It was my first time visiting this facility for the CQC renewal course.
I obviously had access to the meeting room on the ground floor, and I must say it is spacious, well-equipped, and comfortable.
On the ground floor, there is a small room with a coffee machine and a water dispenser, so light refreshments are available during breaks.
As with any proper facility, there is a caretaker, the premises are served by parking spaces — unfortunately paid — and for those coming from Modena, it is also reachable on foot or by bike.
Food Cost Control: how to manage a restaurant
Target Audience: the course is aimed at workers of companies affiliated with the EBURT Bilateral Entity.
Description
In an increasingly competitive and constantly evolving context like that of the restaurant industry, it is essential to combine creativity and passion with solid management skills. Food cost control – the so-called food cost – is one of the key elements to ensure the sustainability and profitability of a restaurant business.
This is the idea behind a training course designed to provide practical tools to understand, measure, and optimize kitchen costs, organize procurement, enhance the menu, and reduce waste, while simultaneously improving quality and margins.
Program
What is Food Cost and why is it central to restaurant management
Calculation and analysis of Food Cost: theory and practical exercises
How to correctly read purchase and consumption data
Warehouse management and the role of stock levels
The importance of menu engineering: how to make culinary proposals sustainable and profitable
Waste reduction: techniques and strategies for more efficient catering
Controls and digital tools to support economic management
Comparison with real cases and sharing of best practices
