“You will be guided through every step required to open a restaurant and receive pointers about leases, concept, design and equipment, financing, hiring your personnel, menu, food production, as well as details about formalities such as taxes and licenses.

In the second half, you will learn how to operate a restaurant: how to prepare quality food, how to provide efficient service, and how to create a pleasant ambiance – and make a living. You will be treated to several bits of wisdom acquired over decades in the business: No free Come-ons, no Two-for-One coupons, no personal checks, no unproductive advertising gimmicks.”

August 11, 2007 8:30am – Noon
SRJC, Emeritus Hall on Elliott Avenue, Room 1597

Information & online reservations.