For owners & managers
Restaurant Business & Leadership
What it takes to run a restaurant that lasts: the owner’s mindset, decision-making under pressure, and a complete business plan — concept, market, menu, costs and financing — built on real numbers before you invest.
Courses in this track
Restaurant Mindset and StrategySelf-paced restaurant leadership and strategy course with 97 video lessons and assignments across ten core sections plus a startup bonus — mindset, leadership, operations, planning, vision, communication, change, negotiation, relationships and advocacy — with checkpoints, section quizzes and a final exam. Coaching is available separately.
Business Planning for RestaurantsLearn how to plan a restaurant business before investing. Assess your concept, market, operations, financial feasibility and strategy with a structured online course from Online Culinary School.
Restaurant Business Plan Mastery: From Concept to ExecutionBuild a restaurant business plan from concept to execution. Work through market research, menu strategy, operations, staffing, financial projections, break-even analysis and launch priorities.
Working in a RestaurantLearn how a professional restaurant runs, from the dining room to the kitchen: front- and back-of-house roles, service protocols, guest experience and feedback, the kitchen brigade, hygiene and allergens, receiving and storage, and opening and closing procedures — with Chef Eric Arrouzé. Private coaching
Want personal feedback? Work with Chef Eric.
Some subjects — opening a restaurant, food cost control, leading a kitchen team — depend on your concept, your numbers and your people. Chef Eric works through them with you in live 1-hour sessions on Google Meet, in English or French, from $150 USD.