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Workshops & Courses to
transform kitchens

Food cost pressure, inconsistent standards, team development, leadership and productivity- each course is practical, relevant and actionable.
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Our Courses

Food Costing Short Course

Margin isn’t just lost in the food, it’s lost in the system. Join Andrew Briese for a one-day food costing course, specifically designed for chefs to take control of their numbers, without losing their creativity.

Take control of your kitchen without killing your creativity. A course that's perfect for chefs working in pubs, clubs and restaurants. We’ll cover;

  • Building profitable menu pricing and costing individual dishes.
  • Reducing waste without cutting quality
  • Systems chefs can implement immediately

Presented by Andrew Briese, founder of Cooking the Books, The Culinary Director, Sticky Dates and Portion Pockets.

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Venue Owners Profit Workshop

Venue owners don’t need to cook the steak - but they do need to understand what drives profit behind the pass. This workshop reveals the hidden costs, systems gaps and reporting blind spots that quietly drain margin while bridging the gap between kitchens, finance and leadership.
Includes
  • Menu development tailored to your venue
  • Supplier negotiations and smarter purchasing systems
  • Food cost, wage and overhead controls
  • Productivity and workflow improvements
  • SOPs, systems and training frameworks
  • Repairs and maintenance planning
  • Team development and succession planning
  • Ongoing strategic support and accountability
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From Chef to Leader

Being a great chef is one thing. Leading a kitchen is another. This workshop helps chefs develop the people, communication and operational leadership skills needed to build stronger teams and more consistent kitchen outcomes.

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Online Courses

Online courses

Can't make it to one of our in person courses? We have some new online courses, currently on the boil.

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Online courses
Online

Online Courses

Can't make it to one of our in person courses? We have some new online courses, currently on the boil.

Host / Instructor:
Andrew Briese
BOOK NOW
Find Out More

Coming Soon Courses

Coming Soon

More practical training for hospitality professionals.

REGISTER YOUR INTEREST
FIND OUT MORE
Coming Soon

Coming Soon Courses

More practical training for hospitality professionals.

Host / Instructor:
Andrew Briese
REGISTER YOUR INTEREST
Find Out More
Training

Custom Training for Hospitality Teams

Training that solves real kitchen problems.

We create tailored workshops for hospitality groups, hotel brands and multi-site operators - built around your business, your people and the operational challenges you’re facing right now.

From food cost pressure and inconsistent standards to leadership gaps, productivity and team development, every session is practical, relevant and designed to create results your teams can use immediately.

‍Let’s build a program that fits your team and moves the numbers.

Enquire
Food cost and margin improvement
Kitchen leadership
Multi-site consistency
Menu profitability
Ordering and waste control
Productivity and rostering
Systems and accountability
Succession planning
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Tools for better kitchens

REDUCE WASTE AND WORK SMARTER EVERY DAY.

Behind every smooth service are simple systems and reliable tools. From prep and portion control to labelling and food safety, our products are designed to simplify systems, support teams and help hospitality businesses operate more efficiently.

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