Most restaurants that close don't close for lack of customers. They close because they sold a lot and made little, and took too long to notice.
What this course is about
Knowing, dish by dish, what the things you sell cost you and what you keep. This isn't accounting: it's the information you need to decide what stays on the menu, what goes up in price, and what has to be redesigned or dropped.
We start with costing because it is the foundation. Without a reliable cost figure, any pricing strategy is a hunch in a good suit.
What you'll be able to do
- Work out the real cost of a dish, including what almost nobody includes.
- Calculate your food cost percentage and know whether it's where it should be.
- Set prices with a method, not by eye or by copying the place across the street.
- Spot the dishes losing you money even though they sell well.
How it's put together
Seven topics. The first three are the fundamentals; the next three are concrete strategies; the last is a complete worked example, start to finish, with numbers. Each topic ends with a question that applies it to your own business — the AI tutor reads your answer and responds.
You don't need to know accounting. You do need your supplier invoices and your menu.