Kitchen Management – Designing a Profitable Menu 16/08

Start Date: 16/08/2023

Duration: 1 day (9.30am - 4.30pm)

Location: Virtual Delivery

Full Fee: €155

Network Members Fee: €110

Programme overview

This one-day Kitchen Management course is designed with the business costs increase in mind. Designed by industry professionals this practical food costing course will ensure that your business is able to tackle increased business costs.

Participants will be guided through all aspects of menu management, design and costing and VAT in mind and will safeguard your profitability and margins.

Can you afford to face the second half of 2023 and into the busy Christmas season this year without certainty that your menu is profitable?

Learning Outcomes

By the end of this course, learner will be able:

  1. To know how to effectively price menus
  2. To know how to design profitable menus
  3. To understand wastage, tax and margin pricing
  4. To calculate labour cost effectiveness

Who is this course for?

Designed by chefs for chefs or owner/managers.


Content Covered

  • Percentage Menu Pricing
  • Contribution Menu Costing
  • Waste, Tax and VAT margin protection
  • Function Menu Costing
  • Waste and Energy Management
  • Labour Cost Controls

Trainer Profile

Martin Potts, Synergy Prochef Managing Director

BSc Hons International Culinary Arts, Thames Valley University, (Student of the Year 2007), Masters Certificate in Food Service Management, Cornell Hotel School of Management 2010, Certificate in Hotel revenue Management Cornell Hotel School of Management 2013, Certificate in Management of Food Hygiene, Qualified Manual Handling Instructor

Qualified Chef for 25 Years

Martin Potts has more than 25 year’s international experience in the food and beverage industry.  His work has spanned roles from some of the world’s most prestigious hotels, including the Dorchester, Claridge’s and the Landmark Hotels in London to premium golf resorts in Australia, including Hope Island Resort which hosted the Johnny Walker Golf Classic in 1998 and responsibilities across a group of resorts in Asia Pacific for ClubCorp Properties.

He has extensive experience of building up food, beverage and service functions into high quality operations.  This includes all aspects of menu design, food and menu costing and profitability analysis. His many roles have given him flexibility in food service management that has enabled him to increase profitability and consistency for many food and beverage operations across the world.