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Course Launches Thu, Oct 29 · 10:00 AM PDT

Restaurant Fundamentals

Prime cost, food cost, labor, sales, menu design and engineering — the numbers every operator must command.

14 lessons · ~54 min · 0 of 3 modules live

Arthur Kanai
Arthur Kanai
Director of Operations · Restaurant Recruiter
Launches · Module 1
Start Here
1 lessons · Thu, Oct 29 · 10:00 AM PDT
13
days
15
hours
41
min
34
sec

Syllabus

3 modules · two a week · Mon & Thu, 10 AM PT
Module 1

Start Here

Drops Thu, Oct 29 · 10:00 AM PDT
in 13d 15h
  • Meet Arthur: From Dishwasher to Director of Operations 0:58 13d 15h
Module 2

Know Your Numbers

Drops Mon, Nov 2 · 10:00 AM PST
in 17d 16h
  • Managing Food Cost: Four Moves That Widen Your Margin 2:30 17d 16h
  • Managing Labor: Cross-Training and the End of Overtime 3:19 17d 16h
  • Labor Drilldown: Meal Breaks, Shift Fights, and Fair Cuts 4:41 17d 16h
  • Managing Sales: Sell the Feeling, Assume the Sale 3:13 17d 16h
  • Upsells That Print Money: The Saviche Story 3:10 17d 16h
  • The M&M Jar: Sales Contests Your Team Won't Quit 4:02 17d 16h
  • Design Your Upsell Incentive Program (Exactly What I'd Do) 6:42 17d 16h
  • Raising Your Managers' Financial Acumen 2:04 17d 16h
Module 3

Menu & Pricing

Drops Thu, Nov 5 · 10:00 AM PST
in 20d 16h
  • Menu Design: Where Eyes Go and Why Photos Hurt 3:56 20d 16h
  • Menu Engineering: Read Your P-Mix, Cut the Bottom 20% 1:04 20d 16h
  • Exercise: Auditing a Real Menu Together 6:37 20d 16h
  • Reading Your PMIX: What a GM Looks For 6:15 20d 16h
  • Auditing Plate Costs: The Classic Pho Special 5:58 20d 16h