Menu Engineering & Kitchen Yield Management Course
Master menu engineering and kitchen yield management to enhance profitability, reduce waste, and improve service efficiency. Discover how to price dishes accurately, control portions effectively, optimise inventory, and redesign menus that satisfy guests whilst lowering food costs across various gastronomic establishments. This course equips you with practical tools to analyse sales data, refine menu layouts, and track key performance indicators for sustained success in modern dining operations.

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.What our students say
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