Run a profitable hospitality business with knowledge, control, and confidence
A practical, hands-on seminar for managers, owners, and executives in the hospitality and food service industry who want to take full control of their costs, increase profitability, and build operationally resilient businesses.
Purchasing & Food Cost | Staff Management | Overhead & Variable Expenses | Menu Design & Pricing | Profitability Analysis
Subsidized Seminar by HRDA
Why this seminar?
The hospitality and food service sector faces significant and growing challenges. Rising raw material costs, combined with reduced consumer purchasing power, are squeezing margins across the industry. At the same time, difficulty recruiting skilled staff and high employee turnover continue to drive up labour costs.
In this demanding environment, sound operational management is a critical success factor. This programme equips hospitality executives with practical knowledge and proven tools to control costs, optimise day-to-day operations, and increase overall efficiency, so they can tackle industry challenges head-on and secure the long-term viability of their businesses.
Participation per person
Total Cost of Participation: €195,00
Subsidy from HRDA: €140,00
Net Cost of Participation: €55,00
Please fill out the interest form below and our team will contact you with all the details about the program and if you need any further assistance you can contact us directly at 22 420 110.
Purchasing & Food Cost Management
- Understanding your market and supplier landscape
- Applying food cost percentage to your menu (per category)
Target purchase ratios based on your sales mix - Hidden costs in procurement and how to uncover them
- Supplier management methods and negotiation basics
- Importance of controls: weekly checks and goods-in inspection
Staff & Labour Management
- Criteria for hiring the right hospitality staff
- Subsidised staffing and employment programmes available in Cyprus
- The true cost of training new employees
- Balancing full-time and part-time staffing effectively
- Labour hours: tracking, reporting, and benchmarking performance
Variable Costs & Equipment Management
- Reducing energy consumption, electricity and gas solutions
- Water management and conservation strategies
- Equipment maintenance cost reduction techniques
- Best-practice equipment usage by kitchen and front-of-house staff
Menu Design & Product Pricing
- How menu design directly impacts labour cost, purchasing cost, and back-of-house efficiency
- Product pricing strategies for profitability
- Case study: investment failure caused by poor menu planning decisions
Profitability Analysis
- Monthly profit & loss account: structure and how to read it
- 5 key metrics for monthly performance monitoring
This programme is addressed to hospitality professionals responsible for managing operations, controlling costs, and improving business profitability, including restaurant and café owners, hotel and catering managers, supervisors, entrepreneurs, and decision-makers in the food service and hospitality sector.
*Self-employed individuals are now eligible for the subsidy
Upon completing the program, you will be able to:
- better understand the key cost drivers affecting hospitality operations
- evaluate critical points in purchasing, staffing, and daily operations that impact profitability
- properly plan and manage resources to improve efficiency and control expenses