Narayana · SATTVA BusinessExplore the ecosystem
Narayana Academy
RUEN
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Professional program

The Kitchen as a Profit Center

Menus, food costs, production, and the guest experience

Apply About the Academy
Duration4 weeks · 32 hours
FormatWorkshop · templates · business review
Designed forOwners, general managers, and executive chefs

Learning outcome

Participants transform the kitchen from a cost center into a well-managed product with consistent quality and healthy margins.

Curriculum

  1. 01Dining concept
  2. 02Guest segments
  3. 03Menu engineering
  4. 04Food cost
  5. 05Procurement
  6. 06Productivity
  7. 07Additional revenue
  8. 08Project