Food & Beverage Financial Planning

Food & Beverage Financial Planning

Introduction

Profitability in food and beverage is a team sport. That’s why financial literacy is not just for managers, it’s a critical skill for all support teams across F&B operations, from purchasing and logistics to kitchen support and administrative staff. Together, these roles directly influence cost control, operational efficiency, and data-driven decision-making. Yet many team members lack formal finance training. This 2-day workshop bridges that gap, designed specifically for non-finance personnel who need practical, hands-on financial knowledge for daily operations, smart budgeting, and strategic planning. Participants will learn to interpret financial statements, optimize menu pricing, manage food and labour costs, and improve sales forecasting accuracy. The outcome is clear: smarter decisions, stronger margins, and enhanced business performance across every link in the chain.

Public Intake Date: 3-4 June 2026 - KLCC

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Outcome

By the end of this program, participants will be able to:

- Understand and Interpret Financial Statements – Analyze income statements, balance sheets, and cash flow reports to assess financial health.
- Implement Effective Cost Control Strategies – Monitor food, beverage, and labor costs to maximize operational efficiency and profitability.
- Apply Pricing and Profitability Techniques – Use strategic pricing, menu engineering, and break-even analysis to optimize revenue.
- Develop and Manage Budgets – Create, track, and adjust F&B budgets to ensure financial stability and growth.
- Make Data-Driven Financial Decisions – Utilize financial KPIs and performance analysis to drive operational success.

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No	Topic	Topic Description
1	Introduction to F&B Financial Management	Why Finance Matters for Non-Finance Managers Understanding financial impact on operations Role of financial literacy in decision-making Key Financial Terms & Concepts Revenue, expenses, profit, margin, cash flow Fixed vs. variable costs
2	Understanding F&B Financial Statements	Profit and Loss Statement (P&L) / Income Statement Revenue and cost of goods sold (COGS) in F&B Gross profit vs. net profit Identifying high-cost areas in operations Balance Sheet Overview Assets (equipment, inventory) and liabilities (loans, rent) How equity and retained earnings impact business Cash Flow Statement Basics Importance of cash flow in daily operations Difference between cash flow and profit
3	Cost Control in Food & Beverage Operations	Food & Beverage Cost Analysis Food cost percentage and beverage cost percentage How to track and reduce wastage Labor Cost Management Labor cost as a percentage of sales Strategies for optimizing staffing efficiency
4	Pricing Strategies & Profitability	Methods of Pricing in F&B Cost-plus pricing, competitive pricing, psychological pricing Menu engineering and its impact on profits Break-Even Analysis How to calculate the break-even point Identifying ways to improve profitability
5	Budgeting for F&B Operations	Why Budgeting is Important Planning for expenses and revenue fluctuations Setting financial goals for profitability Creating an F&B Budget Estimating fixed and variable costs Allocating resources effectively Monitoring and Adjusting Budgets How to track budget vs. actual performance
6	Forecasting Sales and Expenses	Techniques for Sales Forecasting Using historical data and seasonal trends How promotions and events impact sales forecasts Expense Forecasting in F&B Estimating ingredient price fluctuations Adjusting labor and overhead costs based on demand
7	Financial Decision-Making & Performance Analysis	Key Performance Indicators (KPIs) in F&B Finance Food cost %, labor cost %, gross profit margin Table turnover rate and revenue per seat Interpreting Financial Reports for Better Decisions Identifying areas for cost savings and growth Using financial data for strategic planning
8	Case Study & Practical Application	Real-World Financial Challenges in F&B Analyzing financial statements from a restaurant case study Finding cost-cutting and revenue-boosting solutions Creating a Simple Financial Plan for Your Business Developing a budget, forecasting sales, and setting financial goals

Expert

Kelvin Lai

Kelvin Lai is a seasoned leader and master strategist in luxury hospitality and fine-dining, renowned for transforming service operations into benchmarks of excellence. His acclaimed career is anchored by pioneering achievements, most notably in conceptualising and launching Malaysia's 1st ever Executive Floor, The Regent Club, setting an unprecedented standard for exclusive guest experiences. With executive roles spanning Front Office Management, Director of Sales, Head of Catering, and General Manager of F&B Operations, he has consistently driven revenue and profitability by building dynamic, high-performance teams aligned with the most discerning standards of luxury. His unique expertise, forged over 16 years in hospitality leadership and 14 years in F&B operations, provides a holistic, 360-degree view of premium service delivery. Kelvin specialises in crafting indelible guest journeys, training teams to transcend routine tasks and create profound impressions. He excels in cultivating long-term client relationships with strategic precision and architecting profitable F&B operations by instilling a meticulous, customer-centric culture grounded in practical SOPs and financial acuity. This integrated command of front-line service, sales strategy, and operational profitability allows him to align every team member with the organisations core financial and experiential objectives. As an HRD Corp Accredited trainer and facilitator, Kelvin embodies the principle of lifelong-learning. He translates his extensive field expertise into powerful development programs, whether in formal training settings, intimate workshops, or one-on-one coaching sessions. He is passionately committed to elevating Attitudes, Skills, and Knowledge, believing that continuous development is the cornerstone of personal mastery and organisational success. Kelvin’s mission is to equip teams with the insights and discipline needed to not only meet but exceed the exacting demands of luxury service and sustainable profitability.