Behind the Scene of Restaurant Operations

Have you ever wondered how to run a restaurant from menu design to customer experience? Please join the MIT Food & Agriculture Club and Happy Belly Club on April 26 for an exciting panel on restaurant operations. Our panel will provide insights from a diverse set of operational roles at different types of restaurants. Topics to be covered include creativity, branding, supply chain, food safety and quality, people management, customer experience, and career in the restaurant industry. Our panel include Andrea Desrosiers (Training & Development Manager, Clover Food Lab, MBA Sloan Fellow '15), Rebecca Fitzgerald (COO, George Howell Coffee, MBA '02), and Rosamond Lu (Co-Founder and COO, Tom's BaoBao, MBA '03). Alison Hearn (Director of Special Projects, Specialty Foods Boston Inc.) will be moderating the discussion with her background as a chef, operating back of house, and front of house education. Appetizers and soft drinks will be provided with time for networking at the end of the event.

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Co-hosted with: Happy Belly Club

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