Advanced·5 lessons

Restaurateurs

Optimize your restaurant: food costs, recipe sheets, waste and marketing.

Curriculum — 5 lessons

Food Cost Management

Food cost: the number every restaurateur must master Food cost (or ingredient ratio) is the percentage of your…

Kitchen Recipe Cards

The recipe card: the backbone of your professional kitchen A recipe card is the standardized version of a dish…

Reducing Food Waste

Waste: a silent loss that adds up In the restaurant business, food waste represents on average 2 to 8% of reve…

Delivery and Click & Collect

Delivery: an additional revenue channel, not just a service The pandemic changed habits. Many customers who di…

Restaurant Marketing

Marketing an African restaurant: authenticity as your strength African and Caribbean restaurants have a natura…