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Course Description

There are a host of distribution channels and strategies to choose from for any restaurant ready to expand. In addition to business fit, a key factor in deciding which channel to adopt is operational fit. Operators need to be able to assess how any expansion effort will impact the day-to-day workflow of the operation, from the existing menu and inventory to the capability of the kitchen and staff. I

n this course, you will explore the operational opportunities and costs of adopting a new distribution strategy, including how that addition fits with the operation’s guest promise, capacity of equipment and staff, and purchasing capabilities. You will analyze a menu and determine its suitability for distribution. You will then break down a single menu item to explore what goes into making it, from the ingredients to the purchasing options to the possible customizations guests could request. You will also do a root cause analysis of inefficiencies you observe in an operation.

Finally, you will assess a floor plan and recommend an appropriate distribution strategy for the space that considers the building’s location and other tenets, as well as the guest promise made by the existing restaurant. By the end of the course, you will have experience evaluating a distribution strategy’s fit for both the operation and the overall brand and be able to offer recommendations for how to add a distribution strategy without compromising the guest promise.

You are required to have completed the following courses or have equivalent experience before taking this course:

  • Assessing Restaurant Distribution in the Digital World
  • Evaluating Restaurant Distribution Strategic Fit

Faculty Author

Lilly Jan

Benefits to the Learner

  • Analyze a menu and determine its suitability for distribution
  • Assess a floor plan and recommend an appropriate distribution strategy

Target Audience

  • Restaurant operators and managers
  • Restaurant and hotel franchisees and franchisors
  • Managers of hotels with full-service restaurants or grab-and-go offerings
  • Analysts at large foodservice chain organizations
  • Grocery store and CPG managers

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in
Type
2 week
Dates
Aug 21, 2024 to Sep 03, 2024
Total Number of Hours
10.0
Course Fee(s)
Contract Fee $100.00
Section Notes

IMPORTANT COURSE INFORMATION

  • This course includes a year of free access to Symposium! These events feature live, highly participatory virtual Zoom sessions with Cornell faculty and experts to explore today’s most pressing hospitality topics. Throughout the year, you may participate in as many sessions as you wish. Attending a Symposium is not required to successfully complete the certificate program.
Type
2 week
Dates
Nov 13, 2024 to Nov 26, 2024
Total Number of Hours
10.0
Course Fee(s)
Contract Fee $100.00
Section Notes

IMPORTANT COURSE INFORMATION

  • This course includes a year of free access to Symposium! These events feature live, highly participatory virtual Zoom sessions with Cornell faculty and experts to explore today’s most pressing hospitality topics. Throughout the year, you may participate in as many sessions as you wish. Attending a Symposium is not required to successfully complete the certificate program.
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