Can restaurateurs return to school to boost their profits? [Independent.ie]
- Published: 26 January 2011
Blathnaid Bergin says there is more to running a successful food outlet than good cooking
January 2011 is proving to be one of the toughest months ever for the Irish restaurant trade.
Blathnaid Bergin, who set up a School of Restaurant and Kitchen Management last year, said owners have to improve in order to survive.
Establishments are going out of business every day while others face a bleak future.
Blathnaid Bergin has for a long time worked as a sort of restaurant doctor. When things go wrong, businesses call on her advice as a consultant.
As a restaurant adviser she analyses every aspect of the business, from menus to kitchen management and customer service, and informs owners about where they can improve.
Having diagnosed the problems in dozens of food outlets up and down the country, she took the logical step of starting her own restaurant school in Abbeyleix, Co Laois, last year.
Her 12-week course is aimed at owners or managers of anything from a small tea shop to a five-star restaurant. Other students are just starting out.
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