Setting up a New Restaurant
Do you think you have a great food concept and want to open up your own kitchen or restaurant? Whether you want to open a diner and coffee shop, sit down or fast casual restaurant, or a commercial kitchen, this is your chance to learn from some people who have already been through the challenges of opening kitchens and restaurants. You will learn about how to choose a location, health department requirements, energy efficient equipment and maintenance best practices, how to source your food and more!
Attendees Will Learn:
- What to consider in choosing a location.
- Health Department and Permit Requirements.
- Considerations for food sourcing.
- Energy efficient technologies and equipment maintenance.
Stephen Zolezzi and Mark Finck
Stephen Zolezzi is the President, CEO of the Food & Beverage Association of San Diego, a trade association which represents over 500 restaurants, bars and clubs. Mr. Zolezzi is a certified instructor for Responsible Beverage Service (RBS), S. D. County Dept. of Environmental Health Food Handlers Certificate program and National Food Safety Professionals Managers health and safety certification.
Mark Finck is the Lead Engineer at the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. He is responsible for developing and applying standard
test methods for evaluating the energy efficiency and performance of commercial food service equipment at the FSTC. Finck has more than twenty years of experience in commercial cooking
equipment product development - including performance, application and efficiencies.
»more about Mark