Creating a Profitable Gastronomic Offering

Sometimes, chefs create a gastronomic offering focusing on wonderful flavors and presentations without considering the operational costs it incurs for the kitchen.

Of course, meeting the basics is essential, but it’s also important to ensure that things are done in a practical and efficient manner.
Otherwise, we might end up increasing production costs without realizing it (overtime, unnecessary stress, etc.).

In this training, we will examine the main characteristics a menu should have and the criteria it must meet to ensure it is operational and profitable with the available facilities and resources.

All of this will be tailored to your kitchen and specific situation. If you already have a menu, we will work on improving it. If you don’t have one, this course can inspire you to create a system more efficient than McDonald’s.