Industry-Specific Business

Restaurant Operations & Profitability

Stop guessing where the profit goes

12 lessons4 modules9h 30m durationbeginner level

Instructor: StretchLearn Faculty

About this course

Most restaurants fail on math they never tracked, not on bad food. This course teaches the operating disciplines that separate a 3 percent margin from a 12 percent one: prime cost control, theoretical-vs-actual food cost, demand-based scheduling, menu engineering, and a one-page daily flash report. Every concept comes with formulas, real benchmark numbers, named tools, and worked dollar examples you can apply on your next shift.

Curriculum

Module 1: Food Cost: The Single Biggest Lever3 lessons

Recipe Costing and Plate CostPreview45m
Food Cost Percentage and Benchmarks🔒45m
Theoretical vs Actual Food Cost🔒50m

Module 2: Labor: Scheduling to Demand3 lessons

Labor Cost Percentage and Prime Cost🔒45m
Sales Per Labor Hour and Forecasting🔒50m
Controlling Labor in Real Time🔒45m

Module 3: Menu Engineering for Margin3 lessons

Contribution Margin Over Food Cost Percentage🔒45m
The Menu Engineering Matrix🔒50m
Menu Design and Pricing Psychology🔒45m

Module 4: Table Turns and the Daily P&L3 lessons

Table Turn Times and Seat Yield🔒50m
The One-Page Daily Flash Report🔒50m
Reading the P&L and Closing the Loop🔒50m