Food Cost Management
Learn how to control food and beverage costs effectively, and take charge of your business's financial success.
Fundador de The Restaurant Boss (EE.UU.)
Course Content
Course Content
2. Calculating actual vs ideal food cost
Free
3. Calculating your cost of goods sold
4. Calculating your prime cost
5. Determining the cost of batch recipes
6. Encouraging staff to use standard portions
7. How to better manage your inventory
8. How to reduce food waste
9. How to reduce theft in the kitchen
10. How to use a food order guide
11. Negotiating with vendors on food cost
About this Course
Food cost management is a critical factor for success in the restaurant business
In the restaurant business, success isn’t a matter of luck – It’s about control and food cost management. In this course, Ryan Gromfin, Founder of The Restaurant Boss, will teach you how to strategically manage your restaurant costs to maximize profitability and avoid unnecessary losses.
By the end of this online course you will:
- Learn to calculate and compare ideal and actual food costs to improve profitability
- Discover how to optimize portioning, manage inventory and reduce waste to maximise earnings.
- Implement strategies to prevent theft, improve ordering and negotiate with suppliers effectively.
- Managing costs properly will not only increase profitability, but also ensure the long term sustainability of the business.
What's included?
- 55 min HD video
- 10 lessons
- Additional material
- 1 Quiz
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Meet your Instructor
Ryan Gromfin, Founder of The Restaurant Boss, USA
His extensive experience of professional cooking and catering gives him the insights needed to help restaurant owners.
Learn to manage your restaurant costs to maximize profitability
What you'll learn
In this course, you will learn the essential principles of food cost management to improve profitability and maintain control over your kitchen operations. You will discover how to calculate key financial metrics such as cost of goods sold, prime cost, batch recipe costs, and menu item costs, as well as how to measure both actual and ideal food costs. The course also covers practical strategies for effective inventory management, portion control, and reducing food waste and kitchen theft. In addition, you will learn how to negotiate with vendors to secure the best possible prices and how to use a food order guide to streamline purchasing and maintain consistency in your venue.
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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