"While EP and AP are not new concepts, I felt that the information and instruction on calculating food and recipe costs was quite valuable. I look forward to calculating the cost per portion for many of my recipes in order to make my services more efficent in the future. As I scale my work and career to include a larger number of guests and a higher volume of menu planning, I am grateful for courses like this one to expand my knowledge and better me as a chef."
--C.B. from Washington
"Well I definitely should have paid closer attention in math class throughout school. The language in the course was mostly familiar to me and the basic concepts. However the yield test charts were completely Greek to me. The charts shown in this class were nothing like I have done before. On rare occasions I have priced a 6oz portion of fish for the menu based on the AP cost but it was a much simpler method. The course was informative and a good refresher as it has been a while since my first food cost class. Personally I still need to grow in this area and will do so."
--A.S. from Alabama
"I took this course to help gain knowledge in order to be more successful in my new job. Upon starting my new job, I was told to write a new Banquet package and price it out, this seemed like a daunting task initially. After taking this course my confidence was renewed. I learned all kinds of things that I would not have previously taken into consideration such as: As purchased versus as served and edible portions. And the calculation for yield percentages AS divided by AP=yield percentage. The formulas in this course will definitely help me to advance in my career, and for that I thank you."
--K.T. from Pennsylvania
"I feel like this was probably my favorite course as the possibilities of applications excited me, it has inspired me to pursue my first pop up as it all feels achievable with this new knowledge. I feel as though I can write menus with great tact and consideration for waste due to this course. I plan to integrate this new information into my personal recipe development and in my future management endeavors. Managing the costs of my future operations will be easier with this surplus of formulas and tips."
--M.S.M from Maryland
"Because of this course, I have a greater understanding of how to balance the flavors and textures of a coursed meal to hold the interest of my customers. I also understand the roles that flavor, texture, appearance, nutrition, and cooking methods play in creating a balanced menu. More importantly, I can plan a better menu that will spread the workload out more evenly across the different stations in my kitchen. In conclusion, I found this section challenging and very informative and has changed the way I will look at every aspect of my kitchen operations and has given me the tools I need to increase the profitability and operational efficiency of the entire business."
--C.P. from Colorado
"I enjoyed learning about menus, recipes, and cost management throughout this course. I like how the course pointed out that everything in a restaurant is based on the menu. I believe that it is important to be careful and considerate of what items are paired together on the menu. I also enjoyed learning of the importance of proper measurements. I will be taking much knowledge from this course."
--L.R. from Georgia
"This course by far was the most challenging course for me. Food cost has been an untouched territory for me until now. Not only do we have to make to food taste and look good, there is another side to the business that most will never know. Very pleased with the info and the ways the course took me through step by step. "
-- C.T. from Montana