Menu Engineering & Kitchen Yield Management Course
Master menu engineering and kitchen yield management to boost profits, reduce waste, and streamline service in your restaurant. Learn to price dishes accurately, control portions effectively, optimise inventory usage, and redesign menus that delight guests while improving food costs in any gastronomy concept. This course equips you with practical tools to analyse sales, manage yields, and track performance for lasting results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches you to design profitable Mediterranean casual-upscale menus, classify dishes by sales and margins, and optimise pricing strategies. Master portion costing, yield control, basic inventory management, and effective menu layouts. Track performance using KPIs and dashboards to cut food costs without compromising guest satisfaction or service efficiency.
Elevify advantages
Develop skills
- Menu engineering analytics: classify dishes by profit and popularity quickly.
- Kitchen yield control: standardise recipes, portions, and waste-saving trims efficiently.
- 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 the 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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