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 on food, beverage, and labour costs while ensuring customer satisfaction. Learn menu engineering, inventory management, recipe standardisation, waste monitoring, labour scheduling, and supplier bargaining. Develop straightforward financial models, establish achievable goals, and implement a clear 4–8 week strategy to increase profits and sustain robust team efficiency.
Elevify advantages
Develop skills
- Menu engineering expertise: swiftly price and place high-profit menu items.
- Labour cost management: create efficient schedules based on sales projections in real time.
- Food and beverage oversight: strengthen inventory, waste records, and portion controls promptly.
- Supplier and procurement tactics: bargain, determine stock levels, and reduce COGS assuredly.
- Basic profit modelling: quickly calculate savings, prime cost, and margin effects.
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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