Food & Beverage Cost Control

Food & Beverage Cost Control

Introduction

In the fast-paced food and beverage industry, where profits are earned or lost by the shift, financial know-how is no longer just for the accounting team. For F&B leaders, every decision affects the bottom line, and every guest interaction is a chance to boost revenue. This hands-on workshop gives support staff and operational managers the practical financial tools they need to take ownership of their numbers.

We strip away confusing accounting jargon and deliver clear, actionable insights—from the kitchen to the counter. Learn how factors like menu engineering, portion sizing, labor costs, and table turnover impact your gross and net profits. Using real-world simulations and F&B-specific scenarios, participants will master sales forecasting, calculate profit per square foot, and create incentive programs that align frontline teams with financial targets. Turn your operation from a cost center into a profit engine—by equipping your floor staff with the skills to protect margins and drive lasting growth, one plate, one shift, and one guest at a time.

Outcome

By the end of this workshop, participants will be able to:

- Decode the P&L Statement to translate financial data into actionable insights on operational health and performance.
- Identify and Capitalise on Revenue Streams by recognising and maximising opportunities for income generation specific to their role.
- Analyze and Control Operational Costs, distinguishing between fixed and variable expenses to implement targeted reduction strategies.
- Apply Financial Insights Directly to Daily Decision-Making, using key metrics to guide actions that boost efficiency and profitability.
- Drive Measurable Business Impact by aligning personal and team goals with the organisation's financial objectives for mutual benefit.

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No	Topic	Topic Description
1	Introduction to Profit & Loss (P&L) and Financial Concepts	Provide an understanding of the company’s Mission, Vision, Values. What is a Profit & Loss Statement (Store P&L, Division & Organization P&L)? How do you read a basic P&L and its relevance to Service Operations. Basic Financial Terminology
2	Revenue Streams in Service Operations	Definition of Revenue Types of Revenue Streams Cross Selling & Up-selling (Daily, Weekly targets) Who up-sells?
3	Cost Management and Optimisation	What are Operational Costs? What are Fixed Costs and usage maximisation What are Variable Costs? (COGS, Wastage, Packaging) Strategies for Cost Reduction without Compromising Quality & Quantity
4	Analysing and Calculation of Profit Margins	What is Gross Profit vs What is Net Profit Point of Sale (POS) Systems and Ordering System Integration Impact of Service efficiency to Profit margins Basic Turnover Revenue per square foot and Revenue per hour Customer Relationship Management Tools Handling Transactions (Cash, Credit & Digital Payments) Q&A Sessions in Group Discussion
5	Budgeting & Forecasting for Operations Team	Non-Financial Budgeting Budgeting F&B Inventory Budgeting Non-Food & Beverage Inventory Budgeting Labour Scheduling Matrix Forecasting F&B Inventory Forecasting Non-Perishable Inventory Forecasting Labour Budgeting & Forecasting Emergency Situations
6	Driving Profitability through Operational Excellence	Aligning Service Operations with Organisation’s Financial Goals Culture of Financial Accountability Standard Operating Procedures Hygiene & Safety Practices Developing an Incentive plan for Service Operation (Incentive Matrix)
7	Technology & Tools for Financial Management	Financial Software tools – real time Revenues, comparative analysis Real time Attendance reports CCTV Store Communications Protocol – clear lines of communication External Communications Protocols
8	The Customer	What is the Expectation and Experience? How to make it Memorable and Profitable S.E.R.V.I.C.E – Culture and Standards Types of Conflicts & Resolutions in Customer Service Conflict Resolution Framework (Listen, Apologise, Solve, Thank) Role Play on conflict resolution Attitudes, Skills, Knowledge Time Management Balancing Customer Service with Operational Tasks
9	Closing and Reflection	Developing Service Strategies for Revenue Generation Developing Service Strategies for Cost Reduction Self-Reflection on Key takeaways from the Training. List down Goals to achieve Q&A session and feedback

Expert

Kelvin Lai

Kelvin Lai is a seasoned leader and master strategist in luxury hospitality and fine-dining, renowned for transforming service operations into benchmarks of excellence. His acclaimed career is anchored by pioneering achievements, most notably in conceptualising and launching Malaysia's 1st ever Executive Floor, The Regent Club, setting an unprecedented standard for exclusive guest experiences. With executive roles spanning Front Office Management, Director of Sales, Head of Catering, and General Manager of F&B Operations, he has consistently driven revenue and profitability by building dynamic, high-performance teams aligned with the most discerning standards of luxury. His unique expertise, forged over 16 years in hospitality leadership and 14 years in F&B operations, provides a holistic, 360-degree view of premium service delivery. Kelvin specialises in crafting indelible guest journeys, training teams to transcend routine tasks and create profound impressions. He excels in cultivating long-term client relationships with strategic precision and architecting profitable F&B operations by instilling a meticulous, customer-centric culture grounded in practical SOPs and financial acuity. This integrated command of front-line service, sales strategy, and operational profitability allows him to align every team member with the organisations core financial and experiential objectives. As an HRD Corp Accredited trainer and facilitator, Kelvin embodies the principle of lifelong-learning. He translates his extensive field expertise into powerful development programs, whether in formal training settings, intimate workshops, or one-on-one coaching sessions. He is passionately committed to elevating Attitudes, Skills, and Knowledge, believing that continuous development is the cornerstone of personal mastery and organisational success. Kelvin’s mission is to equip teams with the insights and discipline needed to not only meet but exceed the exacting demands of luxury service and sustainable profitability.