Entrée-preneurship Series

Due to high demand, registration for the Entrée-preneurship Series has closed. Please check back for information about the next cohort. 

 

Louisville Forward’s Small Business Development team is launching the second cohort of the  Entrée-preneurship Series designed to foster the development of new restaurateurs and food entrepreneurs. The interactive 10-class series will run from September 8 to December 1 and will be taught by local industry-leading professionals. All classes will meet at Chef Space, 1812 W. Muhammad Ali Blvd., on Saturdays from 8:30 - 11 a.m.

Registration is open, but space is limited. To participate, individuals must be over 18 years of age, attend 9 of the 10 classes and be a Louisville resident. There is no fee to participate in the series. Upon completion of the program, participants will receive continued assistance and connections to resources from Louisville Forward’s Small Business Development team.

Scroll to the bottom of the page to apply for the Series. 
 
Schedule, class descriptions and venue locations are listed below.
1. September 8, 2018
Customer Service – During this session participants will be instructed in ways the physical space and staff can go above and beyond the call of duty to create a welcoming, and pleasurable environment that customers want to come back to.
 
2. September 15, 2018
Employee Orientation and Training – In this course, participants will come away with a better understanding of how to navigate employment laws and regulations related to running a restaurant. Additional Human Resources best practices and policies for on-boarding and managing employees also will be covered.
 
3. September 22, 2018
Kitchen Set-Up and Menu Development – This course will cover the importance of proper and efficient kitchen set-up to help minimize ticket times and ensure quality and safe food preparation, as well as highlight the basic types of equipment available and its proper use.  Participants will learn the basics of menu development, focusing on such things as ingredients and sourcing, food cost, authenticity of cuisine, cross utilization, and concepts of proper pricing.
 
4. October 6, 2018
Purchasing and Managing Food Cost – Knowing food costs is integral to understanding a restaurant’s full budget. Participants will learn tips for managing food costs, through purchasing habits, tracking inventory, ands tools to help track and calculate.
 
5. October 13, 2018
Health and Safety Regulations – This course will cover the basics of proper food handling, inspections and placarding, review of common reasons restaurants fail inspections and how to keep from failing. The course also will cover the top five ways a customer becomes ill and things to consider when changing the type of food service you offer.
 
6. October 20, 2018
Auxiliary Food Services – This course is a new addition to the Series and will focus on food services outside of a traditional restaurant. The information covered in this course will be specific to food trucks, catering and prepared meals, and the specific intricacies that are unique to these operations.
 
7. November 3, 2018
Management Training – From staff management and scheduling to creating a culture for your restaurant, this session will cover day-to-day restaurant management skills, including staff training to promote from within.
 
8. November 10, 2018
Marketing and Branding – Participants will learn how to market their concept and themselves as a brand, by reviewing the various mediums of marketing from websites, social media and traditional methods such as flyers and brochures.
 
9. November 17, 2018
Accounting and Cash Handling – This course will cover steps a food entrepreneur should take to ensure their accounting system is properly set up, including budgeting, cash flow, expense management, tax payments/filings, options of bookkeeping software, and what you should know for tax preparation.
 
10. December 1, 2018
Safety: Inside and Outside – This course will review safety best practices to maintain a safe environment for customers and employees, including proper lighting, opening and closing procedures, signs of suspicious activity, how to handle disruptive incidents inside and outside of your establishment, and suggestions of how to strengthen the street block.