Business Boot Camp: The Restaurant
Instant and high pressure decision-making is critical in a modern, dynamic organisations. When a manager is in his comfort zone, decisions are made through instinct and experience. When taken out of this zone and into areas of uncertainty, instinct becomes far more relevant, as does quick-fired strategic and collaborative thinking.
The Restaurant provides a realistic business challenge that captures issues often faced by business leaders and managers. In addition, the intense nature of the challenge and multi-faceted deliverables makes an ideal platform for second-day feedback, analysis and learning.
Why should you attend?
Most good business leaders do the easy things well, but great businesses are lead by people who manage to add to this by doing the difficult things well. Time is not a luxury that many businesses enjoy, and The Restaurant challenges those who wish to excel under pressure.
The programme
A full two-day programme which involves on- and off-site activities. During day one, two opposing teams will create from concept to implementation, a fully operational restaurant which will serve food to the public.
Day one
- Meet with host chef and food business expert Chris Barber, witness inspirational talk and food demonstration
- Create conceptual restaurant business; including menu, service style, interior design and theme, marketing plan, budget and profit forecast
- Following expert feedback and analysis, build and deliver restaurant concept to potential market
- Compete with opposing team to convert maximum market share
- After service, receive feedback from dining guests and experts
Day two
- Receive detailed feedback from host Chris Barber on individual and team performance
- Study and discuss customer feedback
- Present final P&L, discuss success and failure of each element, critique opposing teams P&L
- Participate in open forum: what worked, what didn't?
- Analyse the offer of opposing team, what did they do better? How would the skills they showed have enhanced your own presentation?
- Personal and buddy analysis; each delegate will assess their own performance, and that of a buddy
- Key question: if the challenge was to take place on day two, what would they do differently?
- Which elements of the programme would be incorporated into business life and why?
Who is it for?
Never have food, chefs and restaurants been more in vogue; many aspire to quit the city for the kitchen, but if running a restaurant is so easy, why are there so few restaurant millionaires?
The rewards are immense; even on a fundamental level, delegates will get a unique insight into the running of a restaurant and all that it entails, and at the very least will learn to cook and serve a number of dishes under the watchful eye of genuine restaurant experts. There is fun to be had, and team-building and leadership will be enhanced.
There is a more cerebral angle to the challenge, and the delivery of a successful P&L is the ultimate goal.
Business Boot Camp: The Restaurant is not for the faint hearted, but if you can't stand the heat...
About the tutors
Dr Jonathan Davies
Having worked with a wide range of clients (Logica, Southern Water, Bechtel, Thistle Hotels, BSi, British Gas) Jonathan is committed to helping companies gain an effective return on investment and achieve long term change. In particular he takes the approach of helping delegates align their style and skill set to a more proactive and positive leadership approach. He believes in the need to challenge them in order to take them to a more productive business and commercial approach that will add significant value.
Prior to working with Warwick Jonathan has worked in organisational development with the Electricity Industry (Distribution and Generation) and at various business schools and blue chip organisations.
Christopher Barber
Chris spent 11 years as personal chef to HRH The Prince of Wales. He has undertaken stages in France and Italy. These include the two Michelin-star Jean-Paul Jeunet in Arbois, and the three-star Enoteca Pinchiorri in Florence. Chris also worked at The Cipriani in Venice. During his time with the Prince of Wales, Chris developed close links with many top chefs and influential people in the food world such as Raymond Blanc, Antonio Carluccio, Gennaro Contaldo and Marco Pierre White.
Since January 2005 he has been a freelance food and beverage consultant whose long term clients include Anouska Hempel Management, Garsington Opera, Chandris Hotels and the BBC. He lectures at the internationally renowned Leith's School of Food and Wine.