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.