“Fix Food Cost, Reduce Waste, and Protect Your Profit—Without Guesswork”

This course is designed for independent restaurant owners, operators, and general managers who are responsible for food cost, profitability, and execution. It is especially valuable for leaders who want simple, repeatable systems rather than generic advice.

You will learn how to identify hidden food cost leaks, implement controls that actually work in real kitchens, improve accountability without adding labor, and make pricing and purchasing decisions with confidence. Every lesson is based on real operator experience, not theory.

This course gives you immediate, practical systems you can apply the same week you watch them. If food cost is eroding your margins or you lack consistency in execution, this course provides clear direction without theory or fluff. 

 Food cost issues do not fix themselves. Every week of delay costs real money. This course is priced to deliver immediate return, and the systems inside can pay for the investment many times over in the first 30 days alone.