Chef Cost Control Workshop

Hands-on exercises | Industry insights | Real-life examples

In today’s fast-paced and competitive hospitality industry, effective cost control is essential for maintaining profitability, ensuring sustainability, and staying ahead of industry trends. Managing culinary costs not only protects your bottom line but also helps uphold consistent quality and service.

The Chef Cost Control Workshop, led by Martin Lynch of Lynch Food Consulting, is designed to equip chefs with practical tools and insights to better manage and reduce culinary costs. This hands-on session focuses on improving profitability and boosting operational efficiency within a professional kitchen environment.

What you’ll learn:
✔ Menu engineering for higher profits
✔ Seasonal & regional menu planning
✔ Smart kitchen management practices
✔ Responding to food trends
✔ Cost-effective sourcing and sustainability

Who should attend:

• Head chefs and sous chefs
• Kitchen managers and catering supervisors
• Those involved in menu planning, purchasing, or cost control
• Anyone aiming to improve food sustainability and profitability

This workshop costs £250 + VAT and includes refreshments, lunch and all course materials. Places are very limited to ensure that everyone benefits from the training. You can book online now via the link here or email [email protected]

For attendees wishing to book accommodation for Monday night, the hotel is offering a limited number of rooms at a preferential rate. Please contact Anna directly on [email protected] for more details.