The Tribune

By JEFFARAH GIBSON

Tribune Features Writer

jgibson@tribunemedia.net

AFTER exploring the medical and psychology field and not finding true fulfilment, Raideesha Francis went back to her first love – culinary management. Her passion has launched her into a whirlwind of opportunities and she has now tapped into the perfect market niche.

In addition to cooking, Ms Francis has worked as a marketing sales associate and taught in a college setting, and it is through these experiences, she said, that she was better able to analyse why restaurants have such a high failure rate and come up with solutions through her Culinary Management Company.

The company is designed to help develop successful businesses through educating business owners, managers, supervisors and hourly employees by teaching the skills necessary to address the critical issues encountered in the field.

“I established my company and chose this profession as the solution to the major issues that are being faced and tolerated in my field versus being corrected. I kept thinking why someone has not created a business to help small businesses and teach them what they need to know in order to be successful. After saying this to myself for quite some time, it finally clicked for me to do this myself,” she told Tribune Woman.

“I like being able to help a company create and develop a distinctive brand concept. In doing and creating anything, it is my desire to see how I can do it differently, but with taste and style, and I was able to create my ideal profession that allows me to be able to live a life according to the values that I hold dearest to me without having to sacrifice my values – God first, family second, career third.”

While what Ms Francis’ company does on a daily basis is vital to many business owners, she said one of the biggest challenges is getting small operations to understand the importance of having a distinctive concept.

“Many operations conduct business as though they are serving food for their families, except in a commercial kitchen. What you do at home is not acceptable on a professional level. Just because you can cook does not mean that you should be opening a restaurant. You have to understand the business side of it as well. Being able to cook good alone does not qualify you to be a business owner. There are establishments that have mediocre food that are successful because they are good at business,” she said.

Based in South Florida, Ms Francis plans on launching a few new initiatives, including a two-year programme designed for high school juniors and seniors that will create a bridge between classroom knowledge and industry training. The goal of this programme is to develop great talent that has knowledge of the restaurant and food service industry, hands-on experience, culinary techniques and management skills. Upon successful completion, participants will earn a certificate of achievement and possible scholarship opportunities,” she said.

Ms Francis currently holds a Bachelor of Science in Culinary Management (Honours) from the Art Institute of Fort Lauderdale. She has majored in psychology and minored in sociology at Florida International University and was also a professor at Le Cordon Bleu College of Culinary Arts in Miami.

She is also a registered instructor and certified examination proctor through the National Restaurant Association in programmes such as ServSafe, ServSafe Alcohol and ManageFirst.

This summer, she will be launching a professional training resource designed to help new business owners and their management to get their company started off strong.

As for those who are interested in opening a restaurant business, Ms Francis had this advice: “Do not try to do everything yourself. Hire the right people. Don’t run your operation like your kitchen at home. Operate according to professional standards only. Have all of your staff professionally trained. It will save you much more money than you invest in training them. What you do not know and do not consider can destroy your business. Seek a qualified professional before you even register your business,” she said.