Posted by Sharon Odmann on September 22, 1998 at 07:22:19 :
In Reply to: Retail / Catering posted by Mimi on September 21, 1998 at 19:11:01 :
: My biggest quandry is how to "pull off" cooking classes in a 1200 square foot retail store. Has anyone out there done this kind of thing? Are we biting off more than we can chew? We have an opportunity now to get the space and the kitchen, so even though its in the business plan, I'm wondering if the "professionals" feel its a realistic plan. I'd appreciate any response from someone experienced in this area.
Hi Mimi,
Although I am not good a visualizing space I guess 1200 sf is about the size of my abode. You could easily pull off demonstration-only classes. You will need a demo counter with a mirror hung above so all of the people can see what is going on.
Cooking classes are very popular these days, with people wanting to learn about making healthy food.
Go for it!
Cheers,
Sharon