Expanding your hospitality & culinary workshop with a restaurant (16–20 tables) can be a very good idea if the concept is clear: it creates a real service environment for students/participants, generates revenue, and increases practical training opportunities. Many culinary schools run “training restaurants” for exactly this reason. 

DMH offers a full solution including : 

Dining Room / Front-of-House Equipment 

Furniture : Restaurant tables, Chairs (depending on layout), Host/receiving desk, Service stations / sideboards for waiters, Coat rack or wardrobe area, Menu boards or menu holders, and others. 

Service Equipment : Plates (different sizes: starter, main, dessert), Cutlery sets, Glassware (water, wine, cocktails), Bread baskets, Serving trays, Table linen (tablecloths, napkins) and others. 

Technology : POS system (restaurant management software), Payment terminal, Kitchen display or printer, Reservation system and others. 

Beverage Area : Coffee machine, Grinder, Bar refrigerator, Ice machine, Wine storage or wine fridge and others. 

Of course we are always open for any suggestion to extend our core offering. 

For a Hospitality & Culinary workshop, a training restaurant is usually very beneficial. 

Advantages 

1. Realistic training : Students learn service pressure and timing. 

2. Revenue stream : Restaurant income can support the workshop. 

3. Marketing : Guests experience the program directly. 

4. Industry credibility : Demonstrates practical competence. 

FULL TEACHING PROGRAMM INCLUDED 

Didaktik Manufaktur Hamburg will deliver a complete and detailled 3 years Curriculum Total: (20–25 hours per week) including all the key-points related to the service area of such a „Training Restaurant“ including the following topics: 

Year 1 – Foundations of Professional Service 

Goal: Build core hospitality skills and service discipline 

Core Modules 

1. Introduction to Hospitality : Restaurant types and concepts, Roles in front-of-house, Professional appearance and conduct 

2. Restaurant Mise en Place : Table setting standards, Napkin folding, Equipment identification 

3. Guest Interaction : Greeting guests, Seating procedures, Basic communication etiquette 

4. Service Techniques : Carrying plates and trays, Clearing tables, Bread and water service 

5. Basic Beverage Service : Water service, Soft drinks, Coffee and tea basics 

6. Hygiene & Safety : Food hygiene principles, Personal hygiene, Safety in service areas 

Practical Training : Students rotate through: Runner, Table assistant, Basic waiter support 

Competencies by End of Year : Students can: Prepare restaurant mise en place, Serve simple menus, Interact professionally with guests and Work efficiently within a service team 

Year 2 – Advanced Restaurant Service 

Goal: Develop full waiter competence and product knowledge 

Core Modules 

1. Advanced Service Techniques : Plate service, Silver service, Gueridon service 

2. Beverage Knowledge : Wine regions and grape varieties, Wine service procedure and Beer and spirits basics 

3. Order Management : Taking orders professionally, POS system operation, Guest recommendations 

4. Guest Psychology : Handling complaints, Upselling techniques, Guest satisfaction 

5. Restaurant Operations : Service timing, Coordination with kitchen, Section management 

Practical Training : Students rotate through: Full waiter station, Wine service assistant, Host position 

Competencies by End of Year : Students can: Manage a section of 4–6 tables, Recommend food and beverages, Deliver professional service and Handle guest issues 

Year 3 – Leadership & Restaurant Management 

Goal: Prepare students for supervisory roles 

Core Modules 

1. Restaurant Management : Service planning, Reservation systems, Staff coordination 

2. Advanced Beverage Service : Wine pairing, Wine cellar management, Sommelier basics 

3. Financial Basics : Menu engineering, Beverage cost control, Sales analysis 

4. Leadership Skills : Team briefing., Training junior staff, Conflict resolution,  

5. Event & Banquet Service : Event planning, Large service operations nd VIP service 

Practical Training : Students rotate through: Restaurant supervisor, Head waiter and Event service leader 

Competencies by End of Year : Students can: Lead a service team, Manage a restaurant shift, Train junior staff and Plan service operations 

Students rotate through these positions (This rotation is essential to understand full restaurant operations) : 

• Host / Reception  

• Runner 

• Waiter assistant 

• Section waiter 

• Beverage specialist 

• Head waiter 

• Restaurant supervisor 

CONCLUSION: 

If the goal is education + real hospitality experience, a small restaurant attached to your workshop is one of the most effective models. 

Contact us and let´s work together on your training restaurant project.

Your DMH-Team !