RESTAURANT & FOOD SERVICE MANAGEMENT TRAINING COURSE

COURSE INTRODUCTION

The Restaurant & Food Service Management Training Course is a comprehensive, practical and results-oriented professional development programme designed for organizations seeking to improve restaurant operations, food service performance, profitability, customer satisfaction and long-term business sustainability. The customized two-week in-person programme focuses specifically on improving and developing the restaurant as a business operation, with emphasis on restaurant operations management, workflow optimization, food cost control, food waste reduction, inventory management, purchasing and procurement, menu engineering, menu profitability, point-of-sale (POS) systems, restaurant data analytics, staff productivity, customer experience management, branch standardization and restaurant profitability. Participants will acquire practical tools for analyzing existing restaurant processes, identifying operational inefficiencies, controlling costs, improving service delivery and developing measurable strategies for increasing revenue and profitability.

The programme provides an integrated approach to front-of-house and back-of-house restaurant management, including kitchen operations, food production, service workflow, purchasing, receiving, storage, stock control, recipe management, portion control, inventory reconciliation and supplier relationship management. Participants will examine food cost percentage, beverage cost, prime cost, labor cost, wastage, yield management, recipe costing, menu pricing, contribution margin and menu profitability. The training also emphasizes procurement optimization and inventory controls designed to reduce stock losses, over-purchasing, stock-outs, expiry, spoilage and unnecessary food waste. Practical exercises will enable participants to evaluate purchasing patterns, supplier performance, inventory turnover and restaurant cost structures while developing realistic interventions for improving operational efficiency.

A major focus of the customized programme is the use of restaurant technology, POS systems and data analytics to improve management decision-making. Participants will learn how to interpret sales reports, product mix reports, transaction data, average check, table turnover, sales by day and hour, employee productivity and menu-item performance. The programme will connect POS data with menu engineering, demand forecasting, inventory planning, labor scheduling and profitability analysis. It will also cover customer experience management, service quality, customer journey mapping, complaint management, service recovery, upselling, cross-selling, customer retention and loyalty. Staff productivity will be addressed through workforce planning, employee scheduling, performance measurement, training, accountability, incentive systems and effective restaurant leadership.

The final part of the programme focuses on branch standardization, multi-outlet restaurant management and sustainable profitability improvement. Participants will learn how to establish standardized recipes, operating procedures, service standards, quality-control systems, branch KPIs, performance dashboards and operational audit mechanisms that support consistency across multiple restaurants or outlets. General case studies and practical scenarios will be used to examine restaurant cost challenges, underperforming branches, inconsistent service, high food waste, weak inventory controls, low menu margins and declining customer satisfaction. The programme will culminate in practical restaurant improvement planning, enabling participants to identify priority improvement areas, establish measurable KPIs, assign responsibilities and develop actionable strategies for increasing restaurant efficiency, revenue, customer loyalty and profitability.

COURSE OBJECTIVES

By the end of the training, participants will be able to:

1. Analyze and improve restaurant operations, workflow, kitchen processes, front-of-house service and back-of-house coordination.
2. Develop effective restaurant operating procedures, SOPs, checklists and management controls to improve consistency and operational efficiency.
3. Calculate and control food costs, beverage costs, labor costs, prime costs and other restaurant operating expenses.
4. Implement practical food waste reduction, portion control, recipe standardization, yield management and kitchen cost-control systems.
5. Strengthen inventory management, purchasing, procurement, receiving, storage, stocktaking and supplier performance management.
6. Apply menu engineering, recipe costing, menu pricing, contribution-margin analysis and menu profitability techniques.
7. Use POS systems, sales reports, restaurant analytics and key performance indicators to support evidence-based management decisions.
8. Improve staff productivity through workforce planning, scheduling, performance management, training, motivation and accountability.
9. Develop customer experience strategies that improve service quality, customer satisfaction, customer retention, loyalty and revenue.
10. Establish branch standardization, profitability management, performance benchmarking and continuous improvement systems for sustainable restaurant growth.

ORGANIZATION BENEFITS

Organizations participating in this training can benefit through:

1. Improved restaurant operational efficiency, workflow management and cross-departmental coordination.
2. Reduced food costs, beverage costs and operational expenses through stronger cost-control systems.
3. Lower food waste, spoilage, stock losses and unnecessary purchasing expenditure.
4. Improved inventory accuracy, purchasing controls, supplier management and stock availability.
5. Increased menu profitability through strategic menu costing, pricing and menu engineering.
6. Improved use of POS systems and restaurant data analytics for management decision-making.
7. Increased staff productivity through effective workforce planning, scheduling and performance management.
8. Enhanced customer experience, service quality, customer satisfaction and repeat business.
9. Greater consistency across branches through standardized recipes, SOPs, service standards and performance KPIs.
10. Improved revenue generation, cost efficiency, branch profitability and long-term restaurant business sustainability.

TARGET PARTICIPANTS

This customized programme is designed for Restaurant Owners, Restaurant Directors, Restaurant General Managers, Food and Beverage Managers, Operations Managers, Multi-Branch Managers, Outlet Managers, Restaurant Supervisors, Food Service Managers, Executive Chefs, Head Chefs, Sous Chefs, Kitchen Managers, Restaurant Accountants, Finance Managers, Procurement Managers, Purchasing Officers, Inventory Managers, Store Managers, Supply Chain Professionals, Restaurant Entrepreneurs, Franchise Managers, Branch Managers, Hospitality Consultants, Business Development Managers, Revenue Managers, Customer Experience Managers and other professionals responsible for restaurant operations, food service management, purchasing, inventory, cost control, POS management, staff productivity, customer experience and profitability.

COURSE OUTLINE

TOPIC 1: STRATEGIC RESTAURANT MANAGEMENT AND BUSINESS DEVELOPMENT

1. Principles of strategic restaurant management, food service management and hospitality business development
2. Restaurant business models, operating structures, competitive positioning and strategic planning
3. Restaurant performance analysis, business objectives, revenue targets and profitability drivers
4. Restaurant market positioning, customer segmentation, competitive analysis and value proposition development
5. Restaurant growth strategies, operational scalability, innovation and sustainable business development
6. General Case Study: Developing a strategic growth plan for a restaurant experiencing stagnant revenue, increasing operating costs and declining market competitiveness

TOPIC 2: RESTAURANT OPERATIONS MANAGEMENT AND WORKFLOW OPTIMIZATION

1. Front-of-house and back-of-house restaurant operations management
2. Kitchen workflow, food production flow, order processing and service coordination
3. Restaurant workflow mapping, bottleneck identification and process optimization
4. Table management, reservation management, table turnover and service-speed improvement
5. Standard Operating Procedures (SOPs), operational checklists and restaurant quality controls
6. General Case Study: Redesigning restaurant workflow after customers experience long waiting times, order errors, kitchen delays and inconsistent service delivery

TOPIC 3: KITCHEN MANAGEMENT, FOOD PRODUCTION AND QUALITY CONTROL

1. Kitchen management, food production planning and production scheduling
2. Recipe standardization, standardized preparation methods and portion control
3. Food quality management, consistency, presentation and production specifications
4. Kitchen staffing, work allocation, productivity and communication between culinary teams
5. Food safety, hygiene, sanitation and quality-control procedures in restaurant operations
6. General Case Study: Improving kitchen productivity and food consistency in a restaurant where inconsistent preparation methods are causing customer complaints and excessive food costs

TOPIC 4: FOOD COST CONTROL AND WASTE REDUCTION

1. Food cost management, food cost percentage and restaurant cost-control principles
2. Recipe costing, ingredient costing, yield analysis and portion-cost calculations
3. Food waste measurement, waste tracking, spoilage control and waste reduction strategies
4. Portion control, production forecasting and overproduction management
5. Prime cost analysis, food cost benchmarking and corrective cost-control measures
6. General Case Study: Reducing food costs and waste in a restaurant where food cost has increased significantly despite stable customer volumes

TOPIC 5: INVENTORY MANAGEMENT, PURCHASING AND PROCUREMENT

1. Restaurant inventory management, stock control and inventory optimization
2. Purchasing procedures, procurement planning, demand forecasting and purchasing controls
3. Supplier selection, supplier evaluation, negotiation and supplier relationship management
4. Receiving procedures, quantity verification, quality inspection and invoice reconciliation
5. Storage management, stock rotation, FIFO/FEFO, inventory security and stocktaking
6. General Case Study: Improving purchasing and inventory management after repeated stock discrepancies, supplier quality problems, stock-outs and excessive inventory losses

TOPIC 6: MENU ENGINEERING, MENU COSTING AND MENU PROFITABILITY

1. Menu development, menu planning, recipe costing and strategic menu pricing
2. Menu engineering using popularity, contribution margin and profitability analysis
3. Identification of high-profit, low-profit, high-demand and low-demand menu items
4. Menu psychology, product positioning, menu design and profitable product promotion
5. Pricing strategies, portion sizing, ingredient optimization and margin protection
6. General Case Study: Reengineering a restaurant menu after discovering that several best-selling dishes generate low contribution margins

TOPIC 7: POS SYSTEMS, RESTAURANT DATA ANALYTICS AND DIGITAL MANAGEMENT

1. Point-of-Sale (POS) systems and restaurant management information systems
2. POS sales reporting, transaction analysis and product-mix analysis
3. Analysis of average check, sales per hour, table turnover and sales by menu category
4. Restaurant data analytics, dashboards and key performance indicators
5. Using POS data for demand forecasting, menu decisions, inventory planning and staffing
6. General Case Study: Analyzing POS data to identify underperforming menu items, peak sales periods, customer purchasing patterns and opportunities for revenue growth

TOPIC 8: STAFF PRODUCTIVITY, WORKFORCE PLANNING AND RESTAURANT LEADERSHIP

1. Restaurant workforce planning, labor optimization and staffing requirements
2. Employee scheduling, shift planning, workload allocation and productivity management
3. Staff performance KPIs, employee accountability and performance evaluation
4. Training, coaching, motivation, employee engagement and competency development
5. Leadership, communication, teamwork and conflict management in restaurant operations
6. General Case Study: Improving staff productivity after a restaurant identifies excessive labor costs, uneven workloads, absenteeism and inconsistent employee performance

TOPIC 9: CUSTOMER EXPERIENCE, SERVICE QUALITY AND CUSTOMER RETENTION

1. Customer experience management and the complete restaurant customer journey
2. Hospitality service standards, customer interaction and service excellence
3. Customer satisfaction measurement, feedback systems and customer experience analytics
4. Complaint management, service recovery and customer relationship management
5. Upselling, cross-selling, personalized service, customer loyalty and repeat business
6. General Case Study: Developing a customer-experience improvement strategy for a restaurant experiencing declining customer satisfaction and repeat visits

TOPIC 10: RESTAURANT SALES, MARKETING AND REVENUE OPTIMIZATION

1. Restaurant sales management, revenue generation and sales-performance optimization
2. Digital restaurant marketing, social media marketing and customer acquisition strategies
3. Promotions, bundles, loyalty programmes and targeted sales campaigns
4. Upselling and cross-selling strategies for food, beverages, desserts and complementary products
5. Revenue forecasting, sales targets, average transaction value and revenue-per-cover analysis
6. General Case Study: Developing a revenue-growth strategy for a restaurant with strong customer traffic but low average transaction value

TOPIC 11: BRANCH STANDARDIZATION AND MULTI-OUTLET RESTAURANT MANAGEMENT

1. Multi-branch restaurant management, branch performance management and operational standardization
2. Standardized recipes, purchasing specifications, SOPs and service standards
3. Branch benchmarking, KPI comparison, performance dashboards and management reporting
4. Quality assurance, operational audits and compliance monitoring across restaurant branches
5. Maintaining brand consistency while adapting operations to different branch locations and customer segments
6. General Case Study: Standardizing operations across multiple restaurant branches with inconsistent food quality, purchasing costs, service delivery and profitability

TOPIC 12: RESTAURANT PROFITABILITY, FINANCIAL MANAGEMENT AND CONTINUOUS IMPROVEMENT

1. Restaurant financial management, profit-and-loss analysis and profitability measurement
2. Revenue management, cost optimization, margin improvement and profitability forecasting
3. Restaurant KPI development, performance dashboards and management review systems
4. Break-even analysis, contribution margin, cash-flow considerations and financial decision-making
5. Continuous improvement, operational audits, corrective action and restaurant performance optimization
6. General Case Study: Developing a comprehensive restaurant profitability improvement plan for an outlet experiencing declining margins despite stable sales

GENERAL INFORMATION

1. Customized Training: All our courses can be tailored to meet the specific needs of participants.
2. Language Proficiency: Participants should have a good command of the English language.
3. Comprehensive Learning: Our training includes well-structured presentations, practical exercises, web-based tutorials, and collaborative group work. Our facilitators are seasoned experts with over a decade of experience.
4. Certification: Upon successful completion of training, participants will receive a certificate from Foscore Development Center (FDC-K).
5. Training Locations: Training sessions are conducted at Foscore Development Center (FDC-K) centers. We also offer options for in-house and online training, customized to the client's schedule.
6. Flexible Duration: Course durations are adaptable, and content can be adjusted to fit the required number of days.
7. Onsite Training Inclusions: The course fee for onsite training covers facilitation, training materials, two coffee breaks, a buffet lunch, and a Certificate of Successful Completion. Participants are responsible for their travel expenses, airport transfers, visa applications, dinners, health/accident insurance, and personal expenses.
8. Additional Services: Accommodation, pickup services, flight booking, and visa processing arrangements are available upon request at discounted rates.
9. Equipment: Tablets and laptops can be provided to participants at an additional cost.
10. Post-Training Support: We offer one year of free consultation and coaching after the course.
11. Group Discounts: Register as a group of more than two and enjoy a discount ranging from 10% to 50%.
12. Payment Terms: Payment should be made before the commencement of the training or as mutually agreed upon, to the Foscore Development Center account. This ensures better preparation for your training.
13. Contact Us: For any inquiries, please reach out to us at training@fdc-k.org or call us at +254712260031.
14. Website: Visit our website at www.fdc-k.org for more information.