New American Restaurant Operations

What You Will Learn

• 1 Learn the origins and defining characteristics of New American cuisine and its operational implications.
• 2 Understand menu engineering principles, costing strategies, and seasonal planning for culinary success.
• 3 Apply front-of-house service standards, reservation management, and guest recovery techniques.
• 4 Analyze back-of-house workflows, inventory control, and quality assurance processes.
• 5 Implement beverage program design, inventory management, and cocktail development strategies.
• 6 Evaluate supply chain relationships, vendor selection, and procurement best practices.
• 7 Create financial reports, revenue optimization models, and cost control frameworks.
• 8 Develop marketing campaigns, brand positioning, and online reputation management.
• 9 Comply with health codes, food safety standards (HACCP, ServSafe, ISO 22000), and labor regulations.
• 10 Build leadership skills, team training programs, and performance evaluation systems.