Menu Engineering & Kitchen Yield Management Course
This course equips you with menu engineering and kitchen yield management skills to increase profits, reduce waste, and improve service efficiency. You will learn to price dishes accurately, control portions, manage inventory, and redesign menus that satisfy guests while lowering food costs in any dining setup. Ideal for boosting gastronomy operations.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Discover how to create profitable modern Mediterranean casual-upscale menus, classify dishes by sales and margins, and fine-tune pricing strategies. Master portion costing, yield management, basic inventory control, and smart menu layouts. Monitor outcomes using key performance indicators and dashboards to cut food costs without compromising guest satisfaction or service efficiency.
Elevify advantages
Develop skills
- Master menu engineering analytics to classify dishes by profit and popularity quickly.
- Gain kitchen yield control skills to standardise recipes, portions, and reduce waste effectively.
- Develop food cost mastery to calculate dish costs, yields, and margins using real data.
- Learn menu redesign tactics to optimise layout, pricing, and star items for better revenue.
- Track operational KPIs like 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 workloadWhat our students say
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