How to start run a restaurant and make it profitable

Are you planning to invest a substantial amount of money in opening a restaurant? This masterclass will give you practical insight into what it really takes to establish, operate, and make a restaurant profitable. I’m an international chef-owner and restaurant entrepreneur with 35 years of experience in the hospitality industry. I have personally owned and operated three restaurants — two in Amsterdam and one in London — and have been commissioned by corporations to open restaurants in Kuala Lumpur, Egypt and Singapore. Having worked in more than 65 restaurants worldwide, beginning my career as an apprentice in Italy and gaining experience in France and the UK, I bring a truly international perspective. I speak five languages and have also presented a program for Food Network in Knoxville, Tennessee. During this masterclass, I’ll share my real-world experience covering restaurant concepts, choosing the right location, start-up investment, managing operational costs, staffing, menu pricing and profitability. What you’ll learn is what works, what doesn’t, where money is lost, and how to avoid costly mistakes before investing in your own restaurant