Description

Cost Control for Food and Beverage Managers – 23rd and 24th July 2026

Unlock the secrets to successful financial management with the Cost Control for Food and Beverage Managers online course. Tailored specifically for restaurant supervisors, managers, food and beverage controllers, and chefs, this comprehensive event equips you with essential skills for effective food and beverage cost control.

Dive deep into best practices for ordering and purchasing while mastering the calculation of gross profit. Learn how to manage sales and costs through accurate forecasting, strategic pricing, and minimising waste. Gain a solid understanding of payroll-related expenses, especially in light of the rising costs following the Autumn 2024 Budget.

This course demystifies the figures in your monthly profit and loss account, helping you make informed decisions that drive profitability. Enhance your expertise in food and beverage cost control, and elevate your management capabilities with techniques that are essential for today’s competitive landscape.

Join us for the Cost Control for Food and Beverage Managers course and transform your approach to cost control. Your pathway to success in the food and beverage industry starts here!

This course is ideal for restaurant supervisors and managers, food & beverage controllers and chefs.

Available online via zoom on the 23rd and 24th July 2026 from 9.00am to 12.30pm.

Total cost £210.00 including VAT.

Please email us directly at hello@arena4finance.co.uk or fill in the form below.

 

More Information

Cost Control for Food and Beverage Managers’ is delivered over two half days online by Debra Adams, the founder of arena4finance. Taking a practical approach, the course is highly interactive with polls and quizzes and consists of a series of worked examples, case studies and discussions.

Session Details

Divided into six key topic areas, the course will cover a range of topics focusing on cost control for food and beverage operations:

• Purchasing and stock control management
• Menu planning, standard costing, waste reduction & gross profit management
• Impact of sales mix and menu engineering
• Payroll planning, measurement and management
• Understanding the P&L
• Action plans for profit improvement

Outcome

On completion of the course, delegates will be able to:

• Understand best practice for ordering & purchasing and calculation of gross profit
• Manage the cost of sales with better forecasting, correct pricing and less wastage
• Forecast, manage and monitor payroll and related costs
• Understand the basics of what the figures mean in the monthly profit and loss account.

What our clients say:

“Debra Adams is simply amazing at helping non-financial managers to not only understand, but actively engage with, the commercial and financial aspects of their operation. She has a wealth of in-depth knowledge of both operational and strategic finance, specifically in the hospitality industry where margins are tight and cash flow imperative. Knowing the content is one thing, but knowing how to teach others is what Debra excels at, with her years of experiences as a professional lecturer, trainer, coach and teacher.

For over 10 years, she has been my go-to person for training any group of managers at all levels to explore and understand the financial story of their business. She is an invaluable member of our delivery team for the Award-winning Master Innholders Aspiring Leaders Diploma and the MIDAS series.”

Dr Hilary Cooke, Founder at Merlin Business Consultancy Ltd

“Debra Adams always provides some wonderful tips and advice regarding finance for non-financial managers working in the hospitality and tourism sector.”

Jane Chilman, HR expert, workplace mediator, coach and mentor specialising in the Hospitality sector