Profitability and Kitchen Management
Duration: 5 hours in your kitchen (single session)
€ 560 + IVA 21%
We may all know what a cost breakdown is and how important it is, but sometimes we don’t dedicate enough time to this aspect.
In this course, we will learn how to create cost breakdowns and keep them updated.
We will also examine the key points to monitor in order to keep accounting under control.
Once we have the information, we will explore what filters it must pass and what decisions can be made to improve. We will also provide software solutions that allow you to manage all of this from a computer.
In summary, this course can be the starting point for controlling the costs and profitability of your menu beyond just reviewing supplier prices.
Format: In-Person
Aimed at: Restaurants, catering services, care facilities, hotels, institutions, production kitchens, food establishments
