Menu Engineering & Kitchen Yield Management Course
Master menu engineering and kitchen yield management to increase profits, reduce waste, and improve operations. Learn to accurately price dishes, manage portions, optimise inventory, and redesign menus that satisfy guests and lower food costs in any dining setup. This practical course equips you with tools for better restaurant performance and efficiency.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches how to create profitable modern Mediterranean casual-upscale menus, classify dishes by sales and profit margins, and set optimal prices. You will master portion costing, yield management, basic inventory control, and effective menu layouts, while using KPIs and dashboards to monitor outcomes, reduce food costs, and maintain guest satisfaction with seamless service.
Elevify advantages
Develop skills
- Menu engineering analysis: classify dishes by profit and popularity quickly.
- Kitchen yield management: standardise recipes, portions, and waste reduction efficiently.
- Food cost expertise: calculate dish costs, yields, and margins using real data.
- Menu redesign strategies: optimise layout, pricing, and key items for increased revenue.
- Track operational KPIs: monitor food costs, sales mix, and customer satisfaction post-implementation.
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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