Restaurant Management Program

Program director: Professor Gabe Piccoli

Attention food and beverage enthusiasts! 

Are you passionate about the culinary world and the business of restaurants? Do you thrive in fast-paced, demanding environments? If so, we have an exciting opportunity for you!

The Stephenson Department of Entrepreneurship & Information Systems (SDEIS) is seeking the 2025-2026 class of Restaurant Management (RM) Fellows. RM Fellows are talented students with a demonstrable love for restaurants and foodservice. Those selected for the small cohort of fellows will gain knowledge and make connections that will prepare them for a career in restaurant management.

COMPLETE THE 2025-26 INTEREST SURVEY 

"If you're considering a career in hospitality or foodservice, the RM Program is perfect. Even with restaurant management experience, I have learned from day one of this course. The approach taken by Professor Piccoli sheds light on the nuances of foodservice, customer satisfaction, and effective management. I leave each class more knowledgeable and motivated to apply my learning. It's a fun, interactive environment with mentorship from accomplished experts. I couldn't recommend it enough!"

Brandon Geske, 2024 RM Fellow

Photo of students working in a group with a mentor from the food industry

RM PROGRAM DETAILS

Complete the two-course sequence to accelerate your career in restaurant management.

Foodservice Intrapreneurship & Operations | Fall 2025
ENTR 4010 - Meets once a week in the evening (6-9 p.m.)

  • Learn the fundamentals of restaurant operations and management including inventory control, guest relations, supply chain, human resources, and leadership.

  • Each class session will feature a local expert to bring the concepts to life with practical applications.

  • You will also complete a paid internship with CC's Coffee House, located in the Business Education Complex. There is a minimum work requirement of four hours per week.

  • Using classroom lessons and observations gained through the internship, you will be tasked with making recommendations to improve processes and business operations at CC's. 

Restaurant Management Leadership Practicum | Spring 2026
ENTR 4010 - Meets twice a month in the evening

  • You will complete a semester-long paid internship in a partner restaurant working under the tutelage of a highly qualified industry mentor.

  • Positions will vary based on your specific interests and previous experience. 

  • Hands-on, practical learning opportunities both in and outside of class. 

  • The opportunity to meet and learn from industry leaders, including Stephen Hightower, director of food and beverage at the University Club and owner of Culinavigation Consulting, EatBR Integrated Media, and Dig Magazine. 

  • Lifetime membership in the program as a RM alumnus

  • Passion and love for the industry: This program is dedicated to those of you with an entrepreneurial spirit and a strong passion for the restaurant and foodservice industry.

  • Professionalism and dedication: We expect our fellows to be fully committed to their professional development and to approach each opportunity with enthusiasm and a willingness to learn. We seek professionals with integrity, and a commitment to ethical business practices at all times.

  • Excellence: We seek individuals who strive for excellence in all aspects of their work, from classroom assignments to real-world challenges in the restaurant industry.

  • Teamwork: Collaboration and teamwork are essential skills in the foodservice industry. We expect that you will be carefully listening to feedback and continually hone your interpersonal and leadership skills to excel as a member of a team.

  • Perseverance and work ethic: The restaurant and foodservice industry are very rewarding, but they are also demanding. RM Fellows do what it takes to succeed, in the classroom and in business.

Complete the survey. 

Director: Professor Gabe Piccoli is the Edward G. Schlieder Chair of Information Sciences and a member of the Cultural Computing group at the Center for Computation and Technology at LSU. An LSU alumnus, he developed a passion for restaurant and service businesses early in his career, as a professor at the Cornell School of Hotel Administration. After joining Cornell, the world’s premier school for the hospitality business, Piccoli has increasingly focused his academic and applied research, case study writing, and consulting on the many segments of the foodservice and hospitality industry. Now at LSU, he is leveraging his expertise and passion to contribute to the development of Louisiana’s unique cultural affinity for food and hospitality. 

Gabe Piccoli wears a tweed jacket in this studio headshot

Executive-in-Residence: Industry veteran Stephen Hightower will provide mentorship as the program's executive-in-residence. 

Hightower was recently named director of food & beverage at the University Club. Previously, he spent a decade as managing partner of City Group Hospitality, which includes Beausoleil Coastal Cuisine, City Pork Bar and Brasserie, City Slice, Proverbial Wine Bistro, Rouj Creole, and more. The group also holds catering and foodservice divisions. 

Hightower is also owner of Culinavigation Consulting, EatBR Integrated Media, and Dig Magazine. 

Following a presentation, students stand with Stephen Hightower in front of a screen showing their PowerPoint presentation slide.

 

Read this article about the participants' experience with the Cornell Restaurant Administration Strategic Exercise.