Restaurant Management - Pricing your menu items using data
What you'll learn
- 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
- Understanding of kitchen operations
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. When creating or updating your menu, follow tips in this course effectively price your menu for maximal profits.
menu pricing need to be able to cover variable and fixed costs
it needs to be aligned with market forces.
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.
Who this course is for:
- F&B managers
- Finance Cost control staff
- Restaurant owners and managers
- hotel F&B and Kitchen Staff
Hotel management school was established a year ago by young and Professional Hoteliers having a combined experience of over 20 Years.
Instructors have worked in prestigious hotel chains such as Shangri-la, Intercontinental in Finance, Operations, Sales & marketing at Director Levels.
Classes were taught first in physical environment to test contents and take feedback from students. These recorded classes combine both separate recording classroom settings.
Course Content is being updated regularly and new topics are added continuously based on feedback from students.
If you have any feedback you can email us or message us to make the overall learning experience engaging and complete.
PROFILE & STRENGTHS
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.
His role is to spread the finance function for the largest hospitality in Myanmar owned and managed by one of the biggest business houses in Myanmar. They have 16 operational and underdevelopment High-end boutique resorts (covering an overall room inventory of 800+ rooms), 2,000 employees. Most of the properties are leaders in their region on trip advisor and won various travel awards over a period of time.
He has proven experience in setting up the foundation for sustainable growth (in the form of management information systems, restructuring), ERP implementation, gear towards IPO readiness & IFRS convergence. With such a great skill set, the students can be assured about the quality of training with his expertise.
He has been teaching at various institutions in Myanmar such as Swiss Business School, American Hospitality Institute of Myanmar with students ranging from directors to CEO of various companies.
ACADEMIC & PROFESSIONAL CREDENTIALS
Chartered Accountant – 2005 (Member of the ICAI) form Institute of Chartered Accountant of India
Company Secretary – 2005 from Institute of Company Secretaries of India
DISA (Diploma in Information System Audit) Supervisory Excellence (Online) & Business Leadership form e-Cornell University
Strategic Leadership from Shangri-La Global University