This program will focus on the corporate, real estate, liquor license, and labor/employment issues involved in opening and operating a restaurant in New York City.

An expert faculty will teach you about:

· Choices of legal entity to form for restaurant projects, investment and management structures, purchase and sales transactions and transfer liability

· Lease issues such as build outs and provisions regarding assignment, contingencies, and guarantees

· Requirements for obtaining on and off premises liquor licenses and how to navigate the process and procedure before the New York State Liquor Authority and the local Community Boards.

· Overtime, sex harassment policies, spread of hours, the 80/20 rule, tip credit, and other essential labor and employment issues.