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.

from 4 to 360h flexible workload
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 labor costs while keeping guest satisfaction high. Learn menu engineering, inventory routines, recipe standardization, waste tracking, labor scheduling, and supplier negotiation. Build simple financial models, set realistic targets, and implement a clear 4–8 week plan to increase profit and sustain strong team performance.
Elevify advantages
Develop skills
- Menu engineering mastery: quickly price and position high-profit menu items.
- Labor cost control: build lean schedules from sales forecasts in real time.
- Food and beverage control: tighten inventory, waste logs, and portion standards fast.
- Supplier and purchasing strategy: negotiate, set pars, and cut COGS with confidence.
- Profit modeling basics: estimate savings, prime cost, and margin impact 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 workload.What our students are saying
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