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, optimize inventory, redesign menus for profitability, and monitor KPIs to lower food costs while maintaining guest satisfaction and smooth operations.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course teaches designing profitable modern Mediterranean casual-upscale menus, classifying dishes by sales and margins, optimizing pricing, portion costing, yield control, inventory management, menu layout strategies, and tracking performance with 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: standardize recipes, portions, and waste-saving trims efficiently.
- Food cost mastery: compute dish costs, yields, and margins using real restaurant data.
- Menu redesign tactics: optimize layout, pricing, and star items for higher checks.
- Operational KPIs: track food cost, sales mix, and guest satisfaction after 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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