From Concept to Plate

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Name: From Concept to Plate
Date: July 19, 2018
Time: 9:00 AM - 11:00 AM PDT
Event Description:
Taking an idea and getting it off the ground is a monumental task and an amazing journey. Matt Greco of Salt Craft in Pleasanton and FSTC's Chef Mark Duesler discuss the how’s and whys when it comes to launching a concept in today’s market. Matt Greco will also discuss his personal experience and how he leveraged the FSTC to make his opening a success! Attendees will learn: - How to pick the right location for your concept - What the "Try Before You Buy" program is all about - How to select the right equipment for your concept - What PG&E Resources are out there to help with starting your restaurant
Location:
Food Service Technology Center
12949 Alcosta Blvd. STE 101
San Ramon, CA 94583
Date/Time Information:
Thursday, July 19, 2018
9:00am-11:00am
Contact Information:
Kiana Caban
Fees/Admission:
Free
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