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, optimize inventory, and redesign menus that delight guests while improving food cost in any gastronomy concept.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Menu Engineering & Kitchen Yield Management Course shows you how to design a profitable, modern Mediterranean casual-upscale menu, classify dishes by sales and margin, and optimize pricing. Learn portion costing, yield control, inventory basics, and menu layout tactics, then track results with clear KPIs and dashboards to lower food cost while protecting guest satisfaction and smooth service flow.
Elevify advantages
Develop skills
- Menu engineering analytics: classify dishes by profit and popularity in days.
- Kitchen yield control: standardize recipes, portions, and waste-saving trims fast.
- Food cost mastery: compute dish costs, yields, and margins with real restaurant data.
- Menu redesign tactics: optimize 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 the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workloadWhat our students say
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