Menu Engineering & Kitchen Yield Management Course
Master menu engineering and kitchen yield management to boost profit, cut waste, and streamline service. Learn to price dishes, control portions, optimise inventory, and redesign menus that delight guests while improving food cost in any gastronomy concept. This course equips you with practical tools to analyse sales, manage yields, and track performance for better restaurant results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Menu Engineering and Kitchen Yield Management Course teaches you to design profitable modern Mediterranean casual-upscale menus, classify dishes by sales and margin, and optimise pricing. Master portion costing, yield control, inventory basics, and menu layout tactics, then track results with clear KPIs and dashboards to reduce food cost while maintaining guest satisfaction and smooth service flow.
Elevify advantages
Develop skills
- Menu engineering analytics: classify dishes by profit and popularity quickly.
- Kitchen yield control: standardise recipes, portions, and waste-saving trims fast.
- Food cost mastery: compute dish costs, yields, and margins with real restaurant data.
- Menu redesign tactics: optimise layout, pricing, and star items for higher checks.
- Operational KPIs: track food cost, sales mix, and guest satisfaction after changes.
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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