StretchLearn Course

Stop guessing where the profit goes

The operating math that turns a busy restaurant into a profitable one

Beginner9 hr 30 minSelf PacedRegistered

Course Overview

What this course is designed to develop

Most restaurants fail on math they never tracked, not on bad food. This course teaches the operating disciplines that separate a 3 percent margin from a 12 percent one: prime cost control, theoretical-vs-actual food cost, demand-based scheduling, menu engineering, and a one-page daily flash report. Every concept comes with formulas, real benchmark numbers, named tools, and worked dollar examples you can apply on your next shift.

Learning Outcomes

What the learner should be able to understand, build, or execute.

01

Calculate food cost percentage, labor cost percentage, and prime cost, and compare them to industry benchmarks

02

Build a theoretical food cost from recipe costing and reconcile it against actual usage to find variance

03

Engineer a menu using contribution margin and popularity to classify every item as a Star, Plowhorse, Puzzle, or Dog

04

Schedule labor against forecasted sales using sales-per-labor-hour and a target labor percentage

05

Measure and improve table turn times, covers per seat, and revenue per available seat hour

06

Produce and read a one-page daily flash P&L that catches profit leaks within 24 hours

Curriculum Preview

Inside the curriculum: a structured path from fundamentals to execution.

Preview the course structure, see how the modules build on one another, and understand the path this program is designed to take you through.

Module 1

Module 1: Food Cost: The Single Biggest Lever

Food is usually a restaurant's largest controllable cost. This module teaches recipe costing, food cost percentage, and the theoretical-versus-actual reconciliation that exposes waste, theft, and over-portioning.

3 lessons
Recipe Costing and Plate CostContent · 45 min
Preview Enabled
Food Cost Percentage and BenchmarksContent · 45 min
LMS Access
Theoretical vs Actual Food CostContent · 50 min
LMS Access
Module 2

Module 2: Labor: Scheduling to Demand

Labor is the second half of prime cost and the most controllable cost in real time. This module covers labor cost percentage, sales-per-labor-hour, and building schedules from a sales forecast instead of habit.

3 lessons
Labor Cost Percentage and Prime CostContent · 45 min
LMS Access
Sales Per Labor Hour and ForecastingContent · 50 min
LMS Access
Controlling Labor in Real TimeContent · 45 min
LMS Access
Module 3

Module 3: Menu Engineering for Margin

Your menu is a sales tool, not a list. This module teaches contribution margin, the Stars-Plowhorses-Puzzles-Dogs matrix, and pricing and design tactics that steer guests toward your most profitable dishes.

3 lessons
Contribution Margin Over Food Cost PercentageContent · 45 min
LMS Access
The Menu Engineering MatrixContent · 50 min
LMS Access
Menu Design and Pricing PsychologyContent · 45 min
LMS Access
Module 4

Module 4: Table Turns and the Daily P&L

Capacity and visibility close the loop. This module covers table turn times, revenue per available seat hour, and the one-page daily flash report that lets you catch profit leaks within 24 hours.

3 lessons
Table Turn Times and Seat YieldContent · 50 min
LMS Access
The One-Page Daily Flash ReportContent · 50 min
LMS Access
Reading the P&L and Closing the LoopContent · 50 min
LMS Access

Built for Application

A complete learning path, not a one-off inspiration hit.

This program is designed around progression: focused lessons, structured modules, applied resources, assessments, and a course rhythm that turns information into usable capability.

food cost controlprime costmenu engineeringlabor schedulingtable turnsrestaurant P&Linventory variancerestaurant management