DESCRIPTION

Students will get a tour of the kitchen and dining area of the restaurant. In addition to being exposed to the tools of the trade and the flow of the business, the owner will also discuss the many facets of opening and operating a thriving restaurant in a depressed economy including passion and purpose, understanding the local market, customer service and reputation, business basics, and entrepreneurship. Students will also have the opportunity to engage with the restaurant manager, head cook, kitchen support staff, bartender, and waitstaff as part of their tour.