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.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Restaurant Cost Management and Control Course provides practical tools to cut down food, beverage, and labour costs while keeping customer satisfaction high. Learn menu engineering, inventory procedures, recipe standardisation, waste monitoring, labour rostering, and supplier bargaining. Develop straightforward financial models, establish achievable goals, and implement a clear 4–8 week strategy to increase profits and sustain solid team output.
Elevify advantages
Develop skills
- Menu engineering expertise: swiftly price and place high-profit menu items.
- Labour cost management: create efficient rosters based on sales projections in real time.
- Food and beverage oversight: strengthen inventory, waste records, and portion controls quickly.
- Supplier and procurement approach: bargain, determine stock levels, and reduce COGS assuredly.
- Profit forecasting fundamentals: calculate savings, prime cost, and margin effects in 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 workloadWhat our students say
FAQs
Who is Elevify? How does it work?
Do the courses have certificates?
Are the courses free?
What is the course workload?
What are the courses like?
How do the courses work?
What is the duration of the courses?
What is the cost or price of the courses?
What is an EAD or online course and how does it work?
PDF Course