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Food Costing Short Course Townsville
Learn the systems professional kitchens use to improve food cost control, reduce waste and increase profitability.
Andrew Briese helps chefs and operators take control of costs, systems and profitability - championing stronger, more sustainable kitchens across the industry.
In partnership with the Queensland Hotels Association, Clubs Queensland and PFD.
Join Andrew Briese for a one-day Food Costing Short Course designed specifically for chefs working in pubs, clubs and restaurants.
About the short course:
Andrew Briese is the founder of Cooking the Books and The Culinary Group, and the creator of The Culinary Director, Sticky Dates and Portion Pockets.
Over the past decade, he has delivered food costing workshops to chefs, venue managers, owners and hospitality professionals across Australia and New Zealand, as well as presenting at Fine Food Australia, Fine Food New Zealand, the Australian Gaming & Hospitality Exhibition, Food & Hospitality Week and more.
This is a practical short course focused on real-world kitchen operations, not theory. You’ll leave with systems and tools you can implement immediately to improve profitability in your venue.
What you'll learn:
- Building profitable menu pricing
- Costing individual dishes
- Managing GP targets in real kitchens
- Reducing waste without compromising quality
- Practical systems you can implement immediately
Details:
When: Monday 20 July 2026, 9:00am – 4:00pm
Where: Brothers Leagues Club Townsville, 14 Golf Links Drive, Kirwan QLD 4817
Investment: $350 incl. GST
Includes a full day short course, workbook and lunch.
Ideal for chefs, sous chefs, head chefs, venue managers and hospitality business owners looking to improve food cost control and kitchen profitability.
Places are limited, so secure your spot today.
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."
