Restaurant Management Series | Operator Education | The Culinary Management Company
Culinary Entrepreneurship Series — Now Enrolling

The Restaurant
Management
Series.

12-Month Operator Education Track

Formal business education in our industry often lives inside culinary schools — stretched over semesters and tied to degree programs.

Most operators don't need a degree. They need structure. They need clarity. They need systems that hold under pressure.

The Restaurant Management Series delivers one course per month — structured, applied, and built around real operations. Take the full program or enroll in the courses that matter most to your business right now.

This is formal education. Not consulting sessions. Not motivation. Not theory without structure.
Enrollment Options
$5,000 Full Program
All 12 Courses Best Value
$497 Individual Course
Cohort Rate Per Course
$597 À La Carte
Enrollment Per Course
Course Listing — One Course Per Month
01
Restaurant Systems & Operational Structure
Build routines, roles, and daily controls that prevent chaos.
02
Cost Control & Pricing Strategy
Understand food cost, labor cost, prime cost, and pricing with intention.
03
Purchasing & Vendor Management
Control ordering, specifications, inventory flow, and supplier leverage.
04
Accounting for Operators
Read and understand your P&L. Improve margins without guessing.
05
Leadership & Supervision
Move from managing tasks to leading people.
06
Hiring, Training & Accountability
Build a team that reinforces standards instead of weakening them.
07
Marketing That Drives Revenue
Traffic, retention, and reputation — structured, not random.
08
Guest Experience as a System
Turn service into repeatable culture.
09
Compliance & Risk Management
Build documentation, inspection readiness, and operational protection.
10
Food Safety Culture & Execution
Move beyond passing an exam into consistent enforcement.
11
Growth, Expansion & Scalability
Prepare for additional revenue streams or units with discipline.
Exclusive to this program
12
Stability, Transition & Exit Planning
Build a business that can withstand pressure — or transfer smoothly.
Exclusive to this program
Each Course Includes
—Structured lessons
—Applied assignments tied to your business
—Templates and tools
—Certificate of completion
—Optional credential exam pathway
—Direct access to your instructor
Your Instructor
Raideesha Francis
Founder & Principal Consultant — The Culinary Management Company

with more than two decades of experience teaching, proctoring, and applying food safety and management standards across classrooms, kitchens, and businesses. Former culinary college professor. Certified professional communicator and corporate trainer. Licensed real estate broker specializing in restaurant and foodservice business brokerage. National Restaurant Association authorized instructor.

NRA Authorized Instructor Former Le Cordon Bleu Faculty Certified Professional Communicator Licensed Real Estate Broker ServSafe Certified
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