Menu & Costing
Connect recipe costs, selling prices and guest choices to a more resilient menu. Account for yields, portions, waste and contribution rather than judging dishes on food-cost percentage alone.
0 published · 6 in syllabus
Chapter 02
Run It Profitably
Build the daily disciplines that turn restaurant sales into sustainable cash flow. Connect menu decisions, purchasing, staffing, financial controls and delivery operations instead of managing each in isolation.
5 courses · 24 lessons · 0 published
Courses in this chapter
Supply Chain & Inventory
Build purchasing and stock routines that protect availability without tying up unnecessary cash. Examine supplier reliability, receiving checks, storage and stock reconciliation across a restaurant week.
0 published · 4 in syllabus
People & Teams
Plan roles, shifts and training around the service you promise. Build clear expectations and repeatable coaching routines while understanding the staffing costs and workplace obligations of restaurant operations.
0 published · 4 in syllabus
Unit Economics & Finance
Read the restaurant as a set of connected financial drivers. Learn to organise sales, variable costs, overheads and cash movements into reviews that support practical operating decisions.
0 published · 6 in syllabus
Delivery & Aggregators
Assess delivery as its own operating channel with different costs and service constraints. Plan aggregator economics, packaging, dispatch and customer retention without confusing order growth with profitability.
0 published · 4 in syllabus