Restaurant Owner Education: Do You Need a Degree to Succeed?

When it comes to owning a restaurant, traditional education might not be as essential as you think. Consider this: 80% of restaurant owners and 90% of Restaurant Managers started their careers in entry-level roles.

So, do you need a degree to succeed as a restaurant owner? This article dives into the question, exploring the benefits of formal education, the value of hands-on experience and the essential skills that lead to success.

Whether you’re weighing a hospitality program or learning through real-world experience, this guide will help you determine the best path to achieve your goals.

Understanding Education Options for Restaurant Owners

Aspiring restaurant owners can choose from specialized educational programs designed to combine practical skills with theoretical knowledge. These programs provide distinct advantages for achieving success in the restaurant industry.

Traditional hospitality management degrees

Hospitality management degrees provide a well-rounded education, combining courses in service management, business and liberal arts with a strong foundation in food and beverage operations. 

These programs typically cover key areas such as employment laws, accounting, bookkeeping and hospitality ethics, equipping graduates with the skills needed to manage kitchen staff, oversee food service workers and meet customer needs effectively.

Here are five notable schools offering these degrees:

School Name	Location	Program Highlights
Cornell University	Ithaca, NY	Renowned Hotel Administration program with extensive industry connections and internships.
Florida State University	Tallahassee, FL	Offers a strong hospitality program with a high retention rate and diverse online options.
Culinary Institute of America (CIA)	Hyde Park, NY	Focuses on food and beverage management with hands-on experience and strong industry ties.
University of Nevada, Las Vegas (UNLV)	Las Vegas, NV	Home to a leading hospitality school with various undergraduate and graduate programs.
Purdue University	West Lafayette, IN	Offers a comprehensive curriculum with significant hands-on learning opportunities.

Business administration programs

Business administration degrees with a focus on food business management prepare students for roles in restaurants, cafés and other dining establishments. These programs often include targeted courses in accounting, cost controls, marketing and the legal aspects of the restaurant industry. 

Many programs also offer internships and opportunities for hands-on experience, ensuring students gain practical knowledge alongside their academic studies.

Here are five good programs to consider:

Program Name	Institution	Program Highlights
Bachelor of Business Administration in Food Business Management	Culinary Institute of America (CIA)	Offers hands-on instruction with a focus on culinary arts or baking, including a semester-long internship.
Master of Management in Food and Beverage	SDA Bocconi School of Management	Prepares students for diverse careers in food and beverage production with strong industry connections.
Gastronomy-based Specialization	Harvard Business School	Integrates business education with gastronomy insights, though not a dedicated food MBA.
MBA in Food and Agribusiness Management	Purdue University	A dual-degree program combining business management with food and agribusiness principles.
Master of Science in Food and Agribusiness Management	Newcastle University	Focuses on business management within the agricultural and food sectors,

Culinary school pathways

Culinary education combines hands-on kitchen training with essential business skills. Students learn techniques like yield cost analysis, portion control and waste reduction, while also gaining knowledge in foodservice math, accounting and budget management. 

Some programs go further, offering training in sustainable practices and global cuisine trends, helping graduates master both the culinary and operational aspects of running a restaurant.

Five popular culinary programs are listed in the table below.

Program Name	Institution	Program Highlights
Culinary Institute of America (CIA)	Multiple Campuses (NY, CA, TX, Singapore)	Offers a range of programs including baking, culinary science and wine studies with state-of-the-art facilities.
Le Cordon Bleu	Global Locations	Renowned for classic French culinary techniques and rigorous training in cuisine, patisserie and boulangerie.
Institute of Culinary Education (ICE)	New York City, NY	Emphasizes hands-on learning with specialized courses in wine studies and culinary management.
Johnson & Wales University (JWU)	Providence, RI; Denver, CO; Charlotte, NC	Integrates academic coursework with practical training and has strong industry connections for internships.
French Culinary Institute (FCI)	New York City, NY	Focuses on intensive culinary programs with an industry-oriented curriculum and strong networking opportunities.

Real-World Experience vs. Formal Education

Hands-on experience plays a crucial role in the success of restaurant ownership. Many successful restaurant owners start out in entry-level positions, learning the ropes of the industry and building a strong foundation for running their own businesses.

Learning through restaurant industry jobs

Working in front-line positions provides valuable insights into the inner workings of a restaurant. Owning a restaurant involves much more than just food and service — it requires knowledge of legal matters, payroll, HR, marketing and effective team management.

By gaining experience in various roles, future restaurant owners can better understand the complexities of each position. This hands-on experience helps identify operational challenges and develop solutions long before opening your own business.

Mentorship and apprenticeship programs

Programs like those offered by the Restaurant & Hospitality Leadership Center are an excellent way to gain practical experience. With an 80% completion rate, these structured apprenticeship programs cover paths such as Line Cook, Kitchen Manager and Restaurant Manager. Each path blends hands-on training with formal education.

Mentorship plays a key role in developing both technical skills and personal growth. Working closely with experienced professionals helps new employees understand the fast-paced nature of restaurant operations while improving their hard and soft skills.

Building professional networks

Joining organizations like the American Culinary Federation and the International Association of Culinary Professionals opens doors to valuable networking opportunities. These memberships provide access to certifications, webinars and regional groups that keep members informed on industry trends.

Building connections with other industry professionals is essential for long-term success. Networking through conferences, social events and workshops creates opportunities to form beneficial partnerships and gain insights that formal education may not provide.

Essential Skills Beyond the Classroom

Restaurant owners need a set of practical skills that extend far beyond formal education. These hands-on abilities are crucial for running a restaurant successfully and ensuring long-term growth.

Business and financial management

Effective money management is at the core of any successful restaurant, especially when profit margins are slim. Restaurant owners must be able to prepare budgets, analyze financial reports and develop pricing strategies that keep the business profitable.

Managing cash flow and controlling costs are key to long-term success. Owners should implement smart purchasing methods, track inventory and monitor important numbers like food and labor costs. These financial skills are essential for building a strong foundation and keeping daily operations running smoothly.

Staff leadership and team building

Strong leadership directly impacts employee retention, with engaged teams showing significantly lower turnover rates in high-turnover industries. Restaurant owners need excellent communication skills to foster a sense of unity and belonging among their staff.

Effective owners know the value of consistent training and mentorship. Problem-solving and conflict management are critical, as workplace disputes can result in lost time and productivity. Creating a positive, team-focused environment is key to lasting success.

See also: “How Poor Leadership Fuels Employee Turnover” — Interview with Sarah Diehl

Food safety and regulatory compliance

Restaurant owners must adhere to strict food safety rules and health codes enforced by local authorities. Proper food handling, storage and cleaning practices are essential for protecting customers and the business.

It’s also important to comply with other regulations, including:

• Labor laws regarding wages, breaks and workplace safety
• Necessary licenses and permits for business operations
• Employee health and safety standards from Occupational Safety and Health Administration (OSHA)
• Food protection laws set by the Food and Drug Administration (FDA) and local health departments

By staying on top of these rules, restaurant owners maintain high standards and protect their businesses from legal risks or potential closures.

Modern Alternatives to Traditional Education

Digital technology has opened up new pathways for aspiring restaurant owners to learn and train. These modern alternatives offer flexible, accessible learning options without sacrificing quality.

Online learning platforms

Learning Management Systems (LMS) are transforming how restaurant owners-to-be receive their education. These platforms often lead to better retention of information compared to traditional classroom settings.

With mobile access, students can learn at their own pace — whether on a smartphone or computer — without the need to attend in-person classes. LMS platforms often incorporate interactive features like videos, quizzes and simulations, making learning more engaging and effective.

Industry certification programs

Certification programs, like those offered by the National Restaurant Association, validate a professional’s expertise. Programs like ManageFirst, used by over 350 colleges and universities, equip future Restaurant Managers with key industry competencies.

ServSuccess offers role-specific certifications for positions ranging from Line Cook to General Manager. These certifications showcase your mastery of essential skills, helping you stand out to potential employers or investors.

Professional development workshops

Workshops provide a mix of hands-on training and networking opportunities. Programs like ProStart Professional Development offer specialized tracks for varying experience levels, such as competition prep or café management.

These workshops focus on practical skill-building, covering topics like yield cost analysis, portion control and waste reduction. Additionally, networking opportunities help connect aspiring owners with seasoned professionals, fostering valuable mentorship relationships.

See also: “The Essential Guide to Restaurant Owner Responsibilities”

Preparing for Restaurant Ownership

Restaurant ownership success comes from a blend of practical experience and business knowledge, not necessarily a degree. While hospitality programs provide a strong foundation, hands-on experience is just as crucial.

Many successful owners start in entry-level positions, learning operations before launching their own ventures. Business skills, along with continuous learning, are key to making it work.

Online certifications and professional workshops offer flexible learning paths, while mentorship and industry connections help build a solid foundation.

Resources like OysterLink provide valuable networking opportunities, tools and guidance to help aspiring restaurant owners navigate their journey. Ultimately, preparation and commitment matter far more than formal credentials when it comes to achieving success.