W. Jay George - Architect

30 Tips  ●  30 Day's  ●  Voice Responses

A One Minute Mentor

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Expert curriculum

With Video LIbrary

    1. Introducing Jay George

    2. Day 1 - Three items an architect looks at first

    3. Quiz 1

    4. Day 2 - First steps to take in building a restaurant

    5. Day 3 - Space needed for FOH and BOH

    6. Day 4 - Why the GC & Architect have to work as a team

    7. Day 5 - Why two Ac Units?

    8. Day 6 - Do architects and designers work together?

    9. Day 7 - Let's talk value engineering

    10. Day 8 - Why have team meetings during buildout?

    1. Day 9 - What's best? Retrofit or blank space?

    2. Quiz 2 Architect

    3. Day 10 - Why meetings matter

    4. Day 11 - Architectural pricing structures

    5. Day 12 - How long do Architectural plans take?

    6. Day 13 - Should I hire a GC who hasn't built a restaurant?

    7. Quiz 3 Architect

    8. Day 14 - Reasons why an architect be involved in pricing.

    9. Day 15 - Items that hold up architectural plans

    1. Day 16 - Using architects from other areas

    2. Day 17 - Using lowest priced or most reputable GC's?

    3. Day 18 - If a GC seems confused

    4. Day 19 - Creating timeless spaces

    5. Day 20 - How architects get paid

    6. Quiz 4 Architect billing

    7. Day 21 - Restaurants I'm proud of

    8. Day 22 - What % of bar is needed?

    9. Day 23 - Independents vs Hotel projects

    1. Day 24 - Suburban vs Urban restaurants

    2. Day 25 - Restaurant owner involvement in planning

    3. Day 26 - Where are printed plans going?

    4. Day 27 - Value engineering

    5. Quiz 5 - Lowering costs

    6. Day 28 - Soundproofing - Yes or no?

    7. Day 29 - Color palettes

    8. Day 30 - Engineering company

    9. Jay says goodbye!

About

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  • 0.5 hours of video content

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Cliff Bramble / All About Business

Startup // Finance // Labor // Operations

Ian Winslade / Seafood Restaurants

Menu development // Ingredients //

Cliff Bramble / Marketing

Branding // Press // Social Media

Jason Hill / Southern Food

Menu development // Ingredients

Ben Eidson / Franchising and Startup

Franchising // Growth // Multiple Restaurants

Leases // Overview

Definitions // Guaranty // Much More

Italian Cuisine

Menu Development // Ingredients

Steaks // Steakhouse

Menus // Ingredients // Startups

Randy Hayden / Bar Operations

Cocktails // Bar Management

Tom Foust / Restaurant Operations

Management // Daily Operations

Josh Doepke / Management

Manager Duties // Bar Management

Greg Best / Food Hall // Cocktails

Opening // Leases // Operations

W. Jay George /Architecture

Restaurant Design // The Process

Luellen Marshall / Human Resources

Hiring // Payroll // Forms

Clayton Morey / Wine Knowledge

Wine List // Inventory // Pricing

Joy Jessup / Pastry // Desserts

Pastry Chef // Baking // Pastry Shop

Andrw Gomez / Southwestern Cuisine

Puerto Rican Cuisine // Steakhouses

Cliff Bramble / Business Budgeting

Forecasting // Sales // Numbers

Personal Finance

Savings // Investments // Opportunities

Lucero Martinez / Mexican Cuisine

Ingredients // Operations & Ownership

Policies

Contracting // Agreements // Licenses