Farm-to-Table Restaurant Management

Week 1: Sustainable Restaurant Business Models Week 2: Local Sourcing and Supplier Relationships Week 3: Menu Planning with Seasonal Ingredients Week 4: Kitchen Operations and Food Waste Reduction Week 5: Staff Training and Management Week 6: Marketing Your Farm-to-Table Concept Week 7: Financial Management for Sustainability Week 8: Growth Strategies and Scaling This course includes guest lectures from successful restaurant owners, virtual kitchen tours, and a comprehensive business plan template.