Menu Engineering & Kitchen Yield Management Course
Master menu engineering and kitchen yield management to boost profits, reduce waste, and streamline service. Learn to price dishes accurately, control portions effectively, optimize inventory, and redesign menus that delight guests while improving food costs in any gastronomy concept.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches how to design profitable modern Mediterranean casual-upscale menus, classify dishes by sales and margins, and optimize pricing strategies. You will master portion costing, yield control, basic inventory management, and effective menu layout techniques, then monitor results using clear KPIs and dashboards to reduce food costs while ensuring guest satisfaction and smooth service operations.
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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