Food Costing Masterclass with Paul Ayyash

This product is available for 7 days only. Access expires automatically after the 7 day window 👉

If your food is amazing but your margins are melting away, this FREE masterclass is for you. Using practical frameworks and real-world examples, Paul will show you exactly how to uncover the real cost of every dish, price your menu with confidence, and take full control of your venue’s profitability.

What You’ll Learn

By the end of this masterclass, you’ll be able to:

• Understand True Food Costs: Learn how to calculate the real cost of every dish including hidden factors like wastage, prep yield, and supplier fluctuations.
  
  
• Set Menu Prices with Confidence: Discover pricing strategies that balance customer expectations with profitability.
  
  
• Identify Profit Leaks: Pinpoint where money is lost in your kitchen operations and fix it before it affects your bottom line.
  
  
• Manage Food Cost Percentages: Master the key metric every operator should know and how to use it for daily decision-making.
  
  
• Build Costing Systems That Scale: Create simple, repeatable systems that ensure consistency even as your menu or team changes.

Who This Masterclass Is For

• Venue owners & operators wanting tighter control over profit margins
  
  
• Chefs and kitchen leaders managing budgets
  
  
• Hospitality managers and trainees building operational skills
  
  
• Anyone responsible for pricing, ordering, or menu design
  

Who is Paul Ayyash?

Paul has been a cornerstone in the hospitality industry for over 15 years, establishing his reputation as a sought-after consultant and mentor. Having led the launch of more than 500 venues and 650 kitchen designs, his expertise spans every facet of the industry. What truly distinguishes Paul is his ability to transform complex challenges into opportunities for growth.