FoodLab Chicago 6.0 Cohort
Applications open now

FoodLab Chicago is an insightful educational program designed for chefs, restaurateurs, caterers, food truck vendors, culinary artists, and other food-related businesses who are looking to take their businesses to the next level.

FoodLab Chicago is excited to invite you to apply to our 6.0 cohort to engage in a blend of classroom training sessions and one-on-one coaching curated to enhance and strengthen your skills in food service account management, food costing, and more.

Foodlab Chicago 6.0 will kick off on January 27th, 2025, with Menu Engineering Workshop led by Menu Engineering Specialist, Sean Willard. Food businesses implementing Sean’s tips and techniques have increased their revenues from 3% to 38%!

Applications for FoodLab 6.0 are being accepted. Please submit your application early for review, as seating is limited.

Thanks to our sponsors, participation in our FoodLab 6.0 Cohort is free for participants.

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Why FoodLab Chicago?

  • Since its launch, FoodLab Chicago has assisted 85 BIPOC-owned South Side Chicago businesses. Selected participants have acquired over $6.2 million in grants and loans and increased their profits with menu engineering from 3% to 38%.
  • FoodLab Chicago seeks to support Black and Brown food service entrepreneurs who have been operating for at least 18 months and are located in Chicago.
  • Topics include Menu Engineering, Plate Costing, Food Service Accounting Management, Marketing, and more.

Cohort Member Responsibilities

  • Attend weekly in-person sessions each Monday from 9:00 am to 12:00pm.
  • Location: Seaway, a Division of Self-Help Federal Credit Union – Community Room
    • 639 E. 87th Street, Lower Level
    • Chicago, IL 60619

Tentative Program Dates & Session Details

  • Week 1: Introduction to FoodLab Chicago, Menu Engineering & Storytelling Workshop with Menu Engineers, Part 1
    Week 2: Intro to Plate Costing and Meez Software
    Week 3: Food Service Big Three & Recipe Building in Meez
    Week 4: Food Service Accounting Management, Part 1
    Week 5: Food Service Accounting Management, Part 2
    Week 6: Food Service Accounting Management, Part 3
    Week 7: Food Service Accounting Management, Part 4
    Week 8: Brand Development & Marketing, Part 1
    Week 9: Brand Development & Marketing, Part 2
    Week 10: Menu Engineering & Storytelling Workshop with Menu Engineers, Part 2
    Week 11: Market Research & Menu Pricing
    Week 12: Food Service Inventory: Best Practices
    Week 13: Food Service Inventory Process
    Week 14: Business Model and Planning
    Week 15: Access to Capital Workshop
    Week 16: Graduation!

Questions? Contact foodlab@greaterchathaminitiative.org.

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FoodLab Chicago

Your restaurant’s financial prosperity begins on the plate.  We partner with restaurant owners for rapid growth and prepare them to access capital and build great company culture. Our growth-oriented, practical, peer-to-peer driven workshops are designed to drive our cohort members to enhance their business practices, resulting in increased revenues, and a strong company culture required to hire and retain great staff.

Thank You to Our Sponsors

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Curriculum Details

Plate Costing & Menu Engineering

If every plate is profitable, then the restaurant will be profitable!

Implementing MEEZ Culinary software to drill down into each plate’s profitability. Menu matrix building to analyze and maximize profitability, including pricing.

Knowing your numbers to make data driven decisions

Are you making a profit?  How do you know?

Prime cost tracking gives you real-time tracking of your labor and food expenses, giving you the data to make decisions. 

Maximize profits to support marketing, team development, sustainable wages, etc.

Building your team
Digital PRESENCE

How to pull off working “ON” your business versus always working “IN” your business?

Build your team combined with SOPs.

77% of frequent diners will check out the restaurant’s website before deciding to eat in or order out.  Build your patron database