Thursday 7th April 2022



10am – 1 pm by webinar (3 hours plus Q&A)


Who should attend:

This course is aimed at F & B managers, Chefs, as well as Restaurant managers / supervisors.


Course Outline:

What you will learn:-

  • Why COVID-19 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 use menu planning to maximise your current (however scarce) resources.
  • The common mistakes in menu planning.



Blathnaid Bergin, MD The Business of Food

(Food & Beverage expert and trainer on Leadership and Management Development Programme)



Members €35 pp
Non Members €50 pp



Book online below.

For more information, email Dervla O’Neill at  or call 086 083 6626 for more information