Proposed learning program
Menu Development & Cost Control Workshop
An inquiry-led workshop proposal that turns ingredient quantities, usable yield and portion decisions into understandable menu calculations.
Who this is for
Working cooks, small restaurant operators and supervisors who want to read recipe costs with confidence.
What you will practise
- Record ingredient units and convert purchase quantities consistently.
- Calculate usable yield and standard portion costs.
- Compare food-cost percentages with contribution per dish.
- Build a recipe worksheet that can be updated when prices change.
Intended learning outcomes
- Complete a transparent cost sheet using supplied sample data.
- Identify where yield loss changes a portion cost.
- Explain why a selling price needs more than an ingredient total.
Before you inquire
Will this workshop price my complete restaurant menu?
The workshop teaches a method through examples. A commissioned menu review is a separate consulting engagement.
Should I bring a laptop?
A spreadsheet can help with the exercises. Equipment requirements will be agreed when the delivery format is confirmed.
Are ingredient prices included?
Exercises use illustrative figures. Your own purchasing records are needed before applying any calculation to a live business.