Spring 2026 · Enrollment Open
Culinary Entrepreneurship:
The Business Side of Food
You're Not Enrolling to Learn How to Cook.
You're Enrolling to Build a Business.
How to Think Like a Business Consultant — Before Problems Make It Unavoidable.
This is not a motivational course. It is operational training — guided by a Certified International Instructor, business consultant, published author, and licensed real estate broker who has spent over two decades watching food businesses succeed, struggle, and fail. The difference is almost always the same: infrastructure, not food.
Culinary Entrepreneurship:
The Business Side of Food
An interview with Alicia Couri, Founder & CEO of Audacious Concepts Inc. and Host of Red Carpet CEO — featuring Raideesha Francis, Founding Principal Consultant, The Culinary Management Company
Raideesha Francis shares key strategies for building a successful food business — practical, experience-driven insight for chefs, restaurant owners, and food entrepreneurs across South Florida, including Miami-Dade and Broward County.
Topics Covered
- Turning culinary passion into a profitable, scalable business
- Launching, operating, and growing restaurants, food trucks, and culinary ventures
- Avoiding common pitfalls that cause failure in the food industry
- Building sustainable income streams while reducing risk and liability
- Navigating compliance, operational, and local business challenges in South Florida
Though recorded two years ago, the advice remains highly relevant for anyone serious about starting or growing a culinary business in Miami, Fort Lauderdale, and the surrounding areas.
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Great food alone does not sustain a business.
After years of working inside this industry, a recognizable and predictable pattern emerged — revealing exactly how and why culinary businesses fail. The answer is almost never the food.
- Compliance addressed after violations — not before them
- Agreements informal — expectations left unclear
- Pricing that generates sales but not sustainability
- Systems that live only in the owner's head
- Commercial leases misread as residential contracts
- Staff training inconsistent — knowledge gaps invisible
- No succession thinking, no transferability, no options
- Communication unclear — with staff, vendors, and inspectors alike
"This program is designed to address these issues before they cost you time, money, or your business entirely."
Using Wisdom and Strategy —
Not Hopes and Amazing Food Alone.
When you learn to think like a consultant, your growth is sustainable — because you understand why each decision matters. Only you know your business the way you do. This program gives you the framework to run it that way.
Business Strategy. Infrastructure. Protection.
Topics are guided by curriculum design and cohort needs — instruction is responsive, not rigid. Every area covered addresses the most common and costly causes of foodservice business failure.
Topics are addressed based on curriculum design and cohort needs. Not every area will receive equal depth in every cohort. Instruction is responsive, not scripted.
Designed for Entrepreneurs Who Want to Build It Right.
This Program Is For You If…
- You're planning a food truck, café, catering company, bakery, or pop-up
- You've recently opened and already sense gaps in structure or systems
- You're rebuilding after early mistakes and want to do it correctly this time
- You want to understand regulatory, legal, and financial expectations before you're in them
- You're ready to stop figuring it out as you go and start operating with intention
- You value infrastructure and longevity over shortcuts and guesswork
This Program Is Not For You If…
- You want someone to fix your business for you
- You're looking for quick wins without changing how you think
- You want validation rather than education
- You believe great food alone is a complete business strategy
- You are not prepared to participate, implement, and apply what you learn
Live. Guided. Structured Around Your Business.
Tuesday, April 28, 2026 — Live virtual session focused on implementation review, risk assessment, and operational gaps. Available to early registrants only.
Choose Your Level of Access.
Both tracks cover the same program content and run on the same schedule options. The difference is the depth of implementation support and oversight you receive while building.
- Full access to all five live virtual sessions and replays
- Companion workbook and downloadable operational tools
- Step-by-step business infrastructure framework
- Guided implementation during class sessions
- Independent application between sessions
- Early registrant bonus session — April 28, 2026
- Extended guided session immediately after each class
- Live feedback and decision review during extended sessions
- Implementation and risk assessment in real time
- Peer accountability and collaborative working environment
- One document review — business plan or SOP
- Early registrant bonus session — April 28, 2026
Who Have Worked With Her.
These are not program testimonials — they are from clients who hired Raideesha Francis directly. The program delivers the same thinking, the same strategy, and the same approach.
Raideesha is an intellectual powerhouse. She possesses an innate ability to transform an ordinary business into a dynamic empire that bears profitable returns. Once you connect with this Mastermind, be prepared to significantly improve your company and turn it into a multi-stream source of income.
Working with Raideesha has been the ultimate pleasure. She has a wealth of knowledge that has not only helped me to increase my sales, but organize my business so that I'm able to maximize my time and services.
Raideesha Francis is a visionary with an ability to see exactly what your business is missing and guide you to the solution. Her vast experience and expertise in the corporate culinary industry has equipped her to work with businesses large and small to bring them to a place of profitability and purpose.
Her systems and processes have helped me to better structure not only how I do business but also enhance my lifestyle as well. Thank you, Raideesha for working with me and I appreciate your knowledge and guidance.
After our first meeting I felt like she was a fly on my wall as I heard her voicing all the thoughts I had in my head. Through her coaching I already have a one-year calendar packed with events and action plans to achieve it.
Honesty is the key thing I love about The Culinary Management Company. Ms. Francis is a perfectionist that provides you with excellent service with years of professional experience.
Projects I have been working on for more than a year, she has guided me through the steps which is like 1-2-3. Her ideas just riddle off and I am truly happy and blessed that I came across such a talented and gifted person. I highly recommend her, no matter what type of business you are in.
One of a kind experience. Raideesha's mastermind and consulting is cutting edge and thorough. Her input has changed my view on business development in the 21st century.
Yes — this program is fully virtual and live. You can participate from anywhere in the world. Session access details and the platform link will be sent to you after enrollment is confirmed. The only requirement is a reliable internet connection and your full participation. All session times are in Eastern Time — time zone options are available when you complete your intake.
Both tracks cover the same curriculum and run on the same schedule. The Classroom provides structured instruction — you attend all live sessions, receive the workbook and tools, and implement independently between sessions. The Workshop includes everything in The Classroom plus an extended guided session immediately after each class where you receive live feedback, decision review, and implementation oversight directly from the instructor. If you want your decisions reviewed before you finalize them, The Workshop is designed for you.
The content is identical — the difference is pacing. The Five-Day Intensive runs Sunday March 22 through Thursday March 26, 2026 — five consecutive days of focused immersion. The Weekly Sessions run every Tuesday from March 24 through April 21, 2026 — one session per week over five weeks. Choose the format that fits your schedule and your learning style. Both include replays.
Yes. All sessions are recorded and replays are made available to enrolled participants. That said, live attendance is strongly encouraged — the value of real-time interaction, live Q&A, and instructor feedback during sessions cannot be fully replicated through a replay alone.
This program is specifically designed for entrepreneurs at the planning and pre-launch stage — it may actually be most valuable before you open than after. Building the right systems, agreements, and compliance structure before you launch is significantly less costly than correcting them after. If you are planning a food business, this is exactly where to start.
Yes. Many of the entrepreneurs who need this program most are already operating — and already sensing the gaps. If you have been running your business without formal agreements, written SOPs, a clear compliance structure, or a pricing model you can defend, this program addresses all of it. The earlier you address these areas the less they cost you.
Yes. Payment plans are available for both tracks at checkout through Klarna or PayPal — both offer flexible payment options you can select when you complete your enrollment. No need to contact us in advance. Simply choose your preferred payment method at checkout.
You will receive a confirmation email within 24 hours with your payment instructions and everything you need to know before the program begins. Submitting the intake is not a payment — it is the first step. Your spot is confirmed once payment is received.
Due to the nature of this program and the preparation involved for each cohort, all sales are final once payment is received. If you have scheduling concerns or extenuating circumstances, contact info@culinarymanagement.co before enrolling to discuss your options. For payment flexibility, both Klarna and PayPal payment plans are available at checkout.
Enrollment is intentionally limited to maintain a high-touch experience. Small cohort sizes ensure that every participant receives meaningful attention, that sessions remain focused, and that the instructor can address the specific needs of the group rather than delivering a one-size-fits-all curriculum.
Instruction Informed by Real Experience.
There are instructors who teach business. There are consultants who fix businesses. Raideesha Francis does both — and has spent over two decades making sure food entrepreneurs never have to learn the hard way.
As a Certified International Instructor and Registered International Examination Proctor through the National Restaurant Association, she teaches ServSafe and approximately 15 college-level, internationally recognized certification courses to professionals across the industry. She built the honors-level business communication curriculum framework currently taught five days a week at a top-ranked private institution in South Florida — a framework later expanded through institutional collaboration and still active across both campuses today. She also serves as club advisor for the Global Research & Consulting Club — an international student consulting organization with chapters at institutions including Harvard, MIT, Oxford, Wharton, and Stanford — where the intersection of research, strategy, and consulting informs her approach to business education at every level.
Her consulting work spans food trucks to franchises, startups to established multi-unit operations, and domestic businesses to international operators entering the North American market. She has worked inside Sysco Food Services — the world's largest food distributor — written for Entrepreneur Media, earned licensure as a real estate broker with an understanding of business brokerage, and holds certification as a professional communicator.
She is the founder of The Culinary Management Company, the author of Food Safety for the Everyday Professional — the first title in The Culinary Management Company Training Series — and is currently completing her second book: Culinary Entrepreneurship: The Business Side of Food.
This program is the bridge between those two bodies of work. Every topic taught here has been lived, consulted on, or built into a curriculum long before it became a class.
She does not teach what she has heard. She teaches what she has done.
Please note: This program provides education and guidance informed by industry experience. It is instructional in nature and does not constitute consulting, legal, financial, or real estate advice. Topics are addressed based on curriculum design and cohort needs — not every area will receive equal depth in every cohort. Results depend on individual effort, circumstances, and implementation. Participants are