Running a Successful Restaurant

Have a great restaurant idea and ready to make it a reality? Based on successful restaurateur Frank Scibelli’s 34 years of experience, this class focuses on what it really takes to run a thriving restaurant — day after day, year after year. Participants will learn how to create and maintain systems that keep operations efficient, service consistent, and teams inspired. Drawing from real-world lessons across multiple acclaimed restaurant brands, the course covers how to protect quality, manage costs, maintain profitability, and adapt to evolving market trends — all while preserving the soul of your concept.

Whether you’re managing a single neighborhood spot or building toward multi-location growth, you’ll gain practical tools and proven strategies for long-term success in the restaurant business. A portion of the proceeds will be donated to Claire’s Army.

Please bring your preferred method of note taking.

This course is designed for aspiring restaurateurs, chefs, and hospitality professionals who are ready to turn their concept into reality. It’s also a great fit for managers, investors, or entrepreneurs looking to understand the full process of launching a restaurant, from planning and financing to operations and compliance. Whether you’re opening your first neighborhood café or planning a multi-unit brand, this class provides the practical roadmap you’ll need to get started with confidence.