What are the fundamental steps to open a restaurant? How to make a restaurant successful, making it the cities “go to” restaurant? What are mistakes to avoid in this business?
Eugenio Galbiati, one of the most important Italian restaurateurs will answer these questions and many others.
Immersed in the restaurant business from a very young age, Eugenio has absorbed the know-how necessary to become a restaurateur and an entrepreneur thereafter.
After taking over the family ''trattoria'', Eugenio took the restaurant to become a success, increasing covers from 35 to1000 and making 'Ristorante e Pizzeria del Centro' in Monza, Italy one of the largest restaurants in the world. Continuing his entrepreneurial project, Eugenio opened 15 more restaurants in Italy and around the world.
If your goal is to open a successful restaurant, it will be very insightful and elightening for you to spend some time with Eugenio.
In this course Eugenio shares his experiences as a restauranteur and entrepreneur, a true inspirational mix of mindsets and practical tools on how to open a successful restaurant, from the creation of the brand to the development of the team, the day to day management and future trends in the restaurant world.
The story of Eugenio and his beginning in hospitality
Opening a successful restaurant
How to build a relation with your customers
Choosing the menu and managing the place
How to make a restaurant autonomous
Choosing partner and managing a team
Open new horizons: the acquisition of new ideas and inspirations
The new trends in the restaurant word
One of the most important restaurateur in italy, with over 1000 covers. Making his restaurant in Monza one of the largest in the world.