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.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Restaurant Cost Management and Control Course provides practical tools to cut down on food, beverage, and labour costs while keeping customers happy. You will learn menu engineering, stocktaking routines, recipe standardisation, waste monitoring, staff rostering, and supplier bargaining. Develop basic financial models, establish achievable goals, and implement a straightforward 4–8 week strategy to increase profits and sustain solid team output.
Elevify advantages
Develop skills
- Mastery in menu engineering: swiftly price and place high-profit items on the menu.
- Control of labour costs: create efficient rosters based on sales predictions in real time.
- Management of food and beverage: strengthen stock control, waste records, and portion sizes quickly.
- Strategy for suppliers and procurement: bargain effectively, determine stock levels, and reduce cost of goods sold assuredly.
- Fundamentals of profit modelling: calculate potential savings, prime costs, and margin effects in just 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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