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.
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
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
The Business Side of Food
Complete the intake below to secure your spot and help us prepare for your participation.
This is not a qualification screening — it is preparation. Your responses allow the instructor to understand where you are, what you need, and how to make this program as useful as possible for you specifically.
Submitting this form is not a payment. You will receive a confirmation with next steps including payment instructions. Payment plans are available — contact info@culinarymanagement.co to discuss options before submitting if needed.
The Business Side of Food
Complete the intake below to secure your spot and help us prepare for your participation.
This is not a qualification screening — it is preparation. Your responses allow the instructor to understand where you are, what you need, and how to make this program as useful as possible for you specifically.