Food+Tech Connect partnered with ShopKeep, a provider of small business technology, to offer 25 full scholarships to The Power of Brand: Growing Your Restaurant, taught by former Union Square Hospitality Group chief marketing officer Felicia Stingone.
"In today's increasingly competitive restaurant industry, I have seen first hand how using brand as a business tool can help restaurants not only survive, but grow," says Stingone, founder of Chief Marketing Partners. "Through this bootcamp, I offer insider tips and tools for developing a brand framework to drive smarter, faster business decision-making, like whether to open a new restaurant, publish a cookbook, or pursue licensing opportunities."
Whether starting, growing, or scaling a restaurant business, attendees of this bootcamp will learn how to use brand to strengthen operations, marketing, and culture. The day will culminate with a conversation with industry heavyweights, including Danny Meyer, founder and CEO of Union Square Hospitality Group and Richard Coraine, senior managing partner, business development and consulting at Union Square Hospitality Group.
"Our mission is to lower the barriers to success for food entrepreneurs through our online business courses," says Danielle Gould, founder and CEO of Food+Tech Connect.
“ShopKeep's goal is to level the playing field with tools and resources that have historically only been available to larger companies," says Mike Dulle, restaurant and bar product manager at ShopKeep.
To apply for one of the 25 scholarships ($399 value), applicants will need to share how they plan to use their new branding skills in taking their business to the next level. Applications are available at Food+Tech Connect and will be considered on a rolling basis through Nov. 7.
The Power of Brand: Growing Your Restaurant will be held on Nov. 18, 2014 from 10 a.m. to 5:30 p.m. in New York City. A limited number of seats are available to the general public for $399. The course will also be offered online at Food+Tech Ed. Those who register by Nov. 18 will receive a 50 percent discount.
