Menu Engineering & Kitchen Yield Management Course
Master menu engineering and kitchen yield management to boost profits, reduce waste, and streamline service in Mediterranean casual-upscale dining. Learn to price dishes accurately, control portions and yields, optimise inventory, redesign menus for guest delight, and monitor KPIs to improve food costs across any gastronomy concept.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course teaches designing profitable modern Mediterranean casual-upscale menus, classifying dishes by sales and margins, and optimising pricing strategies. Master portion costing, yield control, basic inventory management, and effective menu layouts, while tracking performance via KPIs and dashboards to cut food costs without compromising guest satisfaction or service efficiency.
Elevify advantages
Develop skills
- Menu engineering analytics: classify dishes by profit and popularity quickly.
- Kitchen yield control: standardise recipes, portions, and waste-saving trims efficiently.
- Food cost mastery: compute dish costs, yields, and margins using real restaurant data.
- Menu redesign tactics: optimise layout, pricing, and star items for higher checks.
- Operational KPIs: track food cost, sales mix, and guest satisfaction post-changes.
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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