Barbara Lang RTR Ideas From Restaurant to Retail

Barbara Lang
Educator - Author - Consultant - Entrepreneur - Public Speaker

Barbara Lang, Founder of RTR Ideas ™, offers a wide range of experiences, including 10 years as a culinary director at a Napa Valley winery; a former co-owner of a successful restaurant in Ithaca, NY; 17 years as a lecturer at Cornell's Hotel School and is author of From Restaurant to Retail, a Handbook for Food Professionals.

Barbara developed and launched The Ithaca Wegman's Culinary School, produced and hosted a series of food programs and culinary videos for Cornell's Cooperative Extension, created the Popcork Experience™, a fun, interactive wine and food pairing experience, developed the Rolling Stove™, a series of culinary adventures for children, and was past president of the American Cheese Society. A popular public speaker, Lang has spoken at over 50 conferences and symposia, including at the National Restaurant Show, The Professional Association of Innkeepers International and the California Wine Experience

Barbara Lang holds an undergraduate degree in Hotel Administration from Cornell University's Hotel School and a masters degree in professional studies in Food Marketing from Cornell University's Department of Applied Economics and Management. She has also served as Director of Restaurants and Food Concepts at The Statler Hotel, the teaching hotel at Cornell University.

Throughout my thirty year career, I've been involved with foodservice in a variety of roles - restaurateur, caterer, university lecturer, hotel director of restaurants and food concepts, TV host, marketer and promoter, consultant, schooner chef and baker. My interest and curiosity in bringing a food product to market led me to a graduate degree in food marketing and writing the book, From Restaurant to Retail - A Handbook for Food & Hospitality Professionals. The handbook is easy to read and practical, providing step-by-step exercises explaining the process from ideation to manufacturing, pricing and distribution. To add insight and industry flavor, I quote over three dozen industry professionals who generously offered their voices of experience through their stories of challenges and successes. &mdash Barbara Lang


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Barbara Lang