Menu Engineering & Kitchen Yield Management Course
Gain expertise in menu engineering and kitchen yield management to increase profits, minimise waste, and enhance service flow. Learn to accurately price dishes, manage portions, optimise inventory, and revamp menus that thrill customers while cutting food costs across various dining concepts. This practical course equips you with tools to analyse profitability swiftly and implement changes that drive better financial results and operational smoothness.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course teaches you to create profitable modern Mediterranean casual-upscale menus, categorise dishes by sales and margins, and fine-tune pricing. Master portion costing, yield management, basic inventory, and menu layout strategies, then monitor outcomes using key performance indicators and dashboards to reduce food costs without compromising guest satisfaction or service efficiency.
Elevify advantages
Develop skills
- Categorise dishes by profit and popularity using menu engineering analytics.
- Standardise recipes, portions, and waste reduction through kitchen yield control.
- Calculate dish costs, yields, and margins accurately with real-world data.
- Optimise menu layout, pricing, and highlight star items to boost average checks.
- Monitor food costs, sales mix, and guest satisfaction with key performance indicators.
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 say
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