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 tools.

from 4 to 360h flexible workload
certificate valid 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. You'll learn menu engineering, stocktaking routines, recipe standardisation, waste monitoring, staff rostering, and bargaining with suppliers. Create basic financial models, establish achievable goals, and implement a straightforward 4–8 week strategy to increase profits and sustain solid team output.
Elevify advantages
Develop skills
- Menu engineering expertise: swiftly price and place high-profit menu items.
- Labour cost management: develop efficient rosters based on sales projections in real time.
- Food and beverage oversight: strengthen stock control, waste records, and portion guidelines quickly.
- Supplier and procurement tactics: bargain, determine stock levels, and reduce cost of goods sold assuredly.
- Basic profit forecasting: calculate potential savings, prime costs, and margin effects in no time.
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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