It takes more than good food to start a successful food business. That’s why, last year, leaders at New York City’s International Culinary Center (ICC) expanded their restaurant management program into a Culinary Entrepreneurship immersion course: six weeks of training to take aspiring entrepreneurs from concept to business plan.
“It went from being how to manage a restaurant to how to plan, finance, concept, build out, market, and pitch your restaurant concept,” says Philip Ruskin, an instructor in the program who founded his own food-focused PR and marketing agency 15 years ago. “These are the food entrepreneurs who will be shaping the culinary landscape moving forward.”
In addition to Philip, we talked to Adam Lathan — a graduate of the Culinary Entrepreneurship program and founder of NYC’s Gumbo Brothers — all about what it takes to start a thriving food business. Here, they share their top learnings from the classroom and the field.