Webinar Course Description

During the session, we dove into the basic concepts of menu costing and the components necessary for this process. Jean Hagan explained why menu costing and analysis is an essential step in properly managing restaurant operations, while learning recipe building options, including cutting-edge software solutions. Get an overview of purchasing and receiving best practices, and how to set up appropriate ordering by establishing a trusted par-based system. Lastly, come away with an understanding of how to accurately track your purchases and work against a budget with the help of valuable ongoing systems.

Objectives

• Learn the basics of how to perform menu costing and analysis, and its benefits
• Understand the relationship between purchasing, inventories, production, and food costing
• Discover tools and systems to help maximize profitability and productivity through menu analysis