Enrollment Open

Food & Beverage Operations Mastery

Controlling the Prime Cost is the holy grail of restaurant profitability. This course focuses on menu engineering, supply chain logic, and waste reduction systems.

Date2026-06-09 — 2026-06-23
Schedule6:00 PM - 9:00 PMTotal: 9 hours
LocationBusiness Hub Conference Center

Who Should Attend

Operations ManagersExecutive ChefsBar ManagersF&B Directors

Overview

We implement the Alcani Inventory Protocol to drive Prime Cost below 60%. Learn theoretical food cost vs. actual usage and how to bridge the gap.

Learning Outcomes

  • Calculate theoretical vs. actual food costs.
  • Categorize menu items by popularity and profitability.
  • Implement a 'First-In, First-Out' (FIFO) inventory system.
  • Design a waste tracking log.
  • Optimize the beverage program for margin growth.
  • Negotiate broadline distribution agreements.

Interactive Workshops

Activity 01

Menu Engineering Matrix - Stars, Plowhorses, Puzzles, Dogs

Activity 02

Waste Audit Simulation - Identifying profit leaks

Activity 03

Supply Chain Stress Test - Evaluating vendor reliability

Course Agenda

1

Advanced Menu Engineering & Psychology

2

Inventory Control Systems & Tech Integrations

3

Strategic Sourcing & Vendor Partnerships

4

High-Margin Beverage Program Development

Key Takeaways

  • Maximize gross profit per seat
  • Reduce food waste by 15-20%
  • Negotiate supplier contracts like a multi-unit chain

Reserve Seat

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$450USD
20 SPOTS REMAINING0% FULL
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