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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:
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| 1. Getting into the Food Service Industry |
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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.
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| 2. Starting Up a Food Service Establishment |
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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.
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| 3. Increase Your Bottom Line |
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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, Former 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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