Know your
numbers.
Price with
confidence.
A practical course on cost structures and pricing strategies built specifically for restaurant and hospitality entrepreneurs. From plate costing to seasonal price management — all the tools you need to run a financially sound kitchen.
Practical knowledge for the real kitchen business
Running a restaurant or café is as much about numbers as it is about flavour. Understanding how much each dish truly costs — before you set a price — is the foundation of a sustainable hospitality business.
This blended course combines online learning with hands-on in-person sessions in Madrid. You work through real scenarios, real menus and real data. The content covers plate costing (escandallo), food cost calculation, waste and trim tracking, and how to build pricing strategies that hold up through seasonal shifts.
This course does not include accounting services or tax management. Its focus is operational cost literacy — the skills that live in the kitchen and on the menu, not in the ledger.
Who is this for?
Four pillars of hospitality cost management
Each topic builds on the last. By the end, you have a complete framework you can apply to any menu, any season, any kitchen size.
Escandallo de Platos
The escandallo is the technical blueprint of a dish — every ingredient, every gram, every unit cost. You learn to build these documents from scratch, update them as supplier prices change, and use them as the basis for all pricing decisions.
Food Cost Calculation
Food cost percentage is one of the most closely watched figures in any hospitality operation. You explore how to calculate it per dish, per menu section, and across the whole operation — and what to do when the numbers drift out of range.
Waste & Trim Tracking
Waste is one of the most controllable costs in a kitchen — yet it is rarely measured with any rigour. This module covers how to record trim loss, portioning variance and spoilage, and how to fold those figures into your cost calculations accurately.
Seasonal Pricing Strategy
Ingredient costs shift with the seasons. Demand patterns change too. You learn how to review and adjust your prices in response to both — maintaining your margins without alienating your regular customers.
Blended learning — online depth, in-person practice
Theory and tools delivered online at your own pace. Practical application in face-to-face sessions in Madrid. Both halves are essential — neither works as well alone.
Online Modules
Video lessons, downloadable templates and exercises accessible anytime. Work through content at a pace that fits your schedule.
In-Person Sessions
Hands-on workshops in Madrid where you apply concepts to real menus, work through case studies with peers and receive direct feedback.
Working Templates
Escandallo sheets, food cost trackers and pricing models you can take back to your own kitchen and use from day one.
Choose the learning path that suits you
Three participation levels — from self-directed online study to the full blended experience with in-person workshops.
| Feature | Online Only |
Blended (Full)
Recommended
|
Blended + Mentoring |
|---|---|---|---|
| Online video modules | |||
| Downloadable templates | |||
| In-person workshops (Madrid) | |||
| Group exercises & peer feedback | |||
| Individual follow-up sessions | |||
| Personalised menu review | |||
| Accounting or tax services |
* This course does not include accounting, bookkeeping or tax management services.
From enrolment to a working cost system
The course follows a logical sequence. Each stage prepares you for the next. By the final workshop, you leave with a complete, functioning cost and pricing framework tailored to your own operation.
Enrol and access online content
You gain immediate access to the online modules. Start with the foundations of cost structure and work through the escandallo methodology at your own pace.
Build your first cost documents
Using the provided templates, you construct escandallo sheets and food cost trackers for your own dishes. Mistakes are part of the learning — the templates guide you through.
Attend in-person workshops
Face-to-face sessions in Madrid where you refine your documents, work through pricing scenarios and receive feedback on your waste tracking approach.
Apply seasonal pricing strategies
The final module ties everything together — building a pricing review cycle that you can repeat every season as ingredient costs and market conditions change.
Take the first step towards a cost-literate kitchen
Find out how to enrol, what to expect on day one, and how the course schedule fits around a working kitchen operation.
