Restaurant Management - Pricing your menu items using data
3.6 (22 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
5,045 students enrolled

Restaurant Management - Pricing your menu items using data

Menu pricing should be balanced between cost, overheads and market forces. Learn how to price menu items based on data
3.6 (22 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
5,045 students enrolled
Last updated 6/2020
English
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Current price: $27.99 Original price: $39.99 Discount: 30% off
5 hours left at this price!
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This course includes
  • 1 hour on-demand video
  • 1 article
  • 2 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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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
Requirements
  • Understanding of kitchen operations
Description

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:
  • Chefs
  • F&B managers
  • Finance Cost control staff
  • Restaurant owners and managers
  • hotel F&B and Kitchen Staff
Course content
Expand all 11 lectures 53:34
+ Determining Recipe Costs
4 lectures 22:19
Menu Costing Template Explained and key things to consider in costing
07:31
Excel Template Explained in more detailes part 1
04:07
Excel Template Explained in more detailes part 2
03:30
+ Profitability Concepts and Factoring Overheads in pricing
4 lectures 23:39
Gross Profit / Net Profit and Overheads Concepts - Explained
03:56
Excel template to see if we need to increase prices
06:30
Excel Template to determine how much an average guest should be spending
06:37
Qualitative Factor in pricing of menu items
06:36