Mr Nicola Ticozzi
Nicola Ticozzi
G.M. of the Milano Business School
1. What is the mission of Milan Business School?
Milan Business School was founded over ten years ago to organize advanced training courses for professionals working in the HoReCa – Hotel Restaurant Café sector, both in terms of design and entrepreneurial choices.
The Masters are titled “HoReCa Workshop – Architecture Design & Marketing” and are held exclusively in the classrooms of Milan. From the start, they have had a clear international perspective and are conducted in various editions and languages: in Italian, Chinese, Portuguese for operators from Brazil, Russian for professionals from the former CIS countries, particularly Russia, Kazakhstan, and Azerbaijan, and from 2023 also in Ukrainian.
Milan Business School was founded over ten years ago to organize advanced training courses for professionals working in the HoReCa – Hotel Restaurant Café sector, both in terms of design and entrepreneurial choices.
The Masters are titled “HoReCa Workshop – Architecture Design & Marketing” and are held exclusively in the classrooms of Milan. From the start, they have had a clear international perspective and are conducted in various editions and languages: in Italian, Chinese, Portuguese for operators from Brazil, Russian for professionals from the former CIS countries, particularly Russia, Kazakhstan, and Azerbaijan, and from 2023 also in Ukrainian.
2. Who are the Masters aimed at?
The short Masters at Milan Business School revolve around the theme of how to conceive, design, furnish, and create venues and spaces for Hospitality and Food Retail. They are intended for professionals working in the field of design, architects, interior designers, and engineers, as well as for entrepreneurs wishing to conceptualize, develop, or refine consumption formats.
The innovative choice and objective of the courses is to connect these two worlds, the world of design and the world of business, so that in a growing and constantly evolving sector like HoReCa, they can use architecture, design, and marketing as strategic elements, three “keys” to develop proposals capable of meeting real market needs and the demands of the public.
The short Masters at Milan Business School revolve around the theme of how to conceive, design, furnish, and create venues and spaces for Hospitality and Food Retail. They are intended for professionals working in the field of design, architects, interior designers, and engineers, as well as for entrepreneurs wishing to conceptualize, develop, or refine consumption formats.
The innovative choice and objective of the courses is to connect these two worlds, the world of design and the world of business, so that in a growing and constantly evolving sector like HoReCa, they can use architecture, design, and marketing as strategic elements, three “keys” to develop proposals capable of meeting real market needs and the demands of the public.
3. How the Idea of the Masters Was Born?
The idea was born from observing the continuous evolution of the HoReCa market, which is so important and closely tied to international trends and ever-changing consumption styles. It aims to provide professionals not only with refined skills or updates on the state of the art but also with a practical and innovative method to observe change, understand it, and make it an integral and active part of the project. In fact, of the various projects in different locations for different audiences.
The idea was born from observing the continuous evolution of the HoReCa market, which is so important and closely tied to international trends and ever-changing consumption styles. It aims to provide professionals not only with refined skills or updates on the state of the art but also with a practical and innovative method to observe change, understand it, and make it an integral and active part of the project. In fact, of the various projects in different locations for different audiences.
4. Who Are the Instructors?
The panel of instructors gathers diverse specialists, experts in all the topics that can be concretely useful for developing successful, real projects.
Regarding the direct contribution from the business world, contributions are expected from Edoardo Grassi, co-owner of the multifunctional venue Ceresio7 in Milan, and Oscar Cavallera, a specialized Food & Beverage consultant with a long-standing presence in the international luxury sector.
For hotel sector design, two instructors with international profiles and experience are involved: Armando Bruno, architect and CEO of Studio Marco Piva, Canadian architect Marina Baracs, and architect Maurizio Favetta.
Among the instructors more focused on various aspects of interior design for restaurant and Food Retail, I would mention specialized architects Andrea Langhi, Nisi Magnoni, Giuseppe Dondoni, and Andrea Manfredi. Architect Matteo Fiore is responsible for the development of lighting design aspects, while architect Massimo Duroni addresses fundamental themes of visual perception, color usage, and the analysis of innovative materials.
The panel of instructors gathers diverse specialists, experts in all the topics that can be concretely useful for developing successful, real projects.
Regarding the direct contribution from the business world, contributions are expected from Edoardo Grassi, co-owner of the multifunctional venue Ceresio7 in Milan, and Oscar Cavallera, a specialized Food & Beverage consultant with a long-standing presence in the international luxury sector.
For hotel sector design, two instructors with international profiles and experience are involved: Armando Bruno, architect and CEO of Studio Marco Piva, Canadian architect Marina Baracs, and architect Maurizio Favetta.
Among the instructors more focused on various aspects of interior design for restaurant and Food Retail, I would mention specialized architects Andrea Langhi, Nisi Magnoni, Giuseppe Dondoni, and Andrea Manfredi. Architect Matteo Fiore is responsible for the development of lighting design aspects, while architect Massimo Duroni addresses fundamental themes of visual perception, color usage, and the analysis of innovative materials.
