Restaurant Food Costing & Inventory Management

By MasterChef Judge

4.90 (69 reviews)
Restaurant Food Costing & Inventory Management
1 hour
Jan 2023
last update
regular price

What you will learn

Recipe Costing

How to Calculate a Food Cost Percentage

Recipe Pricing

Market Benchmarks

Menu Pricing Methods

Contribution Margins

Inventory Management

Bar Inventory Management

Why take this course?

🌟 Transform Your Restaurant with Our Comprehensive Hospitality Management Course 🌟

By MasterChef Judge Maurizio Ferraiuolo

Course Headline: Elevate Your Restaurant Business to New Heights with Expert Food Costing & Inventory Management Techniques

Course Description:

Dive into the world of restaurant management with our meticulously crafted online course, designed by the esteemed Maurizio Ferraiuolo, a judge on MasterChef. This isn't just another lesson in hospitality – it's a transformative journey for anyone looking to master the art of food costing and inventory management.

Whether you're stepping into the restaurant business or seeking to refine your operations for optimum profitability, our course is your key to success. It provides in-depth training on essential hospitality practices, including menu costing, inventory management, and dynamic pricing strategies tailored to thrive in today's competitive market.

Course Highlights:

  • 🍳 Recipe Costing: Master the precise art of determining the true cost of each dish you serve, ensuring profitability with every plate.
  • πŸ’° Food and Beverage Cost Percentage: Learn to calculate these key metrics accurately, keeping your costs in balance without compromising on quality.
  • πŸ“ˆ Menu Cost Calculation: Elevate your menu pricing to a science, ensuring each item not only satisfies your customers but also contributes to your bottom line.
  • πŸ”§ Products Selling Price: Uncover the secrets behind setting competitive and profitable prices that resonate with your target market.
  • βš™οΈ Stock Management: Discover efficient inventory management techniques, reduce waste, and optimize your costs for better financial control.

What You’ll Gain:

  • πŸ“‹ Recipe Costing Sheets: Implement immediate cost control with our practical tools designed to keep your finances in check.
  • 🧾 Inventory Management Sheet: Simplify the tracking and managing of your stock, making your operations smoother and more efficient.
  • πŸ“ˆ Purchasing Monitoring: Stay informed about your purchasing patterns with our optimized systems, ensuring you're getting the best deals possible.
  • πŸ“š Stock your Restaurant Guide: Access a comprehensive guide to effectively stock your establishment, ensuring you always have the right ingredients on hand.

Empower your business and your team with our cutting-edge systems and watch as their enhanced skills lead to better performance and a more positive attitude throughout your operations. This course is about application – learning through doing, and making measurable improvements in your business from day one.

Enroll Now & Pave the Way for Success:

Don't let your restaurant join the ranks of industry failures. With our expert guidance and practical tools, you'll enhance your business's financial health and stand proud as a savvy and successful restaurateur. By the end of this course, you won't just be managing a restaurant; you'll be orchestrating a financially sound and efficiently run establishment that stands out from the competition.

Take the first step towards a more profitable and efficient restaurant operation. Enroll in our Restaurant Food Costing & Inventory Management course today and transform your business for tomorrow! πŸš€

[πŸŽ“ Enroll Now]


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Our review

Overall Course Rating: 4.54/5

Course Review Summary:


  • Informative Content: The course provides valuable and comprehensive information on food costing, inventory management, and purchasing within the hospitality industry.
  • Quality Instruction: Maurizio's teaching style is clear and effective, with detailed explanations that facilitate understanding of complex concepts.
  • Practical Tools: The inclusion of Excel sheets with examples and formulas gives students a tangible tool to apply what they learn directly into their operations.
  • Down to Earth Approach: Unlike other courses that emphasize the importance of food costing without offering practical guidance, this course delivers specific strategies and real-world applications.
  • Comprehensive Examples: The examples included in the course materials are highly praised for enhancing understanding and relevance.


  • Additional Materials Request: Some students felt that additional notes or a more structured lecture format would have saved them time spent typing during lectures.
  • Missing Resources: There was an expectation for an inventory counting template to be provided, which some students found missing at the end of the course. This is seen as essential for practical application in the industry.
  • Specific Resource Clarification: It's important to clarify that while the course provides a food+costing+inventory+purchasing sheet, this sheet is more focused on overall financial views rather than inventory counts specifically.

Course Highlights:

  • Expert Instructor: Maurizio's expertise shines through in the way he conveys complex information in an accessible manner.
  • Actionable Learning: Students appreciate the practicality of the course, with immediate applications in their respective hospitality businesses.
  • Efficient and Effective: The course is recognized for its down-to-business approach, avoiding unnecessary fluff and focusing on what's truly important.

Recommendations for Improvement:

  • Supplementary Notes: Consider providing a more detailed outline or additional notes to accompany the lectures, which could save students time and enhance their learning experience.
  • Complete Resource Packages: Ensure that all necessary resources, such as inventory counting templates, are included in the course materials to complete the learning package.
  • Clarify Resource Usage: Make it clear which resources are for overall financial views versus those specifically designed for tasks like inventory counts.

Final Verdict:

This course is highly recommended for professionals in the hospitality industry looking to gain a better understanding of food costing and inventory management. With its practical approach and detailed examples, it equips students with the tools they need to immediately apply what they've learned in their operations. While there are some areas that could be improved, such as the provision of additional resources and more structured lecture materials, the overall quality of instruction and content is exceptional and well worth the investment.

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