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 like menu design, inventory management, and staff scheduling.

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 on food, beverage, and labour costs while keeping customers happy. You'll learn about menu engineering, stock checks, standardising recipes, tracking waste, scheduling staff, and bargaining with suppliers. Create basic financial plans, set achievable goals, and follow a straightforward 4–8 week strategy to increase profits and keep your team performing well.
Elevify advantages
Develop skills
- Master menu engineering: quickly price and place high-profit items on the menu.
- Control labour costs: create efficient schedules based on sales predictions in real time.
- Manage food and beverage: improve stock control, waste records, and portion sizes swiftly.
- Develop supplier and purchasing strategies: negotiate deals, set stock levels, and reduce costs confidently.
- Learn basics of profit modelling: quickly calculate savings, prime costs, and profit margins.
Suggested summary
Before starting, you can change the chapters and 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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