-0220.
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