Costing a Menu



It doesn’t matter that you have the best menu in town, a high-traffic location, beautiful decor and rave reviews, if your restaurant or bar charges £12 for a meal that costs you £13 to serve you're going to close. Miscalculating a recipe and not understanding Gross Profit Percentage and Cash Profit is in itself, a recipe for disaster.

In this interactive course, your boss is away and you're challenged to add some new products and works out some GP and GP%, Go through the learning before completing the tasks for your boss.

By the end, you should be confident enough to easily calculate profit margins on any product at your venue.

The course comes with useful downloads and a CPD certification from the National Hospitality Academy


  • Food Legislation and HACCP
  • Bacteria in our food
  • Food poisoning
  • Avoiding food contamination
  • Safe food handling
  • The food journey from delivery to service
  • Cleaning
  • Health and hygiene
  • Approx 50min learning time
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