Understanding the relationship between costs, pricing, and profitability is essential for the strategic management of any food service business. This course is designed to help participants conduct an in-depth analysis of the average check and cost structure, as well as their impact on financial results. Additionally, we will cover the break-even point as a key decision-making tool, allowing you to identify the minimum sales volume needed to cover costs and generate profit. Through clear concepts and practical case studies, participants will gain the skills to optimize their operations and increase their business profitability.
To equip participants with practical tools for analyzing the average check, structuring costs, and calculating the break-even point in food service businesses, fostering efficient financial management that optimizes profitability and facilitates strategic decision-making.
Food service entrepreneurs, culinary students, owners, managers, or administrators of restaurants, cafes, bars, catering companies, and related businesses.
1. Average check analysis and cost structure
• What is the average check?
• Calculating the average check
• Cost structure
• Cost analysis
• Sensitivity analysis of the financial performance statement
2. The break-even point
• Concept of the break-even point
• Variable and fixed costs
• Break-even point chart
• Break-even point for a single product or dish
• Break-even point for multiple products or dishes
• Practical case studies
• 2 theory and practice sessions
• Guided exercises
• Virtual classroom with session-by-session materials*
• Virtual Q&A forum
• Digital certificate
* To access the virtual classroom, a temporary institutional email will be generated for you, which will remain active for the duration of the course.
