Restaurant Cost Management and Control Course
This course equips restaurant managers with essential techniques to optimize costs in food, beverages, and labor, enhancing profitability without compromising service quality through practical strategies and financial modeling.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
The Restaurant Cost Management and Control Course provides practical tools to cut down on food, beverage, and labour costs while keeping customers happy. Learn menu engineering, inventory checks, recipe standardisation, waste monitoring, labour rostering, and supplier bargaining. Create basic financial models, establish achievable goals, and implement a straightforward 4–8 week plan to increase profits and sustain solid team output.
Elevify advantages
Develop skills
- Menu engineering mastery: quickly price and position high-profit menu items.
- Labour cost control: build lean schedules from sales forecasts in real time.
- Food and beverage control: tighten inventory, waste logs, and portion standards fast.
- Supplier and purchasing strategy: negotiate, set pars, and cut COGS with confidence.
- Profit modelling basics: estimate savings, prime cost, and margin impact in minutes.
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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