188 Madison Avenue
Between East 34th and East 35th Streets
New York, NY, 10016
Who should attend?
Established restaurateurs who want to expand or maximize their operation to multiple locations and those who want to sell their current space/operation to potential buyers.
This workshop will explore strategies to productively grow your restaurant business, including how to increase sales and decrease expenses/costs in current operations. Speakers who are seasoned in the NYC restaurant world will use real life examples and stories, both positive and negative, that they have experienced in managing expansion and diversification of their own food business.
The workshop will review State and City regulations that impact the restaurant business. It will delve into how to calculate and monitor food/menu and labor costs. It will also explore the role of social media, branding and marketing in growing your restaurant.
At the end of this workshop, you will have the knowledge to:
- Analyze restaurant P/L statements
- Interpret ordering and inventory analyses
- Discuss the relationship between marketing branding and social media
- Define ”reverse engineering” and how to apply it to the restaurant business
- Articulate how restaurateurs can best showcase their current space to potential buyers
- Enumerate relevant state and local restaurant regulations that could impact restaurant expansion initiatives
After the workshop, put the training to work. Schedule a free follow up discussion with a SCORE mentor to get you started.
CEO of 212 Restaurant Consultants
In 2008 while sitting at his kitchen table, formed Restaurant 212. Today, they have partners in L.A, Boston, South Beach and Philadelphia. Overseas they are establishing themselves in Milan, London, Hong Kong, Shanghai and Dubai. 212 Restaurant Consultants is more than just a restaurant consulting firm. In what can only be described as a modern day 'Salon" they team with designers, artists, market makers, fashion icons and entertainment professionals along with restaurant experts and tradesmen to create and brand for clients ideas and experiences they never knew could be done in the food business.
Belida leads workshops on restaurant operations for the NYC Business Solutions Department and works with the local SBA office with their restaurant seminars. He is finishing the writing of a book; a "How To" about restaurant openings. William served in the US Navy in intelligence and while at the Pentagon studied Soviet Affairs at Georgetown University.
Paul A. Ficalora
Paul A. Ficalora is a business broker specializing in restaurants and food service businesses, and is associated with Houlihan Business Brokers. Paul is also a commercial realtor with Coldwell Banker Commercial, Scalzo Group as well as a property and casualty insurance broker with Allan M. Block Agency, Inc. Formerly as Executive Vice President of iDine Restaurant Group Paul was actively involved in promoting marketing and financial services to over 3,000 restaurants.
Pablo G. Velez, Esq.
Pablo Velez a Managing Member at Velez & Cipriano, PLLC , a law firm providing a wide range of business law services, both domestic and international. His practice encompasses many areas, including formation of legal entities and structures, commercial ligation, contract law, investor relations, partnership agreements, and lease negotiations.
He is graduate of the George Washington University School of International Affairs, and received his law degree from the University of Detroit Mercy School of Law.
Workshop Fees: Online registration $59; walk-ins $69
There is a $10 discount on all Student and SEAP registrations (valid ID must be presented at the door; bring SEAP form to workshop).