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.

Weighed lentils, rice, spices and a plated Indian meal beside a kitchen scale and blank costing notebook.

Free · 0 published lessons · 6 lessons in syllabus

Who it is for

Chefs, owners and menu managers responsible for pricing and kitchen profitability.

What you will learn

Cost recipes using usable yields and portions
Set prices against contribution and customer expectations
Identify menu items to promote or redesign
Track waste and maintain recipe standards

Content is in progress

All lessons in this course are planned, not yet published. Sign up to be notified when lessons are published.

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Course syllabus

Recipe Costing and Ingredient Yields — Planned
Portion Standards and Recipe Cards — Planned
Pricing for Contribution Margin — Planned
Menu Engineering and Product Mix — Planned
Waste, Variance and Cost Reviews — Planned
Seasonal Menu Changes and Supplier Prices — Planned