The Business of Restaurants
111 Avenue du Dix Septembre, 2551 Luxembourg
We have all eaten in restaurants, ordered food delivery or had catering for an event. Have you ever wondered what goes on behind the scenes and what is involved in running a successful restaurant, traiteur or food delivery service?
We have all eaten in restaurants, ordered food delivery or had catering for an event. Have you ever wondered what goes on behind the scenes and what is involved in running a successful restaurant, traiteur or food delivery service? The range is enormous. From fast food chains to boutique establishments. From traiteurs to deliveries to your home. What makes them work as a business? What are the costs of staff? Rent? Food? For example, opening a high-class restaurant in London can need £2.0 million invested before the first meal is served. What are the trends in eating out/ordering food to eat at home? What is behind some of the problems experienced by some high-profile closures we have seen recently?
Join us on September 18th, at the Parc Belair Hotel, if you want to learn more.
We will have experts bringing different perspectives: on what it takes now and in the future to make a business successful:
Christopher Rahme, owner of 5 restaurants in Luxembourg, including The Avenue in Kirchberg and The Skybar on the roof terrace of the Concorde Shopping Centre,
Nicolas Graas, owner of the traiteur and restaurant Comptoir Loriers on Boulevard Royal Luxembourg,
Karl O‘Donovan, Head of RD&A, Kerry Luxembourg. The Kerry Group Kerry supplies over 15,000 foods, food ingredients and flavour products to customers in more than 140 countries worldwide.
19.00 Welcome by Joe Huggard, ILCC Chairman
19.05 Presentations by speakers
20.00 Questions and Answers
20.30 Networking Cocktail
Cost: non-members €20 (free for members).
Prior registration necessary by email to firstname.lastname@example.org.
The ILCC held their event ‘’The Business of Restaurants’’ on Wednesday 18th September, at the Hotel Park Belair Hotel.
Prominent restauranteurs Christopher Rahm and Nicolas Graas shared what happens behind the scenes in owning a restaurant in terms of building and maintaining a successful business.
Christopher Rahm who started his first coffee shop at the age of 26, spoke of the importance of concept, vision and hard work as the initial steps to success.
Nicolas Grass explained how passion for what you do is essential and the importance of educating and maintaining staff for a successful restaurant business.
Karl O' Donavan from Kerry Group Luxembourg, talked about the macro trends in today's food service world. He also highlighted some of the apparent contradictions in the interest in having food from all parts of the world, yet a desire to minimise the carbon footprint of food. Also, an interesting trend is the option that many of millennials are now taking, is to order quality ‘’take-out’’ dinners as opposed to eating in restaurants.
The talk was followed by networking with drinks and delicious canapes served by the Hotel Park Belair banqueting staff.
The ILCC would like to also thank its members and guests for supporting this very successful evening.