Start Your Own Restaurant Workshop
from concept to operation

Date: 25 & 26 June 2018
Time: 09.30 – 17.00hrs
Duration: 2 days, 15 hours
Location: ECA Training Room, ECA Premises, Cairo
Trainers: Ali Nasreldin, F & B and Operations Consultant
Mirjam van IJssel, Executive Director, Egyptian Chefs Association
Target Audience: Anyone who plans to open or already owns/manages a business in the food sector.
Language: English with Arabic translation when needed, materials are in English
Fee: LE 750 for ECA Members, LE 1000 for Non-members

Start Your Own Restaurant Workshop

Want to start your own restaurant? Then this is the course to join!

Many of us dream of starting our own food business one day. However, once we start, it might take more effort than we expected and without proper planning our dream might turn into a nightmare.

The Egyptian restaurant sector is bustling with activity. New restaurants, cafés and retail food outlets are being established at a rapid pace. Start Your Own Restaurant WorkshopWhereas some are successful a fair number of these new ventures run into problems and close their doors again after a brief period of time. To help new and existing entrepreneurs in this sector enhance their chances of success and thus limit losses ECA offers a new course in business planning in the food sector entitled: How to Start Your Own Restaurant from Concept to Operation.

This workshop has been designed in such a way that you will work on developing your own food business concept by doing the exercises in the start-up project workbook. By the end of this 2 days course you will have developed in your project workbook the action notes and business plan needed to start your own restaurant.

Course Objectives:

After this short course participants will be able to:

  • Define a business concept clearly and practically
  • Plan market research
  • Formulate a simple but comprehensive business strategy
  • Decide on target customers, product offering and resources needed
  • Understand the importance and main components of the business plan
  • Time the business plan in detail, from concept to the start of operations
  • Monitor performance using the business plan
  • Detect warning signs of trouble ahead
  • Take corrective action in a timely manner
Course Outline:

Concept Development
What kind of a restaurant do you want to run?
Selecting a food concept
Restaurant service styles

Industry Analysis
Who is your restaurant for?
Target market
Where’s the ideal location?
Location analysis

Competitive analysis
What is your unique value proposition?
Who are your competitors?
Creating a menu – Is your menu unique?

Design / layout
Back of the house – kitchen & workflow
Front of the house- dining area

Management team & staffing
What is your staffing plan?
How many employees do you need?
What personalities should join the team?
Technologies used in restaurant business

Marketing Plan
How will your customers find you?
Customer database
Loyalty programs
Community / charity involvement
Public relations
Advertising / social media

What licenses do you need?

Financial Analysis / Growth Plan
How will your business make money?
How long will it take you to make a profit?
Basic accounting documents
Start-up fund calculator
Profit & loss calculator
Break-even calculator
Monitoring your business – Key Profit Indicators (KPI)

Training Methods Employed

Highly participative; brief lectures alternate with focused exercises, a case studies and group discussions.


Please register and submit payment for the workshop before Wednesday, 20 June 2018.
Online Registration Form
Cancellation and Refund Policy

For more information please contact us:

Cairo Headquarters
Tel.: 02 37622116 / 7 / 8 – 010 6552 7567

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