Restaurant Management - Pricing your menu items using data

Offered byUDEMY

Restaurant Management - Pricing your menu items using data
at
UDEMY
Overview

Learn how to price menu items based on data

Duration	1 hour
Total fee	₹389
Mode of learning	Online
Credential	Certificate

Restaurant Management - Pricing your menu items using data

Table of content

Overview
Highlights
Course Details
Curriculum
Faculty
+ 1 more item

Restaurant Management - Pricing your menu items using data
at
UDEMY
Highlights

Earn a certificate of completion from Udemy
Learn from 2 downloadable resources and 1 articles
Get full lifetime access of the course material
Comes with 30 days money back guarantee

Restaurant Management - Pricing your menu items using data
at
UDEMY
Course details

Skills you will learn

Excel Sales

Who should do this course?

For Chefs
For F&B managers
For Finance Cost control staff
For Restaurant owners and managers
For Hotel F&B and Kitchen Staff

What are the course deliverables?

How to calculate recipe cost
How to determine ideal food cost %
How to calculate menu price based on menu cost
How overheads and fixed cost affect pricing
Qualitative aspects in menu pricing

More about this course

In this course, we will learn how to calculate effective recipe cost and price based on that cost
We will also learn how fixed cost and overheads impact the pricing of menu items and how we can factor such cost in pricing
Menu pricing is the engine behind your company's success, as sales are your restaurant's sole source of revenue
Pricing for food directly impacts your ability to fund essential aspects of your business, including equipment, utilities, labor, ingredients, and more

Restaurant Management - Pricing your menu items using data
at
UDEMY
Curriculum

Introduction & Fundamentals

Why we need to price the menu

Factors in determining prices

Determining Recipe cost

How to determine cost of menu - Fundamentals

Menu Costing Template Explained and key things to consider in costing

Excel Template Explained in more detailes part 1

Excel Template Explained in more detailes part 2

Profitability Concepts and Factoring Overheads in Pricing

Gross Profit / Net Profit and Overheads Concepts - Explained

Excel template to see if we need to increase prices

Excel Template to determine how much an average guest should be spending

Qualitative Factor in pricing of menu items

Restaurant Management - Pricing your menu items using data
at
UDEMY
Faculty details

Manish Gupta

Mr Manish Gupta is an experienced hospitality finance professional, having a blend of financial core expertise with hands-on training in managing hotel operations and business development. Having worked as an Auditor for 7 years, he moved into finance management for brands like Parsvnath Developers and Shangri-La Hotels & Resorts and currently serving as the CFO of HTOO Hospitality.