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 effectively, and redesign menus that satisfy guests while lowering food costs in various gastronomy setups. Ideal for restaurant professionals aiming to optimise operations and boost bottom-line results.

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 based on sales and margins, and fine-tune pricing strategies. Master portion costing, yield management, basic inventory control, and effective menu layouts. Monitor performance using key KPIs and dashboards to reduce 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 skills in kitchen yield control by standardising recipes, portions, and waste reduction.
- Develop food cost expertise to calculate dish costs, yields, and margins using real data.
- Learn menu redesign strategies 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 workload.What our students say
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