Online Masterclass – Menu Planning

1 Day: Feb 14th & March 14th


• Why Covid has turned menu planning upside down.
• How to save money, time, labour, resources through correct menu planning.
• Why menu planning is the most crucial part of your food and beverage operation.
• Why the menu has a domino effect on every area of your business.
• How to use menu planning to minimise food waste.
• How to identify bottlenecks and eliminate same.
• How to use menu planning to maximise your current (however scarce) resources.
• The common mistakes in menu planning.

Course Information
  • Duration:
  • 1 Full Day Workshop Online

  • Date(s):
  • Feb 14th & March 14th

  • Schedule:
  • 9.00am – 5.00pm

    Coffee: 11am/ 3.30pm
    Lunch: 1.00 – 1.45pm

  • Cost:
  • €220.00

    'Skillnet funding may be available to Irish companies and residents who fulfill the eligibility requirement. Please contact the National Organic Training Skillnet by emailing or go to for more information.

  • Facilitator:
  • Blathnaid Bergin

  • Venue:
  • Online via Zoom

Who should do this course?

Anyone who is planning menus for restaurants, pubs, cafes, coffeeshops.

What will I know when I finish the course?

The difference between menu planning and menu design.
How to approach menu planning in a logical, clear headed way.
Why the time taken to plan a menu correctly will yield better bottom line profits and a leaner operation.
How to avoid waste with clever menu planning.
How to avoid planning waste into the menu
How to save money on ingredients, labour and time.
How bad menu planning can create bottlenecks and how to avoid these.

What will I have when I am finished the course?

The tools to plan menus which work best for your business and not only protect the bottomline but increase it.

What is included in the price?

Online tuition and notes.

Book Your Place Now
Next Course Starts: February 14, 2022
Book online or get in touch to find out more about this course.
Ph: +353 (0)87 679 0854
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in Ireland
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