Restaurant Profit Lab

Name: Restaurant Profit Lab
SKU: RESTPRLAB
Price: 590 EUR
Availability: InStock

Original price was: €750.Current price is: €590. + VAT

Promotion valid for the first 5 members

Practical strategies to maximize the marginality of your restaurant

Educational goalThe course is dedicated to those who want to transform the F&B department from a cost center to a profit center. You will learn to read key data, control real costs, and apply pricing and menu engineering strategies to grow your restaurant’s margins.
TargetHospitality professionals, F&B managers, restaurateurs and hoteliers who want to optimize the management and increase the profits of their catering services.

SKU: RESTPRLAB Category: Courses / Labs (2-3-4 days) Tag: breakfast lab

Performance and KPIs: Reading and interpreting the main indicators (RevPASH, RevPASS, average ticket, occupancy) to transform the data into operational decisions.
Costs and Margins: Calculation of Food, Beverage and Prime Cost. Analysis of the Break-Even and practical strategies to reduce waste and inefficiencies.
Domanda e Sala: Capacity optimization (table rotation, controlled overbooking), forecasts and strategies to eliminate no-shows.
Pricing and Menu Engineering: Strategic pricing definition, application of the Kasavana & Smith matrix and revision of the menu layout.
Sales and Reputation: Upselling and cross-selling techniques, staff incentives, and monitoring of digital channels (Google Business Profile, TheFork, delivery).
Technology and Format: Use of CRM and management systems to extract useful data and adapt strategies to different restaurant formats (Hotel, Restaurant, Pizzeria, Fast Casual, etc.).
Operational Plan (Simulation): Practical application for defining prices, analyzing the marginality of the menu, setting operational priorities and objectives for the team.