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Food Costing Short Course
Chefs who want to be ahead of the pack will learn how to run the perfect food operation, making great food and making money.
Andrew Briese helps chefs and operators take control of costs, systems and profitability - championing stronger, more sustainable kitchens across the industry.
Food Costing Short Course
Presented by Anchor Food Professionals
Is your slice of the pie getting smaller? This full day short course is ideal for chefs, catering managers, food and beverage supervisors or anyone with responsibility for the financial outcomes of a food operation.
We all know success in the hospitality industry depends on many factors. Even with the country's best chefs, a business can fail without a close check on all financial factors.
What will you learn?
Chefs who want to be ahead of the pack will learn how to run the perfect food operation, making great food and making money.
Topics covered:
- Purchasing
- Portion control
- Yield testing
- Stock control
- Food cost and food cost percentage
- Standard recipe and recipe cost sheets
About the Facilitator
This one day workshop, is facilitated by Andrew Briese, author of Cooking the Books, whose career in the hospitality industry covers more than 23 years.
Inclusions: workbook, arrival tea & coffee, morning & afternoon teas & lunch.
Testimonials
"Andrew has a unique ability to share real-world insights that are practical, actionable, and delivered in a way that resonates with industry professionals. He explains complex ideas with clarity and impact, showing foodservice operators and business owners how to translate concepts into strategies that improve profitability and make money out of food."
"Andrew was an absolute asset. His energy, warmth, professionalism, and natural ability made every session introduction engaging and seamless. He played a key role in creating a positive experience for everyone involved. Andrew was a pleasure to work with. We would gladly work with him again in the future."
