Controlling Costs to Make Your Restaurant Profitable

Controlling Costs to Make Your Restaurant Profitable

During this course you will learn about costs associated with restaurants, what they mean and how you can control them. You will be exposed to income statements, food costs, menu and portion costing, menu pricing, daily food cost percentages, break-even points, forecasting, contribution margins and labor cost control.
Outcomes:
Many restaurants fail because they neglect the financial side of the business. Controlling restaurant costs is as important as plating good food. The goal at the end of this class is to have an understanding of many key costs, how they affect the bottom line, and what you can do to control and modify them to make your place of business more profitable.

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