Academy Experts In Hospitality
Restaurant Sensei Coaching Program
Back to Dashboard

Hey there, great course, right? Do you like this course?

All of the most interesting lessons further. In order to continue you just need to purchase it

Get course

Course sections

Section 1
Welcome to Restaurant Sensei
1
Welcome Video
Section 2
Module 1: Budget
1
Lesson 1: Business Plan & Key Numbers
2
Lesson 2: Feasibility Study
3
Lesson 3: Critical Path
4
Action Step
Section 3
Module 2: Menu Development
1
Designing & Optimizing Menu
2
Lesson 1: Competitor Analysis
3
Lesson 2: Development & Testing
4
Lesson 3: Recipe Master Sheet
5
Action Step
Section 4
Module 3: Recipe Costing (COGS) & Pricing
1
Lesson 1: Food Cost part 1
2
Lesson 2: Food Cost part 2
3
Download Costing Sheet
Section 5
Module 4: Inventory & Cost Control
1
Lesson 1: Restaurant Inventory Management
2
Lesson 2: Inventory Management Excel Sheet
3
Lesson 3: 10 Tips & Best Practices
4
Lesson 4: 6 Steps to Bar Inventory
5
Lesson 5: 15 Steps to Food Inventory
6
Lesson 6: Finalizing Your Menu
7
Attachment: Stocking Your Restaurant
8
Attachment: Inventory Excel Sheet
Section 6
Module 5: Property
1
Lesson 1: Evaluate Restaurant Space
2
Lesson 2: Restaurant Space Bonus
3
Lesson 3: Kitchen & Interior Design
4
Attachment: Property Evaluation Checklist
5
Attachment: Lighting Published Study
Section 7
Module 6: Human Resources
1
Lesson 1: Human Resources
2
Lesson 2: 10 Steps to Service
3
Lesson 3: Flip A Complaint
4
Attachments
Section 8
Module 7: Tech
1
Lesson 1: Importance and Set Up
Section 9
Module 8: Marketing
1
Lesson 1: Writing a Marketing Plan
2
Lesson 2: Marketing – Part 1
3
Lesson 3: Marketing – Part 2
Section 10
Module 9: Hygiene & HACCP
1
Lesson 1: Hygiene Monitoring
2
Attachments

Module 4: Inventory & Cost Control

Lesson 3: 10 Tips & Best Practices

Lesson is locked. Please Buy course to proceed.

Module 4: Inventory & Cost Control Lesson 2: Inventory Management Excel Sheet
Complete
Module 4: Inventory & Cost Control Lesson 4: 6 Steps to Bar Inventory