Academy Experts In Hospitality
Restaurant Sensei Coaching Program
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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 6: Finalizing Your Menu

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Module 4: Inventory & Cost Control Lesson 5: 15 Steps to Food Inventory
Complete
Module 4: Inventory & Cost Control Attachment: Stocking Your Restaurant