Who is the course for and what benefits will you receive?
Course "Fundamentals of Restaurant Business"« created for those who are planning to open their own restaurant, are already working in the industry, but want to understand the business “from the inside”. The program gives a clear idea of how a restaurant works as a system – from the idea and concept to managing the team, finances and service.
After training, you will be able to not only understand what is happening in your institution, but also manage it based on numbers, processes and standards. This is not a theory from books - this is a practical course developed based on the team's experience RestaVR, which supports restaurants throughout Ukraine.
Who is studying: owners, managers, administrators
The program is suitable for owners who are just starting a restaurant, managers who want to improve operational processes, and administrators who need to learn how to manage change. Often, this course is taken by those who have no previous experience in the field, but want to understand how to build a profitable restaurant project from scratch.
What results will you see after training?
After completing the course you will:
- learn how to conduct a SWOT analysis of a restaurant and see the strengths and weaknesses of the business
- understand how a restaurant concept is formed and why it determines everything - from the menu to the design;
- you will master the basic principles of restaurant finances and learn to make decisions based on numbers;
- you will be able to implement restaurant standards and build a quality control system;
- You will receive real tools for personnel management and team motivation.
Course Author and Invited Experts
The course program was developed by the author based on practical experience in the restaurant industry, and individual topics are supplemented by invited experts - specialists in the coffee business, bar culture, service, and establishment management.
Olena Shevchenko
Course author: Olena Shevchenko
Restaurateur since 2012. My journey began with the international chain of Italian restaurants Ciro's Pomodoro, where I worked as a PR manager and organized large conferences.
Then there were the hotel and restaurant complexes "Berloga", "PryLisne", and "Irys", where I gained powerful practical experience in holding banquets, conferences, organizing concerts, meetings of first-class persons, and off-site events.
I am an economist by education, so I always focus on numbers in my work. What is important to me is the analysis of financial indicators and what I can do for the restaurant to increase turnover. I have practical cases of launching and restarting projects, training staff, and developing standardization.
Bohdana Pylypyuk
Invited expert: Bohdana Pylypyuk
A professional in the world of coffee shops, the art of making coffee, and bar management. She was educated in Italy.
- For 20 years, she was the director of the regional representative office and ambassador of the Illy coffee brand in the Eastern region of Ukraine, co-founder and president of the "First Ukrainian Association of Bartenders and Baristas".
- Member of AUBA (All-Ukrainian Bartenders Association). Also worked as a manager at the Viennese coffee shop “Amadeus” at the “Premier Palace Hotel Kharkiv”, and as a head barista at the Al.Cuisine culinary academy.
- She has conducted hundreds of courses and master classes on organizing a coffee business, making coffee, and opening coffee shops and drinking establishments.
- Foreign work experience in New Zealand, Italy, Poland and Latvia.
Olena Ponomarenko
Invited expert: Olena Ponomarenko
Brand is a chef who combines culinary creativity with a clear understanding of business processes. She shares practical knowledge that helps restaurants work more efficiently.
List of tasks:
– building a kitchen as a system, team management, optimization and menu development;
– launching projects from scratch, rebranding existing ones, scaling establishments, training chefs and implementing standards
– organization of conferences, master classes, gastronomic dinners.
Projects that have been implemented:
Bunker bar, Green room, Utopia bar, Bruno-s – project launch from scratch. Fclub Lounge, Shishkin Restaurant, Radmir Night Club, Iris art Restaurant – worked as a chef. Dubrovsky Restaurant, Metropol Restaurant, Parma Restaurant, Slobidska Sadyba – joint project and menu update.
Olesya Kolomiets
Invited expert: Olesya Kolomiets
Chef-chocolatier, certified professional chocolate and cocoa taster, expert and ambassador of Belcolade in Moldova. Experience in chocolate and gastronomy – over 10 years.
Olesya is the founder of the school of chocolate and gastronomic skills, a teacher, and a consultant for HoReCa and gastrobusiness. She previously had her own production of chocolate products, so she understands the entire product journey well: from the idea, recipe, technology, and cost to packaging, visual presentation, sales, and guest experience.
Olesya creates unique chocolate solutions and iconic gastronomic "chips" for the best restaurants in Moldova that make the establishments more recognizable: chocolate compliments, original dessert elements and chocolate display cases, branded details, gift items, and visual accents using chocolate.
In her practical experience, such small but thoughtful details strengthen the guest's emotional connection with the establishment, increase the value of the presentation, make the product more recognizable, and help restaurants better sell desserts, gift items, and special offers.
Its strength is combining taste, craft, aesthetics, product history, and business thinking, turning chocolate not just into sweets, but into a tool for branding, impressions, sales, and gastronomic culture.
What is the course about: structure, key modules and practical cases
The program contains the most important blocks without which a restaurant cannot be stable. You will go through the process from building a concept to financial planning. We will analyze how to create an organizational structure for a restaurant, describe roles and areas of responsibility.
Special emphasis is placed on working with personnel: selection, adaptation, restaurant personnel management and internal communication. Let's consider restaurant marketing, how to attract guests without unnecessary costs and work with repeat visits.
The course is built on examples of Ukrainian cases and real situations - from menu implementation to event organization and restaurant game as a team training format.
Format and possibility of offline training in your city
We know that restaurateurs work in different formats, so the course can be taken both online and offline. The offline training format is conducted directly on the customer's territory in any city in Ukraine. Team RestaVR comes to your institution to analyze work processes, adapt knowledge to your reality, and provide personalized recommendations.
Online or on-site
If you choose the online format, learning takes place through a platform with full teacher support. Participants receive materials after each module: tables, templates, checklists.
Offline format is an individual visit of our expert to your city. We work throughout Ukraine, and also cooperate with clients from Europe and the European Union countries.
Conditions and organizational details
The training lasts from two to three weeks, depending on the format. For offline training, living expenses (transportation + accommodation) are paid separately. Details of the date, duration, and conditions are agreed with the manager after the application.
How to start studying: application and preparation for the start
To join, leave a request on the website or contact the manager RestaVR. You will receive a short brief so that we can understand your work format, goals and current challenges. After that, we will provide a full program, schedule and preparation materials.
Restaurant Business Basics Course – it’s not just training, it’s an investment in the stability of your institution. We don’t just teach – we help implement.
- 12 Lessons
- 72 Themes
- 24 Hours
- 1. Restaurant concept7
- 2. Restaurant organizational structure5
- 3. Marketing8
- 3.13.1. Positioning your establishment
- 3.23.2. Determining the type of guest and identifying the anchor product
- 3.33.3. Marketing mix
- 3.43.5. Outdoor and indoor advertising
- 3.53.4. Restaurant event organizer
- 3.63.7. Mystery guest questionnaire
- 3.73.8. Emotional marketing
- 3.83.6. Guest base and feedback management
- 4. Restaurant sales techniques4
- 5. Work with personnel7
- 6. Specifics of menu implementation8
- 6.16.1. Stages of creating a menu
- 6.26.2. Technological and calculation maps: main errors
- 6.36.3. Rules for menu development
- 6.46.4. Why do you need to create a separate regular menu?
- 6.56.6. General rules for product storage
- 6.66.7. Sequence of actions for creating a menu
- 6.76.5. Special offers
- 6.86.8. Selection of equipment according to the menu concept
- 7. Pastry chef as a business tool6
- 7.17.1. How does your confectionery start? Main stages
- 7.27.2. Basics of hygiene and expiration dates. Secrets of long-term storage of desserts: pros and cons.
- 7.37.4. Organization and planning: flow logistics
- 7.47.3. Check – letter when selecting a room
- 7.57.6. How to increase sales in a confectionery establishment?
- 7.67.5. How to choose the right inventory and equipment
- 8. Organization of the bar8
- 8.18.1. Classification and characteristics of bars
- 8.28.2. Selection of equipment for the bar
- 8.38.3. Workplace organization
- 8.48.4. Selection of inventory
- 8.58.5. Creating a bar menu
- 8.68.6. Functionality of bar specialists: head bartender, bartender and bar back
- 8.78.7. Bartender checklist
- 8.88.8. Bar service rules
- 9. Organization of events in a restaurant7
- 10. Finance7
- 10.110.1. Total financial receipts
- 10.210.2. Formulas for calculations
- 10.310.3. ABC analysis: how to properly disassemble and analyze it
- 10.410.4. Financial statements
- 10.510.6. Errors in financial strategy that affect the result.
- 10.610.5. Salary calculation methods: KPI
- 10.710.7. Tools for reducing costs in a restaurant.
- 11. The role of the owner in his business5
- 12. Restaurant gameThe final session will feature a restaurant game - a tool for owners to see the establishment through the eyes of the staff for guests. You will be able to identify weaknesses in sales and service, learn how to resolve conflict situations. After the game, you will receive ready-made solutions that will help increase profits and the number of regular guests.0
Olena Shevchenko
Restaurateur since 2012. My journey began with the international chain of Italian restaurants Ciro's Pomodoro, where I worked as a PR manager and organized large conferences. Then - the hotel and restaurant complexes "Berloga", "PryLisne", "Iris", where I gained powerful practical experience in holding banquets, conferences, organizing concerts, meetings of first persons and off-site events.
- Individual:
- After completing the course, a certification is conducted.
- Methodological materials are provided after each lesson.
- Groups are recruited up to 10 people.
- Additionally, speakers are involved depending on the topic.
After taking the Fundamentals of Restaurant Business course, I finally understood how to build a restaurant management system - not a chaos of people and processes, but a clear model where everyone knows their role. The division into modules: finance, personnel, marketing and service was especially valuable. This is not just training - it is a full-fledged start in the restaurant business
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