The people in this room
Who teaches this course, who it is built for, and why the people in the room matter as much as the content on the page.
Practitioners who have worked the numbers from inside
The people who deliver this course have spent time on both sides of the kitchen pass. They understand that a recipe card and a cost card are two very different documents — and that most hospitality entrepreneurs only ever fully understand one of them.
The teaching approach is hands-on throughout. There are no lengthy theory sessions delivered to passive audiences. Content is introduced, then immediately applied to real scenarios. Mistakes are welcomed. Questions drive the session forward.
The in-person sessions in Madrid are deliberately small. A limited number of participants means every person gets sufficient attention, feedback lands with context, and the group dynamic becomes a resource rather than a distraction.
This course is built for people who run kitchens, not spreadsheets
You do not need an accounting background. What you need is a kitchen, a menu, and a desire to understand what your numbers are actually telling you.
You have opened — or are about to open — your first venue. The food side feels solid. The cost side is where the gaps are. You want a structured way to build your pricing from the ground up rather than guessing.
Smaller operation, but the cost challenges are just as real. You have been pricing by feel and watching margins shrink. This course gives you a concrete method to cost your offering and set prices with confidence.
You know the kitchen inside out. The business side is newer territory. You want to bridge the gap between craft knowledge and operational cost management without spending years learning accounting.
Your operation is running, but you suspect some dishes are underpriced or that waste is eating into margins you cannot clearly see. You want the tools to audit what you have and make informed adjustments.
A clear boundary on scope
This course covers the operational cost layer of a hospitality business. It does not extend into accounting, bookkeeping, payroll, VAT management or any tax-related activity.
The skills taught here live in the kitchen and on the menu. They help you understand your ingredient costs, your margin structure and your pricing logic. For anything that crosses into financial reporting or tax compliance, you would work with a qualified accountant or tax advisor separately.
This distinction is deliberate. Mixing operational cost training with accounting advice creates confusion and dilutes both. Dinlarento keeps the focus narrow so the learning goes deep.
See what the programme covers
Now that you know who this course is for, take a look at the full programme structure — modules, format and what you will be able to do by the end.
View the Programme