From Concept to Plate

Taking an idea and getting it off the ground is a monumental task and an amazing journey. Matt Greco of Salt Craft in Pleasanton and FSTC's Chef Mark Duesler discuss the how’s and whys when it comes to launching a concept in today’s market. Matt Greco will also discuss his personal experience and how he leveraged the FSTC to make his opening a success! Attendees will learn: - How to pick the right location for your concept - What the "Try Before You Buy" program is all about - How to select the right equipment for your concept - What PG&E Resources are out there to help with starting your restaurant