Restaurant Cost Management and Control Course
Master restaurant cost management to boost profit without hurting guest experience. Learn to control food, beverage, and labor costs, optimize menus, cut waste, and use simple financial tools tailored for bar and restaurant professionals.

4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
The Restaurant Cost Management and Control Course gives you practical tools to reduce food, beverage, and labor costs while protecting guest satisfaction. Learn menu engineering, inventory routines, recipe standardization, waste tracking, labor scheduling, and supplier negotiation. Build simple financial models, set realistic targets, and apply a clear 4–8 week plan to boost profit and maintain strong team performance.
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Develop Skills
- Menu engineering mastery: quickly price and position high-profit menu items.
- Labor 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 modeling 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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