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Menu Engineering & Kitchen Yield Management Course

Menu Engineering & Kitchen Yield Management Course
4 to 360 hours flexible workload
valid certificate in your country

What will I learn?

This course teaches you to engineer profitable Mediterranean casual-upscale menus, categorise dishes by sales and profitability, and refine pricing strategies. Gain expertise in portion costing, yield management, basic inventory control, and effective menu layouts. Learn to monitor outcomes using key performance indicators and dashboards, reducing food costs without compromising guest satisfaction or service efficiency.

Elevify advantages

Develop skills

  • Menu engineering analysis: classify dishes by profit and popularity swiftly.
  • Kitchen yield management: standardise recipes, portions, and waste reduction techniques promptly.
  • Food cost expertise: calculate dish costs, yields, and margins using actual restaurant figures.
  • Menu redesign strategies: optimise layout, pricing, and star items to increase average spend.
  • Operational KPIs: monitor food cost, sales mix, and guest satisfaction post-implementation.

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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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