The Enderun Restaurant Entrepreneurship Management Program is an intensive 6-week boot camp that will give students unrestricted access to worthwhile business discourse moderated by successful restaurateurs and business management gurus. The students’ exposure to the theoretical aspects of starting a restaurant business shall be coupled with experiential learning. Workshops and immersion trips are well integrated into the program.
Validate your restaurant concepts
The Lecture series gathers multiple restaurateurs, chefs, food service managers, legal and marketing professionals to an intimate sharing and discussion on what it takes to be in the restaurant business.
ONLINE RESTAURANT OPERATION MODULES
An online learning suite composed of five restaurant operation modules that cover the essentials of food and beverage service shall be made available to all students. Students must be able to accomplish their independent online tasks during the 6-week period.
The mastery of the subject matter can be paced based on the students’ schedule. During the 6-week program, students will be divided into teams as they develop their business plans under the guidance of their mentors. These plans shall be presented to restaurant investors and operators at the end of the program. The group will have to defend its concept and financial viability while getting their plan critiqued by a panel of advisers from the restaurant industry.
Students will be able to practice the skills they learned in real-world settings. They will be brought to different restaurants and service concepts to dine and audit. Trips to F&B and kitchen supply warehouses are also part of the program to fully immerse the students in all aspects of restaurant management.
To top of the program, students will also need to successfully execute a one-day pop-up restaurant event and test if they have mastered the theoretical knowledge and practical skills needed to operate a financially profitable restaurant business. The students will also be given countless opportunities to visit and critique existing restaurants as they observe daily logistical and operational practices.
The course is crafted by successful restaurant owners and operators, who understand exactly what the students need to learn in order to execute their restaurant business plans.
Partial Scholarships Available
February 13, 15, 20, 22, 27, 29,
March 6, 8, 13, 15, 20, 22
Thursday and Saturdays 9:00 AM - 4:00 PM
July 18, 20, 25, 27
August 1, 3, 8, 10, 15, 17, 22, 24