Cost engineering · Menu engineering · Pricing strategy
· Neuromarketing applied to the menu
Three days to go from recipes to results.
Time invested in training is the one investment your operation repays a hundredfold.
Master your real costs
Poorly controlled food cost, approximate recipe cards, invisible variances — identify and plug the leaks before they become structural.
Read your menu differently
Understand each dish's contribution to your margin — with a structured method that lets you decide and manage better.
Set your prices methodically
Move away from instinctive pricing to build a pricing strategy consistent with your positioning and target margin.
Structure a menu that sells
Build a coherent, readable offer that naturally steers your guests' buying decisions towards your most profitable products.
DAY 1
Understand and calculate
Master the profitability mechanics of a food and beverage offer — from revenue to net profit, covering the levers you can act on, recipe costing and cost engineering.
DAY 2
Analyse and decide
Read your menu's performance through menu engineering — analysis of popularity and margin contribution to identify the dishes to promote, reposition or remove.
DAY 3
Structure and implement
Build a profitable, margin-focused menu — layout, hierarchy, pricing structure and neuromarketing to turn browsing into buying.
Duration: 3 days
Format: in-house or open enrolment
Prerequisites: This training is for professionals with responsibility for the offer, the menu or the financial performance of a food service business. Basic numeracy and Excel skills are expected.
You are an owner, general manager, F&B manager or head chef involved in managing the offer
You run a restaurant or a business with a food service operation
You want to understand and improve the profitability of your menu
You are looking for a practical approach you can apply directly in your business
For in-house sessions, the training is adapted to your concept and your team — so that the method is adopted and you can apply it independently day to day.
To go further, HÔREST also offers a performance support engagement.
This training is part of a global performance approach. Find out how HÔREST can support you beyond training.
Revenue management methods applied to restaurants — acting on covers, average spend and production capacity.
Find out moreRethink how your offer is structured to improve profitability, clarity and commercial effectiveness across your property.
Find out moreA partner at your side to structure your organisation, manage your indicators and make decisions on solid foundations.
Find out more