When revenue dips, every dollar counts. In this session, we’ll show you how to take control of your menu costs and pricing strategy. Learn to read and use your P&L, understand where your money is going, and make pricing decisions that protect your margin without scaring off customers. We’ll unpack ideal COGS targets, menu costing tips, and how to rethink pricing in a high-cost environment.
What you’ll learn:
- A clear understanding of how to control food and beverage costs
- Practical tools to cost and price your menu for profit
- Confidence to make data-driven decisions that support your business
- Strategies to stay competitive while protecting your margins
This workshop doesn’t just teach you the theory, it equips you with actionable strategies to make a real impact in your business.
Presented by
Benedikt Bouillon
Benedikt has 20 years of experience in Hotels, Restaurants and the Wine Industry. A typical hotel career, he started from the ground up, working as a Waiter, Porter and Receptionist before progressing to more Senior Roles, eventually running Ultra-Luxury Lodges Matakauri and Kauri Cliffs. His career took him from his home country of Germany to London and Vienna, before adding stops in Melbourne and New Zealand, working for bigger corporate hotel companies such as Mandarin Oriental and Luxury Collection by Marriott just as much as smaller scale, privately owned businesses including Boutique Hotel Adelphi and Stonyridge Vineyard.
He understands the challenges of running small to medium-sized businesses and shares proven best practices that are often inspired by corporate hospitality but always effective in privately operated companies. His approach is practical and hands-on, offering advice based on real-world experience rather than dry theory.