Menu Engineering & Kitchen Yield Management Course
5/5
Master menu engineering and kitchen yield management to boost profits, reduce waste, and streamline service. Gain skills in pricing dishes, controlling portions, optimising inventory, and redesigning menus that delight guests while enhancing food cost control across various gastronomy concepts. This course equips you with practical tools to analyse sales, manage yields, and track performance effectively.

5.0 rating
4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This course teaches designing profitable modern Mediterranean casual-upscale menus, classifying dishes by sales and margins, and optimising pricing strategies. You will master portion costing, yield control, basic inventory management, and effective menu layouts, while learning to monitor outcomes using KPIs and dashboards to reduce food costs without compromising guest satisfaction or service efficiency.
Elevify Advantages
Develop Skills
- Menu engineering analytics: classify dishes by profit and popularity quickly.
- Kitchen yield control: standardise recipes, portions, and waste-saving trims efficiently.
- Food cost mastery: compute dish costs, yields, and margins using 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 post-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 workload.What our students say
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Giulio CarloDigital Marketing Student
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