Menu Engineering & Kitchen Yield Management Course
Master menu engineering and kitchen yield management to increase profits, reduce waste, and improve service efficiency. Learn to price dishes accurately, control portions effectively, optimise inventory, and redesign menus that satisfy guests while lowering food costs in any dining setup.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches how to create profitable modern Mediterranean casual-upscale menus, classify dishes by sales and margins, and set optimal prices. You will master portion costing, yield management, basic inventory, and menu layout strategies, then monitor outcomes using key performance indicators and dashboards to cut food costs without harming guest satisfaction or 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 swiftly.
- 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 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 workloadWhat our students say
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