Restaurant Killers: Managing Food and Labor Costs

This course will provide critical information for restaurant owners and managers to understand the components of managing food and labor cost.

 It is designed to help you understand how to calculate ideal food cost to know what food cost should be if everything purchased is prepared and sold. Understanding how to calculate ideal food cost is critical to food cost management. Additionally, attendees will learn how to calculate actual food cost, using proper inventory management. Finally, attendees will learn how to determine proper labor requirements and how to create work schedules to efficiently deploy labor dollars.

LEARN HOW TO:

• Calculate the ideal food cost for your restaurant.
• Create proper inventory procedures and track inventory cycles.
• Analyze raw materials and calculate their actual food cost.
• Understand the time needed to prep and complete tasks. 
• Schedule labor hours and manage employees.