Start Date: 04/02/2025 + 15/04, 15/07 & 14/10
Duration: 9:30 a.m. – 16:00 p.m
Location: Bettystown House, Bettystown, Meath
Full Fee: €850
Network Members Fee: €595
Programme overview
Over the course of the programme, participants will engage in four dynamic workshops tailored to address key challenges and opportunities in the industry with an emphasis on zero waste and profit-building. The workshops are delivered over the course of the year where the participants will have the opportunity to collaborate with like-minded peers during the interactive sessions, fostering a supportive and collaborative environment.
What's included:
- 4 workshops over 12 months
- 4 expert demonstrations, 4 expert lectures, 4 expert talks and 4 expert panel discussions- relevant, no fluff, to the point
- 4 sessions to get you into the winning independent food business owner mindset
- 4 opportunities to work on your business with like-minded people, steered by industry experts
- Lunch & Coffee Included
- 4 opportunities to network with like-minded people
- A bespoke workbook filled to the brim with tools, insights and direction.
Programme Schedule
- Workshop 1 – Tuesday 28th January 2025- Shine bright or get left behind. 9:30 am – 4pm at Kilkenny Rugby Club.
- Workshop 2 – Tuesday 8th April 2025- Mind your pennies and the pounds will mind themselves! 9:30 am – 4pm at Kilkenny Rugby Club.
- Workshop 3 – Tuesday 8th July 2025 – Get out of your own way and step up. 9:30 am – 4pm at Kilkenny Rugby Club.
- Workshop 4 – Tuesday 7th October 2025 – Make Your Business Work For You. 9:30 am – 4pm at Kilkenny Rugby Club.
Who is this event for?
This session is suitable for owners and managers of Cafes.
Workshop 1 – Shine Bright or Get Left Behind
The day is steered by expert Tracie Daly, an award-winning Food Business Coach with lectures, mentoring, tools and insights. Phone Food Photography unpacked by Tracie Daly with station set-up for practice. The morning starts with a demonstration and lecture on a zero-waste menu with award-winning chef Aidan Ryan
LEARNING OUTCOMES
By the end of this workshop, you will be able to:
- Understand and analyse food waste with a positive attitude and a deeper insight into its causes and impacts.
- Understand when and why you need PR.
- Know how to photograph food in a moment and create stellar pics for social media on your phone.
WORKSHOP OUTLINE
- Phone food photography.
- Live social media review.
- Seasonal calendar and focus.
- Trends- what are they? Do they matter? How to maximise on trends?
EXPERT SPEAKER
Tracie Daly & Aidan Ryan
Am: Zero waste part 1- how much money are we wasting?
Am: Phone Food Photography unpacked by Tracie
PM: PR unpacked- WHY does PR matter?
PANEL DISCUSSION
Tracie Daly & Aidan Ryan
PR- how do you view PR? What are your experiences in this space? How would your business benefit from PR?
Is phone food photography of value?
Fall in love with the media!- why? how?
Why must we care about food waste? Why must we look at food waste as revenue?
Workshop 2 – Mind your Pennies and the Pounds Will Mind Themselves
Morning demo on zero waste with award-winning chef Aidan Ryan. Lecture with Tracie Daly on minding your pennies. The expert speaker is Tara of Prepsheets (TBC) guest lecture on the importance of technology alongside Aidan Ryan of Tribe discussing Bossit software and its active role in their current business model.
LEARNING OUTCOMES
By the end of this workshop, you will be able to:
- Understand what is real waste and what is actually money being flushed down the toilet?
- Know how to amplify your menu while mindfully minding your margins.
- Recognise and appreciate the value of software as a powerful yet often overlooked tool in solving problems and driving success.
WORKSHOP OUTLINE
- Menu planning.
- Menu design.
- Lean approach to preparation of dishes.
- Review of suppliers.
- Review of bins.
- Plating- and why it matters.
- Software and making money back off the investment.
EXPERT SPEAKER
Tara Beattie of Prepsheets, Aidan Ryan of Tribe, Tracie Daly
Morning demo on zero waste with award-winning chef Aidan Ryan.
Lecture with Tracie Daly on minding your pennies- Food waste is gold- how and why?
Save money NOW! Save the planet NOW! Run a smarter business by being mindful of the environment and sustainability. Future food business trends in this space- what can we expect? Why menu planning and design matters masterclass.
The expert speaker is Tara of Prepsheets (TBC) on the importance of technology alongside Aidan Ryan of Tribe discussing Bossit software and its active role in their current business model.
PANEL DISCUSSION
Tracie Daly, Aidan Ryan, Tara Beattie
How does software make a difference to an independent food business?
The cost of software- how can a small business justify the monthly cost?
How can a business find the money to make the investment worthwhile?
Is technology a fad or is it here to stay?
What are the trends we must take seriously if we are to get ahead?
Workshop 3 – Get Out of Your Own Way and Set Up
Morning demo on zero waste by Chef Aidan Ryan followed by intensive Coaching tools and techniques by Tracie Daly with a focus on a winning mindset (what you think you become).
LEARNING OUTCOMES
By the end of this workshop, you will be able to:
- Understand what KPI’s are.
- Identify changes each attendee must make today to ensure they are meeting essential KPI’s for survival first and then success second.
- Know where and how to start implementing KPI’s.
WORKSHOP OUTLINE
- Annual planning.
- Tagline development.
- Quarterly objectives.
- Increasing potential.
- Eat the frog.
- Reactive V’s Proactive mindset.
- Working on the business and not in the business- how to start!
EXPERT SPEAKER
Tracie Daly & Aidan Ryan
Morning demo on zero waste by Chef Aidan Ryan followed by intensive Coaching tools and techniques by Tracie Daly with a focus on a winning mindset (what you think you become). Making money is an essential component of doing business well and learning to charge more!
PANEL DISCUSSION
Tracie Daly and audience participation
Why can making money be so stressful?
Why does cash flow make or break a business?
Why KPIs give you back control (you must actively implement KPIs with your accountant’s support)
Why spending money makes you money (equipment upgrade/ HR/ PR campaign- how to measure investment and results)
Fall in love with numbers!
Workshop 4 – Make Your Business Work for You
Morning demonstration by Chef Aidan Ryan on zero-waste menus. Lectures by Tracie Daly with guest speaker James Hood of Coffee Perfection who will ensure your coffee, menu and systems are where they must be to thrive.
LEARNING OUTCOMES
By the end of this workshop, you will be able to:
- Understand why HR is critical for control and success of a small business.
- Recognise how HR is beneficial and working.
- Create a profitable coffee menu that yields results.
- Create zero waste food with confidence.
WORKSHOP OUTLINE
- Supports available
- Why setting your team up for success pays you ten fold? How do you do this?
- Why removing yourself allows your team to step up and work harder (hire well and this happens- train well and this happens- neglect equals failure- you choose)
- Coffee matters – how to elevate your current offering.
- Zero waste: how to be more mindful and clever in the kitchen.
EXPERT SPEAKER
James Hood of Coffee Perfection, Tracie Daly, Aidan Ryan
Morning demonstration by Chef Aidan Ryan on zero-waste menus. Lectures by Tracie Daly with guest speaker James Hood (TBC) of Coffee Perfection who will ensure your coffee, menu and systems are where they must be in order to thrive.
PANEL DISCUSSION
HR is a scary and pricey space- or is it?
Changing mindsets and stepping into being strategic and clever by using HR to your advantage- protect your livelihood.
Fall in love with HR!
Lead Trainer Profile
Tracie Daly – Food Business Coach
Tracie Daly is a passionate award-winning entrepreneur, qualified executive business coach, and chef, who helps hospitality business owners to unlock their full potential – increasing sales, reducing costs, and improving their operations overall.
With a wealth of knowledge and industry experience in the Food and Education sectors, her advice and problem-solving skills are very much based on regular everyday food service and hospitality queries and dilemmas. Having chosen to specialise in working with SMEs in the casual dining space, she designs and executes bespoke food business models and empowers owners to transform their businesses, ensuring long-term sustainable growth. Adept at streamlining operational processes to increase business efficiencies and with an innovative approach to recipe testing and menu development that results in measurable business improvements, working directly with Tracie has already helped so many food business owners right across the country to minimise risk.
