Menu Engineering & Kitchen Yield Management Course
Gain expertise in menu engineering and kitchen yield management to increase profits, minimise waste, and enhance service efficiency. Learn to accurately price dishes, manage portions, optimise inventory, and redesign menus that excite customers and lower food costs in any dining setup.

flexible workload from 4 to 360h
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 profit margins, and set optimal prices. You will master portion costing, yield management, basic inventory control, and effective menu layouts, while using KPIs and dashboards to monitor outcomes, reduce food costs, and maintain guest satisfaction with seamless service.
Elevify advantages
Develop skills
- Menu engineering analysis: quickly classify dishes by profit and popularity.
- Kitchen yield management: standardise recipes, portions, and waste reduction techniques.
- Food cost expertise: calculate dish costs, yields, and margins using actual restaurant figures.
- Menu redesign strategies: improve layout, pricing, and highlight items to boost average spend.
- Track operational KPIs: monitor food costs, sales mix, and customer satisfaction post-implementation.
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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