188 Madison Avenue, Room 15
Between East 34th and East 35th Streets
New York, NY, 10016
Who should attend?
Anyone interested in opening a restaurant or food service business who wants to know what information and resources are needed before they invest money in their startup.
Many talented people want to open a restaurant or other food business in New York City but often don’t know where to start. This workshop, while emphasizing restaurants, will give you a realistic approach to opening a food service business in New York, whether it is a restaurant, bar, coffee shop, bakery or commercial kitchen.
The goal is not to discourage people from opening a restaurant or related business, but to make them aware of the guidance and help needed to accomplish that objective. We will go beyond “how to” lists and explore the “nuts and bolts” involved in opening a restaurant.
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 starting our own food businesses.
At the end of this workshop, you will have the knowledge to:
- Define the ten key steps needed before opening a restaurant in New York City
- Discuss resources, services and trades needed to initiate and complete the opening of a restaurant
- Describe a more realistic approach to starting a food business
After the workshop, put the training to work. Schedule a free follow up discussion with a SCORE mentor to get you started.
Facilitator: William Belida
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.
Tonja Adair, R.A.
Tonja Adair is Founding Principal at Splice Design where she designs spaces by creatively solving design and construction challenges. Her focus is on providing buildings and spaces that resonate with her clients. Her design projects have included both domestic and international assignments, including the Cecil Restaurant in New York City.
Tonja brings 20 years of architecture and design experience to a full range of projects: residential design, public spaces, and commercial structures, both large and small. Her background includes working for prestigious New York architect Beyer, Blinder Bell. Tonja received a Master of Science in Architecture and Urban Design from Columbia University.
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).