To boost innovation in Peruvian cuisine, much has to change. That’s where the new kitchen entrepreneurs come in. Today, not only limited to chefs in their profile. Real managers and entrepreneurs of the gastronomic business are required that have the capacity to take advantage of the new environment and turn it, once again, into a development engine for their own businesses and for the country. It requires a broad knowledge of the new trends, the economic challenges of the sector, as well as the financial, conceptual and marketing parameters of today’s foodbusiness phenomenon; the challenge is great but the opportunity too.
The Food Management Certification Program jointly developed between CENTRUM PUCP, the Faculty of Interdisciplinary Studies and Seinauer & Cia has as main objective to encourage the incorporation of the new trends of today’s foodbusiness phenomenon so that the participant can successfully face the New challenges of the gastronomic market. Seinauer & Cia is a gastronomic innovation firm that has a portfolio of projects recognized for their innovative nature. Through their development of gastronomic markets and foodhalls they created Mercado 28, the first Gastronomic Market in Peru, and today they are developing additional markets.
Programa de Certificación en Food Management, granted by CENTRUM PUCP and the Faculty of Interdisciplinary Studies.
* All those students who have successfully passed the respective subject and have fulfilled the administrative requirements obtain the Certificate.
* The minimum passing grade to successfully complete the course is ten point fifty (10.51).
* To approve the program, the student must have attended at least 75% of the scheduled sessions.
Potential and active gastronomic entrepreneurs in the quest to add an innovation approach to the gastronomic business. Chefs, restaurateurs, food business lovers, critics, business students.
Requirement: Two or more years of experience in executive positions.
Develop and manage a gastronomic venture using the most current tools to manage, taking into account the challenges and trends that affect the gastronomy businesses in Peru today.
ADVANTAGES OF THE PROGRAM
- You will receive the Certification: Programa de Certificación en Food Management, granted by CENTRUM PUCP and the Faculty of Interdisciplinary Studies.
- You will receive a solid academic and practical training, which will allow you to improve your knowledge in the new trends of entrepreneurship and gastronomic business management.
- Have the backing of a top school in Latin America and the only one in Peru with Triple Crown academic and Seinauer & Cia, recognized for the development of gastronomic markets and foodhalls created Mercado 28, the first Gastronomic Market of Peru.
- You will be guided by teachers of the highest academic level, proven business experience and great personal qualities.
- You will have the most modern and complete curriculum structure that assures you the level of depth you require.
- You can improve your networking to belong to a community that brings together the best professionals.
- The courses and content have been developed based on the real demand in skills and knowledge of the local labor market.
- The training of students will be mostly resolution of real case studies that prepare students for the best job performance.
Trends and Challenges: State of the F&B Industry in Peru
The seminar seeks to frame the news of the industry in Peru. Identifying what are the macro factors that have affected the restaurants and businesses of A y B in recent years and which will accompany the future. Within the industry specifically, identify what are the new trends of customers and workers. The strategy in the business of A y B will be increasingly determining the success of an operation. The seminar seeks to introduce the context in which this strategy will be developed.
Gastronomy in the World
Restaurant businesses are replicated around the world and trends in a globalized world go upstream and downstream and even sidestream. Many concepts are replicated, imitated, rejected in different markets. As part of the inputs for the strategy, the seminar seeks to make a pass on what is in the industry worldwide. Review what concepts are working and under what context, as well as know what new features are applied and what are the leading countries in the industry.
Related Industries and Suppliers
Gastronomy businesses, especially in Peru, should be less and less limited to a typical restaurant operation. The purpose of the seminar is to introduce the assistant to the universe of related businesses that appear as opportunities for the development of the current industry. The provisioning, delivery, systems, digital marketing, conceptualization, criticism and PR, production, outsourcing of steps in the kitchen, are all business models that the restaurant will do well to know and that can be presented as business alternatives as or more profitable, valid and worthy of recognition as the kitchen itself.
This seminar seeks to emphasize the way in which the industry today faces the economic realities and pressures that restrict creativity. The seminar seeks to share ways in which F&B operations share income, investments in CAPEX, investments in sales infrastructure, investments in systems, development and labor. The objective of the seminar is that the sharing tool is always an alternative, where it makes strategic sense, for the incipient gastronomic business.
Conceptualizing for the Boom
This seminar seeks to list the edges in which the entrepreneur must think when conceptualizing his operation within the gastronomic field. It is emphasized that in the world of cooking restaurants have to meet two critical moments to succeed. They must do an excellent conceptualization and they must execute perfectly. The step of conceptualization is therefore key and must anticipate the challenges of the future. The seminar seeks to make the concept of a restaurant a conscious business decision and not the result of chance.
P&L as a Strategy
In gastronomy, as new entrepreneurs in the industry quickly realize, the margins are small and control is determinant of success. The seminar is focused on teaching a management report to the entrepreneur that allows him to understand his entire business. Not only giving you tools of typical industry ratios, but turning the analysis of the report into a template to track your operation. The objective of the seminar is for the entrepreneur to get out of his head that the P&L is only for the financier, and that it is rather for the operator and that there is no successful restaurant that cannot read and correct his business from the P&L.
The Letter and Chef
The Charter is an essential strategic element of a gastronomic business. The seminar seeks to leave as a teaching that the letter is pure strategy. It determines the size of the kitchen spreadsheet, the level of investment in equipment, the number of suppliers that will be taken, the cost of target foods and, at the same time, is an essential marketing instrument. The basic concept of the seminar is to teach the entrepreneur that the relationship between letter and chef is not closed to the business, on the contrary, it is the essence of it. Part of this seminar will be taught by the Faculty of Interdisciplinary Studies.
Marketing, Design and Communication
There are those who think that the gastronomy revolution was consolidated when the design of the development of a gastronomic operation ceased to be functional and became part of the concept. Already when the level of physical evidence of a brand got into the total points of contact of the customer experience, the food and beverage business moved to a new level of complexity expected by the customer. The objective of this seminar is to understand all the ways in which the consumer’s trip can touch the message of a brand, both inside and outside the premises, both before the visit and during and much later.
Gastronomy and Tech
Gastronomy and technology have an unwavering relationship from the beginning. Moreover, the kitchen was cooking even before Prometheus stole fire from the gods. A lot has happened since then. Today, whole kitchens are worked by robots. Attention boxes receive payments and take orders automatically, new technologies allow food storage for months, they are printed on food downloaded from the internet and the world of services and apps has revolutionized everything. The objective of this seminar is, on the one hand, to sweep the technology available in gastronomy. On the other hand, it seeks to generate a critical eye to separate the wow factor from what is strategically useful for the business.
CENTRUM PUCP may make changes in the curriculum, or sequence of courses or teachers, according to its policy of continuous improvement. Failure to comply with the required quorum CENTRUM PUCP reserves the right to postpone the start of courses and programs.
Master in Business Administration from CENTRUM-PUCP. Bachelor of Law from the PUCP. As Managing Partner of Seinauer & Cia, he is the creator of concepts such as Mercado 28, Peru’s first gastronomic market; Combined Shared Kitchens, first multi-brand dark kitchens operated in Lima; Andenia Boutique Hotel, among others. He is blogger of Economic Week and jury of the Summum awards. As an executive at Acurio Restaurants he led the business development area between 2011 and 2015. He is a Managing Partner of Seinauer & Cia.
MOLDAUER GOLDSCHMIDT, MICHAEL
Hotel and Food and Beverage Administrator by the Lausanne Hotel School in Switzerland. He has more than 20 years of experience in gastronomic businesses. He has extensive experience in the launch, development and operation of gastronomic businesses. He is the creator of Mercado 28, Combate Cocinas Compartidas, Andenia Boutique Hotel, Foodbox, Sodeli, among other gastronomic ventures. As an Acurio Restaurants executive, he created the project area and opened 8 restaurants, including the flagship restaurant of Acurio Restaurants, Astrid and Gastón at Casa Moreyra in San Isidro.
BARRIOS JACOBS, IGNACIO
Bachelor of Business Administration and Marketing from the Peruvian University of Applied Sciences (UPC) and studies of Haute Cuisine at Le Cordon Bleu in England. His experience begins in London, where he worked in restaurants such as Wild Honey (a Michelin star) and Daylesford Organic. He then traveled to Madrid to work for more than two years in the kitchens of Astrid and Gastón. In ten years of career, he has worked in kitchens in London, New York, Stockholm, Barcelona and Madrid. In 2013, he founded Urban Kitchen, a gastronomic space focused on participatory cooking experiences, such as workshops, classes, tastings and dinners.
DIRECTOR OF THE PROGRAM
Professor Rosselló is a Master of Business Administration in General and Strategic Management, Maastricht School of Management, The Netherlands. Master in Strategic Business Administration, Pontifical Catholic University of Peru. B.A. in Graphic Arts, Pontifical Catholic University of Peru. She has international certifications among which stand out: CPCL Harvard Business School, Boston, USA; International Master in Leadership EADA Business School, Barcelona, Spain; Executive Program Customer Experience IE Business School, Madrid, Spain; International Program for Board Members EADA Business School, Barcelona, Spain. To date she is a member of the “Steering Committee” of the EFMD Americas Conference 2019-2021.
She has been Corporate Image Manager of Unique-Yanbal International for Ecuador, Colombia, Peru, Bolivia, Mexico and USA; Marketing Manager of Unique-Peru. He is currently Chairman of the Board of Directors of Comacsa, a leading non-metallic mining company in Peru, and a board member of Fundición Americana S.A. She is a specialist in Corporate Image, Marketing Management, Business Communication and Strategic Planning.