University Restaurant Learning Centre


Delivery / Take-Out: 3rd Party or In-House?
How to Set Yourself up for Success in Inventory Management
Recipe Costing 101
How to Control Portion Sizes in a Restaurant
Restaurant Menu Costing: What You Need to Know and Why
Too much or too little? How to use an Inventory Turnover Ratio
The ABCs of Effective Food Costing
Offsetting the costs of minimum wage hikes
How to save your profits despite menu substitutions
7 Ways to Improve Your Budget for the New Year
How to Steer Clear of Common Inventory Problems
How to Calculate Precise Inventory Needs