Food cost percentage has been treated as the holy grail of menu profitability for years, but it can be misleading. In this practical session, we’ll look at yield testing, recipe costing, contribution margin and menu engineering to uncover which dishes are really making money. Using real menu examples, we’ll challenge the idea that a lower food cost always means a better result — and show how the right premium dishes can put more dollars on the bottom line.
31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre