A Practical Approach to Profitability in Off-Premises Menu Design
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Course overview
Discover the strategic mindset and operational know-how behind successful, high-performing off-premises menu design. In this course, you'll explore how to balance c-suite expectations with production efficiency and engineer pricing for maximum profitability.
Certification included
Learning Objectives
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Define fully burdened cost and identify all components that impact the true cost of off-premises orders.
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Evaluate and adjust current menu pricing strategies to align with profitability goals rather than traditional in-store pricing logic.
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Identify signs of “scaling loss” and shift focus from high sales volume to high-margin, sustainable orders.
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Create an action plan to audit menu performance, improve pricing, and track profitability across all off-premises channels.
What's Included
Self-Paced OnlineTraining Module
Learn on your schedule with our self-paced online training modules—designed for busy professionals. Start anytime, pause when needed, and progress at your own pace.
Course Guide
Follow along and participate in learning activities using the "Practical Approach to Profitability" Course Guide.
Certificate of Completion
Highlight your skills, boost your professional credibility, and show others that you’re ready to deliver at the highest level.
Allen Beck
Allen Beck is currently the Director of Off-Premise and Catering at Costa Vida Fresh Mexican Grill, where he has transformed the brand’s off-premise business from 3% to over 30% of total sales. With nearly a decade of experience in food service, Allen has played a key role in developing digital ordering platforms, enhancing third-party delivery partnerships, and standardizing catering operations across the system. His forward-thinking leadership has earned him recognition as a Food on Demand Operator of the Year and a QSR Magazine Digital Disruptor.
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