Thinking About Opening A Restaurant

[mretzloff]

I'm a HS student and am planning to go to the Culinary Institute of America. I want to eventually open up and own a restaurant, after years of experience as a sous chef, executive chef, etc. obviously.

My question is this: Are there are college classes offered at culinary school that prepare you for eventual restaurant ownership?

[mark1]

Yes, but am sure you'll hear from all the resto owners that the "only" way to prepare is to work in one.

[Derek Cooks]

Ding! Ding! Ding! Give yourself a gold star, Mark!

Mretzloff - can you tell us about your restaurant experience to date? Your goal of being a restauranteur is a great one. There are at least 1,000 ways to get there. The CIA is a fabulous school, and fabulously expensive. I think it is total insanity to spend dime one at ANY school until you know you are suited to the life, and love it as much as you think you do.

At least 6 months in a good resto will help.

But to answer your direct question, yes, the CIA most definitely teaches hospitality management courses. Most accredited culinary programs do.

[CPPCS]

And as you rack up on-the-job training, pay attention to the management and the owners. Take a lot of notes. You can learn as much from bad management as you can from good management. Learn from their mistakes. Pay attention to good management skills. Learn from them how to treat and handle people. Learn how to kick someone in the butt and pat them on the back at the same time. Get as much experience as possible. And remember, owning a restaurant is a 24/7. Your responsibilities are never ending. But if handled right, the rewards will equal the effort.

[lebelage]

"after years of experience as a sous chef, executive chef, etc. obviously."

Generally you're on the right track, but you forgot the most important step of all.

Cook.

If that doesn't go before sous and exec you're in trouble.

[Frantastic]

The classes offered will not teach you how to "open a business" - it's just not that simple. What they will teach you are the basics of how to study demographics, the mathematics of obtaining percentages and costs, sanitation, kitchen design, menu design, basics of cooking, baking, equipment, knife skills, sauces, cuisines, etc. etc.

You take your book knowledge and apply it with hands on experience, networking, learning about vendors, who has the best produce, studying your demographics, watching your industry and who is making it versus who is struggling and why, honing skills and techniques, hard work, hard work, hard work, hard work, and luck, luck, luck,luck. lol

[tspapa]

Take a business class at a local college.Schools are great but nothing repeat NOTHING will ready you for ownership like practical experience.Not to dampen your spirits but 90% of restaurnts opened will fail.Fact.I started out as a dishwasher in 1963 worked my way up.Have owned my store for 20 plus years now.There is a lot more to it than being a good cook.

[chefintraining]

Everyone here has the right idea and that's because it has been said, not only here but everywhere, millions of times over - "There is no substitute for experience!" I'm sorry to say, I'm not "one of those CIA grads" (not that their's anything wrong with them... ), I went to Johnson & Wales and got my bachelors in Food Service Entrepreneurship - I've still got years of working to do - but getting that degree at least gave me pointers on what to be watching for - I can see what works and what doesn't but the education can help you understand why it works or not. Now I'm not saying give up on CIA and go to JWU for this degree - hell just take some business classes here and there in your spare time after your culinary training (or even during) eventually you'll gain insight into what needs to be done. Good luck in all you do!

[craig001]

The classes in the program I am in that are cover that - management, supervision, cost control, design & lay-out, restaurant law, then the electives like accounting, general business law, etc.

While you will not be an expert, you will have a basic knowledge to evaluate the property, FFE and your readiness. There are no guarantees of success, but if you don't try you won't know if you can do it.

[chefintraining]

Hi Craig!

I notice you are in St. Louis and those classes all sound familiar. You wouldn't happen to be attending Forest Park, would ya'? If so, cool. I am an Alumni from a few years ago. Let me know if that is indeed where you go and how you like it. Hell, even if it isn't where you go, let me know whats goin' on.

Justin