Food costing and menu engineering to increase profitability

  • 17 Apr 2018
  • 10:00 AM - 12:00 PM
  • 45 Normanby Road, Mt Eden, Auckland


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Presented by Martin Harrap, Indoor Dining

Creating an enticing menu is a key element to your business’s success. Martin Harrap will guide you through the key steps to re-engineer your menu and get food costs under control, for greater success and profitability.  

This practical and informative two hour workshop will help you to deliver successful financial results by keeping food costings and wastage under control. This session will also guide you through kitchen systems to ensure that your staff are monitoring and minimising loss and expenditure. 

 Topics covered include:

  • Calculating loss of inventory
  • Implementing security measures
  • Calculating waste
  • Analysing your sales mix
  • Psychology of menu design

Martin Harrap has over 40 years chef experience in the UK and NZ and has worked his way up to Executive Chef level in hotels, restaurants and convention centers.  Martin was also the Senior Chef Lecturer at AUT and MIT, former New Zealand Chef’s Association President and Sky City Auckland’s chef apprenticeship programme coordinator.

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