by Miguel Andrade, September 19, 2018

This quarter has been rather hectic with having recently finished my Capstone project. Working tirelessly on an original concept I had a hand in creating, has been a dream come true. I am working on my Bachelor’s Degree in Restaurant Management. This is my second degree, as I transferred in with an Associates in Culinary Arts, but I want to be an entrepreneur and Capstone has only further pushed my passion. Thanks to the Kendall College Trust I was able to complete the last three months of my Capstone project. I learned so much more than I ever thought I would know about running a restaurant, developing the financials, and creating realistic operating projections.

My team’s concept was quite unique as it was a multi-venue establishment, named Neema. Neema consisted of a mid-fine dining restaurant serving a globally-influenced menu, a bar/entertainment area, and 12,000 sq. ft. of modern banquet space. I served as the Front-of-the-House/Bar Manager of Neema. My main responsibilities were focused around development of general operational procedures, cocktail/wine list, and interior ambiance. I am grateful for getting the opportunity to further utilize my creativity, but also learn the realities of business development. I have just two quarters remaining with Kendall College and I look forward to learning even more so I can start a successful hospitality career.