Concept to Kitchen: How to Start and Grow a Successful Restaurant

Description

Join us for a powerful, in-person workshop designed for aspiring restaurateurs and current restaurant owners who want to strengthen, grow, or launch their food business the right way. Hosted at the USC School of Medicine Culinary Kitchen in partnership with FoodShare, this interactive session brings together experienced restaurant owners, culinary professionals, Richland County Library Culinary program, food safety experts, and the Small Business Development Center (SBDC). Over three focused hours, you’ll gain real-world insight into what it truly takes to open and operate a successful restaurant — from concept development and menu strategy to licensing, food safety, financial planning, and scaling for growth. Our expert panel will share practical advice, hard-earned lessons, and clear next steps to help you avoid common pitfalls and move forward with confidence. We will have 4 experienced restaurant owners on hand as your guides. Whether you’re exploring your first restaurant idea, launching a food concept, or looking to improve profitability and operations, this workshop will provide clarity, resources, and a roadmap for success. You Will Learn: • What it really takes — financially and operationally — to start and sustain a restaurant • The key licenses, food safety requirements, and regulatory steps you must follow • How to build a profitable concept with strong systems for long-term growth Hand outs Include: Startup cost checklist Licensing checklist Food cost calculator sheet Business planning worksheet Local resource list