Restaurant Cost Management and Control Course
This course provides practical strategies for managing and controlling costs in restaurant operations, focusing on food, beverage, and labor expenses to boost profitability without compromising customer satisfaction.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Restaurant Cost Management and Control Course equips you with practical tools to cut down on food, beverage, and labour costs while keeping customers happy. You will learn menu engineering, inventory management, recipe standardisation, waste monitoring, labour rostering, and supplier bargaining. Develop straightforward financial models, establish achievable goals, and implement a clear 4–8 week strategy to increase profits and sustain solid team output.
Elevify advantages
Develop skills
- Master menu engineering: swiftly price and place high-profit items on the menu.
- Control labour costs: create efficient rosters based on sales projections in real time.
- Manage food and beverage: strengthen inventory, waste records, and portion controls quickly.
- Develop supplier and purchasing tactics: bargain, set stock levels, and reduce cost of goods sold confidently.
- Grasp basic profit modelling: calculate savings, prime costs, and margin effects in minutes.
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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