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ABC’s of Starting a Restaurant and Food Service Business
Starting a restaurant or food service business requires you to do your research and pre-planning. A hard reality is that many restaurants fail during their first year due to a lack of planning and good management skills. To help you get started in the right direction, we’ve invited a subject matter expert to speak about starting, running or growing a profitable and successful food service business.
The following topics will be discussed:
- Ownership: Start-up considerations, Equipment, Salary Structures, Operations, Inventory control, etc.
- Financing: Debt vs. Equity, Equipment financing, Best Banks for your restaurant concept, etc.
- Inspections: Permits, USDA Certification Process, Sanitation and Food Safety Requirements, Food Handling and Preparation, etc.
- Site Selection: Leasehold Improvements, Negotiating Leases, Choosing the Right Location, etc.
Date: October 29, 2012
Location: U. S. Small Business Administration
Peachtree Center—Harris Tower
233 Peachtree Street, Suite 1900
Atlanta, GA 30303
Time: 10:00 a.m. until 1:30 p.m.
Instructor: Shannon Anderson, President of Firmus Consulting
Pre-registration is required as seating is limited.
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