Restaurant Cost Management and Control Course
This course equips restaurant managers with essential techniques to optimize costs in food, beverages, and labor, enhancing profitability without compromising service quality through practical strategies and financial tools.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Restaurant Cost Management and Control Course provides practical tools to cut food, beverage, and labour costs while safeguarding customer satisfaction. Learn menu engineering, inventory processes, recipe standardisation, waste monitoring, labour rostering, and supplier bargaining. Develop straightforward financial models, establish achievable goals, and implement a straightforward 4–8 week strategy to increase profit and sustain robust team output.
Elevify advantages
Develop skills
- Menu engineering expertise: swiftly price and place high-profit menu items.
- Labour cost management: create efficient rosters based on sales projections in real time.
- Food and beverage oversight: streamline inventory, waste records, and portion controls quickly.
- Supplier and procurement tactics: bargain, determine par levels, and reduce COGS assuredly.
- Profit modelling fundamentals: forecast savings, prime cost, and margin effects in minutes.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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