Training Programs

Practical Programs for Hospitality Teams

Structured training sessions for kitchen staff, managers, and owners. Each program is grounded in real operational practice, not theory. Delivered on-site at your location or in workshop format.

Program Overview

What We Offer

Each program addresses a specific operational area. They can be taken individually or combined depending on what your operation needs.

Hands-on recipe costing workshop with hospitality professionals
Cost Analysis

Recipe Costing Fundamentals

How to calculate the true cost of a dish. From raw ingredient weights to finished plate, including yield calculations, prep losses, and portion costing. Participants leave with a working calculation card for their own menu items.

Kitchen managers, chefs On-site delivery
Training session on creating hospitality normative documentation cards
Standardization

Recipe Normalization Workshop

Building recipe normatives from scratch. Defining precise ingredient quantities, preparation methods, cooking yields, and portion sizes in a format that any kitchen team member can follow. Covers documentation formats and how to maintain them.

Kitchen teams, sous chefs On-site delivery
Scheduling

Operational Shift Planning

Understanding how to plan shifts around actual operational needs rather than habit or headcount. Covers peak load analysis, prep time integration, cross-training considerations, and seasonal adjustment. Practical templates included.

Operations managers, owners On-site or workshop
Waste Control

Kitchen Waste and Loss Tracking

Setting up practical systems for tracking ingredient waste at the source. Daily logging methods, prep loss benchmarking by ingredient category, and simple routines that kitchen teams can maintain without external supervision.

Kitchen staff, managers On-site delivery
Documentation

Building Your Calculation Card System

A structured program for developing a complete calculation card library for an existing menu. Participants work through their actual menu items during the session. Covers both the mechanics of costing and the documentation system needed to keep it current.

Owners, F&B managers On-site or workshop
Combined

Full Operational Review Program

A comprehensive engagement covering all operational areas. Cost analysis, recipe standardization, shift organization, and waste tracking developed together as a connected system. Suited for operations building their operational framework from the ground up.

Management and kitchen teams Multi-visit on-site
Delivery

How Programs Are Run

Programs are designed around the reality of hospitality operations. They work around your schedule, happen in your environment, and address your specific situation.

On-Site at Your Location

Programs delivered in your kitchen and office. Using your actual menu items, your documentation, and your team. No abstract exercises with fictional examples.

Scheduled Around Operations

Sessions planned for times that work for your operation. Before service, between lunch and dinner, over multiple shorter sessions. The program adapts to your kitchen's rhythm.

Documentation Included

Every program produces documentation your team keeps. Calculation cards, normative templates, shift planning frameworks. Not notes to be lost, but working documents for daily use.

Interested?

Find Out Which Program Fits Your Operation

Every operation is different. A brief conversation helps identify which programs are most relevant and how they can be structured for your team and schedule.

Get in Touch