Operations
Food Project Operation Management
Bring more structure to the everyday work of your food business.
Educational · 4 days
Run the business as one system.
A course that teaches you to run a food business as one integrated system: from the admin structure and team, to the kitchen and production, inventory and supply, costs and finance, all the way to marketing and customer service. The goal: every part of the business works properly and connects to the rest — lower costs, higher profit.
“The kitchen is in one world, purchasing in another, and marketing in a third.”
Responsibilities are unclear, nobody knows the waste figure, and every time an employee leaves, work starts from scratch.
Who can benefit from the course?
Restaurant, café and cloud kitchen owners
want to organise operations, cut costs and improve efficiency.
New F&B business owners
want to understand the basics of operations, production and costs before launch.
Operations & project managers
responsible for daily operations and want to improve how the business is run.
Kitchen, production & purchasing leads
want better inventory and purchasing management, with less waste and lower costs.
Anyone developing F&B businesses
want an integrated understanding of operations, costs, marketing, sales and continuous evaluation.
Course agenda · 4 days
Day 1
Introduction to operations management in food businesses · The business’s administrative structure · Human resources management
Day 2
Kitchen & production management · Marketing linked to production · Point of sale & customer service
Day 3
Inventory & supply chain management · Receiving & storage
Day 4
Costs, pricing & finance · Evaluation & continuous improvement
Added value
- An integrated operating system — every part of the business connected, from kitchen to sales.
- Lower costs and waste — better management of purchasing, inventory and production.
- A team that knows its role — a clear admin structure, so the business doesn’t depend on one person.
- Decisions by numbers — costs, pricing and ongoing performance evaluation.
Compared with the Catering Projects Course: that one focuses on the product and menu (recipes, costing, pricing) and suits home-based, catering and early-stage businesses. This course covers the whole business — team, kitchen, inventory, finance, marketing — and suits restaurants, cafés, cloud kitchens and operations leads.
6 rounds delivered
Food Project Operation Management has been delivered across 6 rounds.
Let’s discuss
- Operating systems, work plans and task lists
- Staff hiring and training
- Purchasing, storage and food safety systems
Ask whether the educational format or operational support is the right fit for your project.
A useful first message
Tell us where
you are today.
Your business type, its location and current stage, plus the main question you want to explore.
Other ways to work together
A private online conversation focused on your food business.
Discuss your food business with Rania in person.
Your next chapter
Let’s talk about
your food business.
Tell us what you’re building, what’s working and where you need support.