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Case Study — Week One

Your food cost just hit 38%.
What's your first call?

No pressure — but the answer you choose says a lot about where you are right now. Pick honestly. The page adapts to you.

Choose an answer to see your recommended track

Three tracks. One honest comparison.

Pick the track that fits where you actually are, not where you wish you were.

Ownership Foundations

For the first-timer

$1,200/ student · 6–8 hrs/week
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Modules

  • Restaurant math: food cost, labor cost, prime cost
  • Reading and writing your first P&L
  • Vendor relationships and purchase orders
  • Hiring, scheduling, and your first payroll
  • Health codes, licenses, and permits
  • Opening week survival guide

Operations Intensive

For the working cook

$1,600/ student · 8–10 hrs/week
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Modules

  • Prep schedules that don't collapse at 6pm
  • Menu engineering and contribution margin
  • Kitchen labor — mise en place as a budget tool
  • Inventory systems that catch shrinkage
  • Supplier negotiation from the back-of-house side
  • Saturday night flow: managing a rush

Financial Command

For the second-time around

$2,100/ student · 10–12 hrs/week
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Modules

  • Advanced P&L forensics — finding the bleeding
  • Multi-unit financial modeling
  • Raising capital: investors vs. SBA vs. self-funding
  • Food cost surgery: spec sheets to plate cost
  • Break-even, contribution margin, and unit economics
  • Building an investor-ready pitch deck

Experience Check

Have you ever looked at a P&L and understood it without help?

Taught by operators. Not academics.

Every instructor has opened a restaurant. Most have closed one too. They're here because they wish someone had taught them this before their first service.

Elena Vasquez, a confident Latina woman in chef whites standing in a professional kitchen
22 yrsin kitchens

Elena Vasquez

Lead Instructor — Operations

3 openings · 1 closing · 22 years on the line

Opened Corda in 2008 (closed 2012 — overextended), then Petrichor in 2014 (still running), then Sal y Mar in 2019. She knows what failure costs and exactly which decisions caused it.

Teaches

Prep systemsKitchen laborVendor relationships
Marcus Webb, a Black man in his 40s in a business casual shirt, reviewing documents at a desk
$40Mfinancing arranged

Marcus Webb

Lead Instructor — Finance

Former CFO · 4 restaurant groups · $40M in financing arranged

Left investment banking in 2009 to help his brother save a failing diner. Stayed in hospitality finance for fifteen years. Has seen every way a restaurant can bleed money and most ways it can stop.

Teaches

P&L forensicsCapital structureBreak-even modeling
Priya Nair, a South Asian woman smiling at the camera in professional attire
60+restaurants consulted

Priya Nair

Instructor — Menu & Cost Engineering

Food cost consultant · 60+ restaurants · Hospitality MBA

Spent eight years as a purveyor rep before switching sides. She knows every trick distributors use and how to negotiate back. Her menu engineering workshops have a waiting list.

Teaches

Menu engineeringPortion controlPurveyor tactics

Situation Check

What's your timeline to opening?

What actually happens after.

We track our alumni. Here's what the numbers say, three years in.

84%

Still operating after year one

vs. 60% industry average

4.2pt

Average food cost reduction

Within 90 days of graduating

6 wks

Avg time to first profitable month

For students who opened post-course

312

Restaurants opened by alumni

Across 38 states since 2019

"

"I thought I knew how to run a kitchen. I had no idea how to run a business. Week three of Financial Command was the first time I understood why my margins were wrong. I renegotiated two vendor contracts the next week."

DO

Daniel Osei

Owner, Kora — Atlanta, GA

"

"My family's diner had been bleeding for years and nobody knew why. The P&L module in Ownership Foundations showed me exactly where. We cut $3,400/month in waste in sixty days."

LM

Linda Marchetti

Owner, Marchetti's — Buffalo, NY

Get your custom syllabus. No commitment required.

Tell us your name and email. We'll send you a personalized PDF syllabus built from your quiz answers — every module, every outcome, mapped to your specific situation.

No sales calls. No spam. Just the PDF, immediately.

12 weeks, self-paced
Max 20 students per cohort
30-day money-back guarantee
Certificate of completion