Driving Profitability in Food Operations
Overview
This programme is designed to help food business managers improve profitability by focusing on the key drivers of sales performance, cost control, and operational discipline.
Across two days, participants will build a clear understanding of how revenue is generated, how margins are protected, and how daily decisions impact overall business performance. The programme combines practical analysis, structured tools, and action planning to enable managers to improve menu performance, stabilise sales, control costs, and sustain results over time.
Participants will work with real operational scenarios to develop targeted actions that can be applied immediately within their own business.
Overview
This programme is designed to help food business managers improve profitability by focusing on the key drivers of sales performance, cost control, and operational discipline.
Across two days, participants will build a clear understanding of how revenue is generated, how margins are protected, and how daily decisions impact overall business performance. The programme combines practical analysis, structured tools, and action planning to enable managers to improve menu performance, stabilise sales, control costs, and sustain results over time.
Participants will work with real operational scenarios to develop targeted actions that can be applied immediately within their own business.
Programme Outcomes
By the end of the programme, participants will be able to:
- Adopt stronger control of key profit drivers in their operations
- Apply strategies for consistent sales and better cost control
- Articulate clear action plans with measurable performance improvements
Programme Objectives
This programme focuses on helping participants to:
- Build commercial awareness of how sales, costs, and operations drive profitability
- Improve revenue performance and consistency through stronger menu, pricing, and sales mix decisions
- Strengthen cost control and operational discipline to protect margins and reduce waste
- Develop practical action plans and use performance data to sustain results
Who Should Attend:
Owners and Food & Beverage Managers across the commercial food sector, including restaurants, quick service outlets, contract catering, online food vendors, delivery-only businesses, catering operations, and food trucks.
Duration:
Two days
Date:
TBC
Mode of Delivery:
In Person
Location:
LBS Campus
Fee:
N535,000
Duration: Two days
Date:
TBC
Mode of Delivery:
In Person
Location:
LBS Campus
Fee:
N535,000
Quick Links
Contact:
Lekki Campus – KM 22, Lekki-Epe
Expressway, Ajah, Lagos State,
Nigeria.
Email: hospitalityinitiative@lbs.edu.ng
Telephone: 0707 733 4372
© 2026 Lagos Business School. All Rights Reserved.
