How to Open and Run Your Own Marginally Successful Restaurant
This is an old class! Enjoy the notes, and check out the current courses.
Owning a restaurant is well known as being one of the most hazardous commercial pursuits known to mankind.
Whether you are considering throwing your hat in the ring, or just daydreaming, join the co-owners of Jo's (www.josnyc.com) for two hours of stories that took forty years of blood, sweat, and tears (and more than a few laughs!) to earn. Restaurants for Dummies might get you started, and Danny Meyer may be able to unlock the secrets to being the most successful restauranteur in the world, but we have tales to tell for the ones where success (or doom) might not come so quickly.
We love this business, and we know a lot about it, but running a restaurant in the world's most demanding market in a really tough economy has it's own challenges. From speaking with other entrepreneurs, we found that we have a lot in common, so even if you aren't even considering opening a place, you'll get something out of it. Among other things, we'll share our experiences with hiring, managing managers, and social media marketing in the trenches.
For more on us:
http://ny.eater.com/places/jos
www.josnyc.com
(This class will take place at Jo's, 264 Elizabeth Street!)
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