Engagement Insider
NEW YORK, NY May 22, 2013 –NFL players were welcomed recently into the world of Hospitality, courtesy of NFL Player Engagement’s (NFLPE) first-ever Hospitality & Culinary Management Workshop.
Held at the Institute of Culinary Education (ICE) in New York City, the course was extended to 21 current and former players, and open to spouses as well, who wrapped up a day filled with lectures and interactive events by holding their own hot stove session with a hands-on cooking class.
Troy Vincent, Senior Vice President of NFL Player Engagement, said, “We are pleased to introduce our players to the vibrant hospitality industry, which is another new addition to the 10 programs we now offer as potential career paths for players when they move from the field to their next career.”
And like all career transitions, it is a momentous decision that deserves careful consideration from all former players, including those at this event.
“Being a restaurateur is a huge risk, but if you know what you’re doing and do the research before your leap, it helps you minimize that risk,” said Kansas City Chief Martin Rucker. “You may not be successful in this industry right out of the gate, but with work, you can be. And this program truly gave me tips and tricks needed to achieve my own successes in this industry.”
Tips that include virtues like vigilance and honesty, according to Jason Avant of the Philadelphia Eagles.
“The NFL Hospitality Workshop taught me how to be vigilant as a business owner and watchful of my employees to minimize theft, but more importantly, how to create an honest environment as an owner and leader and treat employees with respect so they won’t want to take advantage of me.”
A reality check that was echoed by a fellow player.
“This forced me to really think if this is the business I want to be involved in,” said free agent Terrence McGee, a Pro Bowler with the Buffalo Bills. “There are a lot of risks to consider.”
Risks that are omnipresent in most ventures, which is why the day had a heavy helping of the business side of the industry, including economics, management, and most importantly, return on investment.
All encapsulated simply by Rosa Mexicano CEO Howard Greenstone, who stated succinctly, “Don't open a business without having a bookkeeper. Don't be the bookkeeper yourself.”
A secret to success that has served this entrepreneur well as he has built his business into a 16-unit national chain.
But there was more than just the business side, since the course also touched on trends in this diverse and ever-evolving world, ranging from restaurants and bars to catering and cafes, any of which can be under the umbrella of a hotel or franchise, or simply a stand-alone entity.
Participants were also given a roadmap to considering the type of location to look for, and whether they would want to be in a city, out in a suburb, off on an island, or up on a mountaintop.
All in all, a whole lot of information to digest for attendees like former NFL player Tony Moll, who noted, “The program provided great insight and provided very impactful discussions of the pros and cons.”
Valuable information that not only was given to players, but their spouses as well.
“As a spouse, I am so appreciative of being able to come to these programs, and being able to hear the information firsthand, so I am glad the NFL opened them to us since it makes me feel more like we are a team and a family,”
- Sarah Oshinowo, wife of former player Babatunde Oshinowo Jr.
“It’s a lot information in a short amount of time, but since the program hosts players and spouses at all stages of interest and involvement in the hospitality industry, we are able to build a foundation together and learn from each other. It’s been very rewarding.”
A foundation that will be essential in this industry, where all expert advice is welcomed.
“Don't wait for the world to come to you,” proclaimed Stephen Zagor, Dean of Culinary Business and Industry Studies at ICE. “You have to go to the world.”
A world where the questions can seem endless, such as whether to own, invest, or actually work in the industry? Whether to take in a partner or go it alone? Whether to go for the glamour or seek a serene setting?
All queries that serves as food for thought, but each with the opportunity to make the world your oyster.
To learn more about the Hospitality & Culinary Management Workshop, click here.