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The investment necessary to open a restaurant is often an afterthought, while the logistics take center stage. In the daydreaming phase, you focus on the location, your menu selections and your vision — you can’t wait to get started! But at some point, you must consider the money needed to make this a reality.How Much Does it Cost to Open a Restaurant? 

How much does it cost to open a restaurant? 

What You Need to Know 

To start this new venture, you will need a fair amount of capital. According to a survey of over 700 restaurant owners, the average cost to open a restaurant is $275,000, and that’s not counting the cost of the building.

Whether you will finance this yourself or find investors to help is just one of the decisions you will face in the early stages. 

Advice from the Other Side: Don’t Overspend! 

When you decide to open a restaurant, you are making one of the biggest investments in both your career and your life. But so many restaurateurs say they wish they could go back and make better spending decisions than the ones they made at the beginning of their journey. 

Two expenses you may not realize you need to budget for before you start the process are: 

  • Music licensing fees: You need to pay to play music in your restaurant or you could face hefty fines.
  • Utility deposits: You may need a sum of money up front to set up utility accounts. 

There are also some areas where you may be able to cut costs in the early stages.

  • Commercial kitchen equipment: Look for used equipment that still functions well, but doesn’t come at the high sticker price of a new model.
  • Marketing expenses: Before you hire an expensive agency to handle your marketing, try to leverage free ways to get your message out. Use social media and local networking to drive foot traffic!

Always Count the Cost 

While location and restaurant market will greatly determine the costs for your new eatery, one of the biggest mistakes new restauranteurs make is neglecting to fully understand the upfront investment. At Park City Culinary Institute, you’ll get the basics you need to realize your dreams of running a kitchen. 

Entrepreneurs come to Park City Culinary Institute because its fast, intense program helps them hit the ground running. Whether you want to open a restaurant, bakery, catering company or other business, learning the science behind what you’re cooking is going to help you create the results you want.

Culinary careers don’t all look the same. It’s a common misconception that a culinary arts education only provides one career path — chef. In reality, culinary training offers you a world of opportunities. Below are six potential paths you can take. 

Culinary Careers to Pursue After Graduation

Chef 

Culinary training helps create knowledgeable, skilled chefs. But you don’t have to be a typical chef in a kitchen restaurant. You could be a personal chef for a high-income earner who doesn’t have time to cook at home. You could be a research chef for a food chain or manufacturing company. These chefs develop ideas based on consumer testing or they work to change a recipe to make it appeal to a wider audience. 

Nutritional Consultant

Culinary school gives you a clear picture into the science behind what we eat and how we prepare food, and this gives you insight into the health benefits and drawbacks of specific diet choices. Using this training, you can leverage your experience into a career as a nutritional consultant, designing diets for clients who struggle with obesity or illness, or simply want to eat better. 

Catering Company Owner

Start your own catering company and capitalize on a lucrative area of the market! Catering is an in-demand service all year. You can run a business and put your creative recipe-building skills to work.You’ll create menus and meet new people. You get a taste of business and you get to spend time in the kitchen.

Bakery Owner

Opening a bakery is another fulfilling option when you’re analyzing culinary careers. It’s specifically attractive to chefs who have trained in the pastry department. Is there anything better than making desserts that make your customers smile?

Restaurant Manager or Owner

A restaurant manager who knows exactly what a chef does is a much better manager. You can excel in this role since you know what goes into the decision-making process. Open your own restaurant or start in a management position to gain more experience first. Either way, it offers an opportunity for growth. 

Food Writer 

If you love reliving your unforgettable culinary experiences, why not share them with the world? A food writer gets to seek out noteworthy experiences, and write about them. Visit restaurants, meet with Chefs, try out new recipes, or travel to taste new cuisines. Then share your experiences with a growing audience of followers.

A range of culinary careers is available for you to find your passion, and your journey starts here at PCCI. Explore our skill certification options and see why so many students rave about Park City Culinary Institute.

Are you dreaming of opening a new restaurant? One of the first questions you’ll mull over is what to put on your menu. Configuring the direction of the menu sets the tone for the entire establishment, so it’s a key step in the initial planning stages of following your dream. 

How to Build a Menu for Your New Restaurant

The tips below can help chefs decide on their staple menu selections so guests will want to come back for another meal.

Cross-Utilize for Menu Variety 

One of the biggest limitations to any menu is the size of the restaurant kitchen. It’s a challenge to incorporate a range of flavors and cuisines when you only have a few workstations. 

However, a varied menu at your new restaurant, even if the kitchen is small, is a good goal to aim for. The top way to achieve this is by cross-utilizing ingredients. 

When you learn how to create a lot with just a little, your job is less complicated but your guests are still satisfied with the number of options. And you get to unleash your creativity nightly instead of limiting your work to only a few dishes.

Pay Attention to the Logistics

When it comes to presenting your new restaurant menu to the world, use legible fonts. And don’t drone on in the item description — just tell the diner what to expect and which ingredients are used. 

Remember, your restaurant menu is your opportunity to present your craft to your customer — it needs to make a great impression. Consider how the design will look under your restaurant’s lighting and make sure it’s easily readable for people with weak eyesight. 

Know Your Profit Margin — Price Everything Right

Your menu prices until will be somewhat arbitrary until you hammer out the hard costs of each dish. But it’s not just a matter of tracking the actual ingredient prices — you need to calculate your operational costs too. Once you have these figures on paper, you can better estimate how much you need to charge per dish to make a profit, and you’ll know exactly what your profit margin is per menu item. 

Going forward, you’ll be able to track the top-performing dishes and make gross and net revenue projections based on what’s selling. Then you can better design your menu to highlight the dishes that are both popular and more profitable. Menu creation is an ongoing process, not a task you’ll complete just once. Set aside time to optimize your menu periodically.

Perfect Your Talents

The next stage of your career begins at Park City Culinary Institute. We have a wholehearted focus on building our students’ expertise in all areas, so you can benefit from the experience of our many talented professionals in the field. Contact us today to learn more about how to get started. 

As a chef, you have a lengthy daily to-do list. One of those essential tasks is crafting menu-defining dishes that set your table apart. For inspiration and a fresh perspective, check out this list of seven big food trends for 2018. 

Regardless of whether you’d like to incorporate the latest fads or strike out on your own, knowing what is gaining traction in the restaurant industry can help influence your creativity. 

Avocados … on Toast 

After a controversy about the expense of avocado toast and its supposed outrageous price was all over the news, it became a legend on breakfast menus everywhere. Avocado toast is now “a thing,” and avocados, in general, are a major ingredient. 

Vegetables as Carbohydrate Substitutes

Vegetables are no longer just vegetables. Today, they’re pizza crusts and pasta, with carbs replaced by nutrient-rich foods, just prepared differently than they normally would be. Use veggies in place of your typical carb-focused fare, and you’ll likely see a spike in the dish’s popularity. 

Plant-Based Menu Options

Speaking of veggies … they’re now the focus of every course. More and more diners are going vegan, and that means restaurant menus have to adapt. Do you have plant-based diet-friendly options for your guests? From the traditional veggie burger to more adventurous vegan fare like curried coconut quinoa, a blank canvas of plant-based creativity awaits the vegan-friendly chef. 

Small Plate Concepts

Small plates are growing in popularity and are influencing many restaurants to alter their offerings. No longer is the three-course meal the standard. Now, it starts with an appetizer, then shared small plates, then ends with premier cocktails. The small plate concept is a mindset you should embrace. 

Doughnuts with Non-Traditional Filling

Specialized doughnuts are all the rage, and any trend relating to an item as wonderful as a doughnut likely isn’t going to pass anytime soon. The kicker is the doughnuts don’t have to be powdered or filled with jelly. What about a peanut butter and jelly doughnut? Cereal-themed donuts? Tea, sesame or sweet corn? The unique flavors never end. 

Thai-Rolled Ice Cream

It used to be bubble tea, but the latest Asian dessert making headlines is Thai-rolled ice cream. The ice cream isn’t scooped — it’s poured as a liquid and manipulated with paddles as it freezes and gets rolled up. Then it’s placed in a cup and topped with all the traditional ice cream add-ons. 

House-Made Condiments

Wasabi mayo? Cracked pepper cream cheese spread? Sweet and spicy vinegar sauce? House-made condiments will set your establishment apart. After all, it’s the only place your diners can go to get your unique dips and spreads. 

At Park City Culinary Institute, we don’t just follow food trends, we live them. Explore your creativity with cooking classes or enroll in our culinary program. Live your dream — taste your handiwork. Call today to learn more.

A culinary career can be as rewarding as it can be strenuous. For the future chef with an unrelenting drive for their calling, it’s a lifestyle that will also be extremely fulfilling. 

choose a culinary career

Consider a culinary career if you exhibit the five characteristics below. 

1. Your Passion Is Food

You can’t just like to cook — you have to passionately love the art of creating meals. It can’t be something you feel you should like; it has to be something you must do. When your passion is food and you’ll be in the kitchen whether or not you choose a culinary career, why not make it more than a hobby?

2. You Love to Work Hard

A culinary career is not for the faint of heart. You’re on your feet for hours every day. You have limited vacation time. You’re up early and you’re up late. 

Even when you feel physically and mentally weak, you press on. You love what you do, but you also love the unrelenting work that goes with it. If this is how you feel about pursuing a culinary career, you’ll succeed. 

3. You’re Committed to Learning

If there is one fact an experienced chef knows, it’s that the learning process never ends. You will always discover a new ingredient or a new technique. Then it’s time to perfect it. To become better, and you have to be humble enough to admit you can.

4. You Have Motivation

You’ve never needed someone to stand by and tell you what to do next. You take the initiative. You don’t just notice what needs to be done, you do it. That shows motivation, and it’s a quality you’ll need if you’re going to build a culinary career.

5. You Thrive Under Pressure

When there’s a challenge, you don’t just meet it, you welcome it. In culinary school and in a commercial kitchen, you’ll be tested and criticized, but these obstacles are merely stepping stones in your mind. For the candidate who thrives under pressure, culinary training is an entryway into a career that is built for them. 

Additional qualities can help you in your future role as a chef, such as time management and creativity, but at this point, you probably know deep down what you want: a culinary career. If this list speaks to you and your goals, there is no better launch pad than Park City Culinary Institute. Train with the best and learn from them, and soon, you’ll join their ranks. Find out what it takes to sign up — contact us today. 

If you’ve enrolled in culinary school or if you’re planning to — you may have no idea what to expect.

Culinary School: What to Expect

Culinary School: What to Expect

If you’ve enrolled in culinary school — or if you’re planning to — you may have no idea what to expect. 

You know you’re passionate about food and cooking, and you’re committed to improving your knowledge and skills. While you’re in culinary school, you will have plenty of opportunity to indulge your passion, but once you’ve earned your certificate, you will have done so much more.

When you choose Park City Culinary Institute, you can expect an engaging, exciting environment that will challenge you to learn, discover and create.

You Will Learn in Culinary School

Learning is the overarching purpose of any educational program. But in culinary school, you will learn so much more than you might expect. A great culinary school will teach you all the advanced preparation and cooking techniques you need to achieve your goals, whatever they may be. But more important than what you will learn is how you will learn during the course of your culinary education.

Your professional chef instructors will guide you through the learning process, but you will learn by doing — not just by reading or watching someone else. And that’s not something you can ever accomplish by reading cookbooks or watching cooking shows on TV.

You Will Discover in Culinary School

No matter how long you’ve been cooking or in what capacity, you’ll always find new realms to discover.

Once you start classes, you’ll immediately begin discovering new and exciting developments in the industry. You’ll explore new preparation and cooking techniques and learn about many types of cuisines. You will discover new flavors and ingredients.

Beyond the nuts and bolts of your journey, however, is self-discovery. You will unearth passions and abilities you never knew you had. 

You Will Create in Culinary School

Your culinary education will elevate your skills and knowledge, certainly, but it will also inspire you to create. 

Armed with all you learn and discover on your path to a cuisine or pastry certificate, or a combined professional certificate in the culinary arts, you will find yourself thinking about the new recipes and dishes you want to create. 

Are you ready to start your journey? When you attend Park City Culinary Institute in Salt Lake City, you will be on the fast track to learn, discover and create more than you ever believed possible. You can complete our professional certificate programs in just one to four months. Contact us today for a free career counseling session and to learn more about what your life will look like when you’re finally in culinary school.

 

When you enroll in culinary school, you (rightly) have the expectation that you’ll be learning from educators who are also experts in their industry. Unfortunately, that isn’t always the case.

graduation

The founder and director of Park City Culinary Institute in Salt Lake City had that expectation herself. What Laurie Moldawer discovered, however, is that some American culinary schools were putting their fresh new graduates to work as instructors. Others employed experienced instructors who lacked real-world experience in the food and beverage industry.

This helped inspire a new paradigm in culinary education, right here in Salt Lake City, where students learn from veteran educators with proven success in the culinary industry.

Proven Industry Leaders Impart Real-World Knowledge

Are you familiar with the old adage: “Those who can, do; those who can’t, teach”? This implies that educators in a given field couldn’t achieve success in the industry, so instead went into teaching. 

Today, we know this couldn’t be further from the truth. In fact, those professionals who achieve the greatest success in their industry often make the best teachers. Who doesn’t want to learn from someone who enjoyed great success themselves?

This is especially true for culinary school educators, due to the unique environment of a working commercial kitchen.

Educational Experience Matters in Culinary School Instruction

Having real-world experience — and success — in the food and beverage industry is critical for culinary school instructors. It does not, however, qualify someone to teach, no matter how many accolades they may have earned in their career.

To join the Park City Culinary Institute team, accomplished chefs and other industry experts must also have the training, experience and temperament to teach. 

Teaching the culinary arts — like working in a commercial kitchen — requires a unique skillset. And because the industry is continually changing to meet the needs of its customers, chef instructors must constantly hone and update their own skills and knowledge.

Choose a Culinary School with Passionate & Accomplished Chefs

Our culinary school instructors teach, mentor and inspire our students. 

With 30 years or more experience on average, our chef instructors have opened, owned and worked as executive chefs in award-winning restaurants around the world. And they have extensive experience in training and inspiring others to greatness.

At PCCI, our students learn in a real commercial kitchen from some of the most renowned chef instructors in the industry. And with programs you can complete in just one to four months — in day or evening classes — you’ll have your professional certificate in no time.

Conveniently located in Salt Lake City, Utah, Park City Culinary Institute provides a unique and highly effective educational experience. Our students come from around the globe to learn from our amazing team of chef instructors. Contact us today to schedule a complimentary career counseling session, or to learn more about our unique culinary school approach.

Culinary school curriculum traditionally includes foundational elements of food preparation, knife skills and culinary science. Today, however, many schools are encouraging the use of local farmers and artisanal producers to source ingredients.

farm to table

This philosophy typically referred to as the farm-to-table or farm-to-fork movement, emphasizes the importance of understanding what goes into the ingredients we use in our cooking and food preparation, and the difference that fresh, locally sourced products make in a finished dish.

What Is Farm-to-Table Cuisine?

This approach to cuisine establishes strong ties between chefs and their direct sources of ingredients. That source could be a farmer who grows vegetables, a rancher who raises cattle or a dairy farmer who provides milk, butter and cheese.

When a culinary professional knows the source of their ingredients, they develop confidence in the flavor, quality and sustainability of the product. They know the ingredients are fresh and they know the process the provider uses to derive their products. 

In most cases, the provider sells directly to the chef or restaurant, rather than using a third-party distributor.

Why Do Culinary Schools Teach this Philosophy?

The benefits of the farm-to-table philosophy cannot be over-emphasized, which is why this approach is often included in culinary school curriculum. 

One of the primary reasons culinary professionals practice this philosophy is freshness. But it also helps ensure a consistent supply of ingredients. Purchasing from local purveyors encourages small business growth and sustenance, and it keeps income within the local community.

Finally, this philosophy is important to learn for the benefit of the people who will eat your food. Locally sourced fresh ingredients produce the most flavorful dishes in that location, at that time. Processed, previously frozen or otherwise artificially preserved ingredients can’t possibly compare to the quality these ingredients will provide.

How Can This Benefit Your Career after Culinary School?

Attending culinary school is a powerful way to boost your career opportunities in a variety of industries. But when you learn how to leverage the farm-to-fork philosophy, you bring even more to the career mix.

Whether you plan to pursue a career in the restaurant industry or if you prefer the entrepreneurial opportunities in the catering or food truck industries, your food will benefit from locally sourced ingredients. Your knowledge and credibility will also expand when you can explain how and where a particular component was grown or produced.

Park City Culinary Institute introduces our students to local farmers and artisans throughout northern Utah. Depending on the season, we may take students on field trips to tour farms, dairies and/or ranches, giving them the opportunity to meet the producers, ask questions and see the processes in action. This awareness helps create more skillful, well-rounded graduates who can then put this philosophy into practice in their own careers.

Contact us today to learn more about the many benefits of choosing Park City Culinary Institute for your culinary school experience.

Not everyone has the funds available for culinary school tuition, so many choose to finance their education.

Financing Culinary School

Fortunately, when you attend Park City Culinary Institute in Salt Lake City, you have some choices in how you handle our affordable tuition. 

Self-Financing Culinary School

Many students use a low- or zero-interest credit card to finance their tuition, which is often the most cost-effective approach. Other students borrow the funds from a family member or friend. Because culinary education and training is an investment in your future, this may be a simple and practical approach.

Employer Tuition Reimbursement for Financing Culinary School

If the skills you’ll gain by obtaining your professional certificate in the culinary arts would help you in your current job, your employer may be willing to reimburse you for some or all your tuition. Still other employers offer tuition reimbursement programs as part of their employee benefits package. Check with your employer to see if any of these options are available to you. 

Using the GI Bill

For military veterans, the Veterans Administration provides education and training benefits under the GI Bill®. Park City Culinary Institute is approved for VA benefits, which means we can accept your GI Bill education benefits. Take advantage of this hard-earned benefit to prepare yourself for the next phase of your life — an exciting career as an executive chef, pastry chef, food truck owner, caterer or whatever your passion may be.

Using a Payment Plan Program to Pay for Culinary School

If you would prefer to make payments for your tuition, we have teamed up with Mountain America Credit Union to offer a convenient culinary school payment plan through their Signature loan program. Qualifying is quick and easy. Younger students and those still building credit will want to bring a co-signer to the bank with you. A co-signer is a friend or family member that will guarantee your payments.  You can find all the information on our Financing Your Education page.

Culinary School Tuition Assistance

Each year, Park City Culinary Institute offers some limited tuition assistance opportunities, based on specific qualifying criteria. When you come in to tour the Institute and sit down for your complimentary career consultation, be sure to ask your culinary career counselor for more information. 

At Park City Culinary Institute, you can earn your professional certification in cuisine, pastry and baking, or for the most comprehensive education, you can choose the Professional Certification in the Culinary Arts track, finishing in as little as 8 weeks (15 weeks if you attend evening sessions). 

Contact us today to learn more about our program and to see when the next session starts. You can also talk with one of our experienced and helpful career counselors about the best way to finance your culinary school tuition.

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