Open the Doors: Up and Running in the Food Service Biz
Whether you just bought a food truck or you’ve had an idea for a restaurant business for years, now’s the time to learn everything you can about opening up your own food services business.
Our first workshop this year on food service in our Food for Thought series, is Thursday, February 21st in Ukiah. Julia Siderakis, former owner of Ukiah’s beloved Garden Café and instructor at Mendocino College, and Steve O’Mara, entrepreneurial expert, will teach you all the basics you need for getting up and running in your culinary business.
They will cover how to write a culinary business plan and why it’s different than a regular business plan, how to differentiate yourself from other food businesses, how to project your costs, create a marketing plan and position yourself to lending institutions.
Says Siderakis, “those who attend will absorb the many tools to building a great business plan, analyzing and learning along the way, and get a real sense of what it takes to own and operate a restaurant business.” Siderakis is a hands-on instructor and will teach a step-by-step approach to create a foundation for success and your own personal guideline of how they will to pursue their culinary dream and venture.
Matt and Stephanie Dunken, owners of Slam Dunk Pizza, tell how the dream of Slam Dunk Pizza “never would have happened” without the help of Steve O’Mara. “Steve always had time for us, never rushed us, and his knowledge of opening a business was fantastic. [He] helped us put our business plan together from the first word to the last.”
Get yourself up and running in your culinary business by registering for this workshop.
And stay tuned, we’ll have many more culinary workshops coming up including Concept to Launch: Creating a Successful Culinary Business, on April 25th in Ukiah. These workshops are in partnership with the Mendo-Lake Food hub.