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| Item Details | Price | ||
|---|---|---|---|
Control your Restaurant's Food Cost in 30 days
Language: English
Instructors: Randheer Bhardwaj
Why this course?
Description:
This 30-day bootcamp is designed to help you effectively manage your food costs and budget without sacrificing taste or nutrition. Learn practical strategies for meal planning, grocery shopping, and cooking on a budget to save money and reduce waste.
Key Highlights:
What you will learn:
| Introduction | |||
| Introduction (2:00) | |||
| Day 1 (Food Cost) | |||
| Day 1 (Food Cost) (7:00) | |||
| Day 2 (Food Cost and Profitability Multiplier) | |||
| Day 2 (Food Cost & Profitability Multiplier) (7:00) | |||
| Day 3 (Trash Audit) | |||
| Day 3 (Trash Audit) (7:00) | |||
| Day 4 (Recording Material Receipts) | |||
| Day 4 (Recording Material Receipts) (3:00) | |||
| Goods Inward Register | |||
| Day 5 (Par Inventory) | |||
| Day 5 (Par Inventory) (9:00) | |||
| Inventory Master Database Template | |||
| Day 6 (High Value Inventory and Sum Sheet) | |||
| Day 6 (High Value Inventory and Sum Sheet) (11:00) | |||
| Inventory Sum Sheet Template | |||
| Day 7 (ABC Analysis) | |||
| Day 7 (ABC Analysis) (10:00) | |||
| Day 8 (Food Cost Calculations) | |||
| Day 8 (Food Cost Calculations) (2:00) | |||
| Food Cost - Recipe Costing Method (7:00) | |||
| Food Cost - Recipe Deconstruction Method (5:00) | |||
| Day 9 (Your Actual % Food Cost) | |||
| Day 9 (Your Actual % Food Cost) (7:00) | |||
| Day 10 (Industry Perspective) | |||
| Day 10 (Industry Perspective) (3:00) | |||
| Industry Average % Food Cost (2:00) | |||
| Day 11 (Gap Analysis) | |||
| Day 11 (Gap Analysis) (4:00) | |||
| Day 12 (Pricing Related Corrections) | |||
| Day 12 (Pricing Related Corrections) (7:00) | |||
| Day 13 (Menu Pricing) | |||
| Day 13 (Menu Pricing) (4:00) | |||
| Pricing Strategy - Centre Stage Effect (7:00) | |||
| Day 14 (Creating Combos and Pricing) | |||
| Day 14 (Creating Combos and Pricing) (8:00) | |||
| 5 Steps Towards a Killer Offer (22 pages) | |||
| Day 15 (Strategy for Zomato / Swiggy) | |||
| Day 15 (Strategy for Zomato & Swiggy) (10:00) | |||
| Day 16 (Portion Size Analysis - Internal) | |||
| Day 16 (Portion Size Analysis Internal) (15:00) | |||
| Day 17 (Portion Size Analysis - External) | |||
| Day 17 (Portion SIze Analysis External) (7:00) | |||
| Day 18 (Standardized Portions) | |||
| Day 18 (Standardized Portions) (2:00) | |||
| Day 19 (New Recipe % Food Cost) | |||
| Day 19 (New Recipe % Food Cost) (2:00) | |||
| Day 20 (How to Write Kitchen SOP) | |||
| Day 20 (How to Write Kitchen SOP) (15:00) | |||
| Steps of Writing a SOP (1 pages) | |||
| Day 21 (Kitchen Visual Aids) | |||
| Day 21 (Kitchen Visual Aids) | |||
| Day 22 (Complete all SOPs) | |||
| Day 22 (SOP Docket) | |||
| Day 23 (% Food Cost Trend) | |||
| Day 23 (Food Cost Review and Action) | |||
| Action Item Review Template | |||
| Day 24 (Batch Production) | |||
| Day 24 (Batch Prodution Essentials) | |||
| Day 25 (Batch Production SOPs) | |||
| Day 25 (Batch Production SOP) | |||
| Day 26 (Yield Improvement) | |||
| Day 26 (Yield Mapping and Analysis) | |||
| Day 27 (Staff Food Policy) | |||
| Day 27 (Staff Food Policy) | |||
| Day 28 (Service Mistakes Reduction) | |||
| Day 28 (Service Mistakes) | |||
| Day 29 (5 Most Common Reasons for Failure) | |||
| Day 29 (5 Reasons for Failure) | |||
| Day 30 (Sum up and Way Forward) | |||
| Day 30 (Summary and Way Forward) | |||
After successful purchase, this item would be added to your courses.You can access your courses in the following ways :
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