Sep 7, 2017
Press release:
A new restaurant ownership training course is slated to begin in October featuring two monthly classes over the winter, or approximately 26 hours of training that concludes in February.
The program involves two juried tastings that each class participant is required to prepare. Registration opens online Friday, Sept. 8th at www.freshLabBatavia.com. Top contestants of the freshLAB Foodie Challenge may win free tuition to attend the freshLAB Boot Camp.
A range of small business specialists and industry experts have been coordinated by the Batavia Development Corporation to prepare the aspiring restaurant owners for a business sector that is reported to have a multimillion dollar opportunity in Genesee County.
Genesseans are assumed to spend approximately $20,000,000 to eat, drink and be entertained some place other than Genesee County. The downtown strategy is to keep the dining dollars local by becoming a dining and entertainment destination that will capitalize on the market opportunity.
“We are hosting a Foodie Challenge Sept. 23rd to stir food creativity,” said Barb Shine, coordinator of the program and Batavia Development Corporation Board member. “Good flavors come first, we want creative cooks to consider opening his/her restaurant.
"To follow, we’ve assumed a bigger role to coordinate the Boot Camp. We’ve corralled the necessary resources and experts for talented and industrious operators to seriously consider the restaurant business.”
Research and local experience shows that a written business plan is not a sufficient judge of a candidate’s readiness to get started or grow. In fact, 59 percent of hospitality businesses fail within three years according to Restaurant Management Software POS Sector study. One reason for failure is noted as the lack of a strong concept setting the business apart from the competition.
The Boot Camp instruction has carved-out more than three hours to discuss the trends and market opportunities in food service, a highly competitive and shifting business.
“What’s your 'Because?” " asked Katie Frilllici, representative of JFS/Curtze food distributor. “You must have a compelling reason for people to select your eatery over another.”
JFS/Curtze should know, they have been in the food business for 135 years. Frillici and her colleagues have been invited to participate as guest instructors for the Boot Camp where they, too, will share trade ideas to help develop a winning concept. JFS/Curtze is a full-line food service distributor now serving eight states.
Other select instruction will be led by Palmer Food Services, Chef Tracy Burgio of Batavia Career & Technical Education Center and Matt Gray, entrepreneur and owner of five restaurants. Legal, insurance and regulatory representatives in addition to agriculture business educators will be on hand.
Tentative Boot Camp program schedule:
- October: Program Orientation and introduction of restaurant operations, concepts, etc.;
- November: “Back of House” featuring inventory management, food safety in addition to a juried tasting prepared by Boot Camp participants;
- December: Finance and accounting for the restaurant business, freshLAB support area;
- January: Concept development and business pitch, topped with final juried tasting;
- February: Independent study, final business plan due;
- March: two candidates will each open a restaurant at freshLAB restaurant incubator turn-key space, pre-approved for a $30,000 special rate loan
Industry experts will lead the classroom training in operations, marketing and financial management. Other mentors will guide menu planning to inventory management, distributor purchasing to farm sourcing. Estimated Course Value more than $1,300 being offered for $349.
The Boot Camp is considered a prerequisite for entrepreneurs considering to lease space at the new freshLAB restaurant incubator foodhall now under construction on Main Street, Batavia. The Foodie Challenge will reward the top five competitors by offering TUITION FREE invitation to the Boot Camp.
freshLAB restaurant incubator was conceived to strengthen the local food service industry and capitalize on more than $20,000,000 that leave Genesee County each year when residents eat, drink and enjoy entertainment elsewhere.
The project is funded, in part, by USDA Rural Development to intentionally link regional agriculture to the menu. A program coordinated by the Batavia Development Corporation in cooperation with the Genesee County Chamber of Commerce, Batavia Business Improvement District and Batavia Career & Technical Education Center. https://freshlabbatavia.com/
By Billie Owens, The Batavian
