Description

From technical skills to business acumen, from the kitchen team to the profit and loss account: to survive, the chef has had to develop skills that go beyond the craft itself, because a restaurant’s success depends at least as much on entrepreneurial spirit as on the quality of the cuisine. To keep a restaurant thriving and growing, one must also know how to manage, recruit, innovate, build customer loyalty and run a business on a day-to-day basis. Drawing on his own experience, Romain Amblard will share how he gradually expanded his role from chef to business leader, learning how to grow his restaurant, make the right decisions and turn his passion into a sustainable venture.

Bring your own headphones for some conferences.
Bring your water bottle, as water points will be available at the event.
Printing your access badge is not mandatory to access the event. You will be asked to present the QR code at the entrance to the event and the different conference rooms.
Access to the event is strictly reserved for accredited individuals. Each participant must present their individual badge. In order to verify identity, proof of identity (card or digital copy) may be requested at the entrance.

How did the chef become an entrepreneur?

ESPACE TOURISME

Description

Prepare your visit

Presented by

Romain AMBLARD

Chloé Charles

Muriel Tallandier

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