Event Description
Opening a restaurant is one of the most challenging and risky endeavors a
chef or entrepreneur can take on. In developing a restaurant concept, real
estate typically is (and should be) the last and final decision made. Before
the real estate comes concept creation, business planning, capital raising, and
menu development. While many in the food & beverage world are well versed
in the nitty-gritty aspects of menu design, concept creation, how many covers
can be done, and the food-to-beverage ratio, most people overlook the entire
site securement process (from location selection to deal structure) because it
is the last (and most unfamiliar) step in the process.
Learn from two seasoned
restaurant consultants and brokers how to avoid the pitfalls associated with
finding a location for your restaurant. Everything from site selection, to deal
negotiation and miscellaneous real estate jargon, to liquor license
procurement, fit-out and everything in between, this seminar has you covered.
Cost: $20
(includes lunch provided by Drexel’s Department of Culinary Arts and Food Science)
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