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Restaurant Management

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We aim to provide the skills and knowledge necessary to successfully manage gastronomic establishments.

This program serves as an opportunity to dive into the exciting world of gastronomic management. Participants will have the chance to acquire the essential knowledge and skills to successfully lead and manage a restaurant, supported by experts in the field. Through interactive lessons and case studies, they will gain a solid understanding of all key aspects of management, from operational planning to customer satisfaction and profitability. This course is a gateway for those looking to excel in the restaurant industry, whether to embark on their culinary journey or advance in their current career.


  • Professional Guidance Course
  • Online format
  • Dates: October 22, 2024 - March 6, 2025
  • Live classes: thursdays at 5:30 p.m. (CEST)
  • Limited spots available
  • Degree from the Basque Culinary Center Faculty of Gastronomic Sciences.
  • Inquiries and more information:


  • Optimize and update the restaurant concept and gastronomic experience, along with the business model, with a holistic vision that includes sustainability, digitization, etc.
  • Create and/or enhance the restaurant's brand image.
  • Increase business profitability through operational redesign, financial efficiency, and sales optimization.
  • Enhance team management skills and improve the employee experience.
  • Increase customer satisfaction to boost loyalty and create brand ambassadors.


We know that professional opportunities can vary based on geographical location and individual preferences; however, with this program, participants can take on roles and functions in the following positions and areas:

  • Restaurant Manager: Graduates can assume leadership roles in restaurant management, overseeing daily operations and ensuring customer satisfaction.
  • Restaurant Consultant: They can offer consulting services to existing restaurants or assist entrepreneurs in planning and launching their own restaurants.
  • Food and Beverage Operations Director: They have the opportunity to manage and oversee the food and beverage aspect in hotels, resorts, or other hospitality facilities.
  • Restaurant Entrepreneurs: Those aspiring to open their own restaurant can apply the knowledge gained in this course to successfully plan, develop, and manage their own gastronomic establishment.

Aimed at /Programme

The program is aimed at individuals with the following profiles:

  • Professionals currently managing a restaurant
  • Restaurant supervisors
  • Restaurant owners
  • Food and Beverage managers
  • Culinary or service professionals
  • Graduates in gastronomy, hospitality, restaurant management, hotel management, or business administration

If you don't see yourself reflected in the above points but are interested in the course, feel free to contact us. We will assess your education and experience and get in touch with you.

Module 1: Restaurant Management and Customer-Centric Experience

  • Introduction to the world of restaurant management
  • Identification of the objectives and responsabilities of the general manager
  • Analysis of the current industry environment
  • Trends in restaurant management and direction
  • Sustainability as a key focus of the sector
  • Purpose as the core of the company

Module 2: Strategic Restaurant Design

  • Strategic design of a restaurant for the customer
  • Mission, vision, and purpose of the business
  • Design of sustainable business models
  • Brand development
  • Development of a philosophy consistent with the restaurant

Module 3: Menu Design and Creation

  • Current trends in food and beverage offerings for the new type of customer
  • Food menu design
  • Beverage menu design

Module 4: Making a Restaurant Marketable and Profitable

  • Cost and profitability analysis
  • Budget and finance management
  • Handling accounts payable and accounts receivable
  • Financial analysis and decision-making
  • Advanced sales tools (upselling and cross-selling)
  • Advanced communication tools: digital marketing and social media presence

Module 5: Developing Leadership and Talent in Our Teams

  • Attracting talent in the culinary world
  • Planning and management of staff
  • Recruitment and selection: culinary profile
  • The cycle of employee development and retention
  • Onboarding and exit plan

Module 6: Efficiency and Digitalization of Operations

  • Introduction to the digitalization of operations
  • Digital tools (what they are and how we can use them)
  • Reflection on the data obtained


  • Academic period: October 22, 2024 - March 6, 2025
  • Introduction to the platform (module 0): One week before the course starts, participants will have the opportunity to familiarize themselves with the course methodology and the learning platform.
  • Virtual classroom closure: april 6th, 2025
  • Approximate weekly dedication: 12 hours
  • Weekly live session: thursdays at 5:30 p.m.(CEST)
  • Live classes will be recorded for on-demand viewing. All educational materials will be available through the platform 24 hours a day throughout the course.


The program is delivered entirely online, utilizing the learning by doing methodology, which is based on the idea that the best way to learn is through hands-on experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodology encourages students to acquire knowledge and skills by actively engaging in practical activities and real projects. Additionally, the program and its contents have been specifically designed for virtual training, enabling participants to access quality education from anywhere and at any time.

The teaching-learning process is based on the following methodological concepts:

  • Live online sessions: Industry experts will explain conceptual foundations, discuss success and failure cases, and generate debate dynamics in virtual connections.
  • Online dedication tailored to needs: Access to resources and materials hosted on the online platform to work on and delve into the content autonomously.
  • Knowledge exchange and networking: Facilitates the sharing of knowledge, experiences, difficulties, and success stories within the group, both in virtual sessions and on the platform's forums.
  • Applied to the current reality of restaurants: Real cases and exercises from the restaurant sector, constituting a personalized work process on the different areas of the program.
  • Personalized tutoring: Students will have the support of the tutor, Blanca González, during the course.

Teachers and guests

Learn from Industry Experts with Experience!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of experienced culinary experts with specialized knowledge in the field of Gastronomy.


Blanca González Nicolás

Graduated in Business Administration and Management from the Universitat Ramón Llull in Barcelona with a specialization in finance. Master's in Restaurant Management and Innovation from the Basque Culinary Center. Blanca currently works as a management consultant for gastronomic projects in both hotels and restaurants. She also serves as a trainer for gastronomic businesses and a guest lecturer in other institutions.


Izaskun Zurbitu

Izaskun is the Coordinator of the Business Area and a teacher-coach of innovation in business, experiences, and entrepreneurship at Basque Culinary Center. Izaskun holds a degree in Food Science and Technology from UPV and a Master's in Marketing Research from Johns Hopkins. As a Fulbright Scholar (2006-7), Izaskun has developed her career in the international promotion of Spanish gastronomy at a strategic level, overseeing European and Asian markets within Foods and Wines from Spain, ICEX. Izaskun enjoys designing and implementing gastronomic experiences, such as the award-winning Valdemar Winery in Best Of as the "Innovative Wine Tourism Experience" in 2018, and the dynamization of the permanent exhibition at the San Telmo Museum through gastronomy (2018-19). With experience in consulting at McKinsey, Izaskun has developed promotional campaigns on gastronomy in the USA, Ireland, and Spain, integrating economic, touristic, and cultural perspectives with many stakeholders in the gastronomic ecosystem. Currently, Izaskun is researching the role of gastronomy in the development of a region/country and its brand from an academic and consulting perspective.

Enrolment and payment methods

The total cost of the course is 2,030 €, which will be paid as follows:

  • 150 € when registering online.
  • 40% of the amount, i.e., €752, upon confirmation of admission as a reservation fee.
  • The remaining amount, €1,128, must be paid in advance before the start of the course.

The price includes:

  • Access to the online learning platform.
  • Educational material.
  • Masterclasses with guest experts.
  • Issuance of the title/diploma.
  • Tutoring throughout the course.

Refund and Cancellation Policy:

Consult detailed information about the refund and cancellation policy.

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