Industry Verticals · Hospitality & Tourism

Restaurant P&L: From Menu to Margin

Simulation where participants manage Bistro Meridiano, a full-service restaurant, optimizing menu engineering, labor scheduling, waste control, and marketing to achieve prime cost and profit margin targets over four months

4 rounds Executive English, Español
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Who it is for

An advanced simulation for participants used to working with the main frameworks and trade-offs of the subject, designed for executive education and experienced professionals.

How a session runs

  1. The instructor creates a session from the Eureka dashboard and invites the participants.
  2. Participants play 4 rounds. In each one they submit their decisions and the simulation calculates the results.
  3. The simulation can be run in English, Español.
  4. The instructor follows each participant's progress and results from the dashboard, and uses the class results for the debrief.

Decisions participants make

The decisions participants make during the simulation:

  • Menu Strategy
  • Total Staff Count (14-22)
  • Waste Control Investment
  • Beverage Program Investment
  • Marketing Budget (% of Revenue, 0-6)
  • Table Turn Target (minutes per seating)
  • Online Review Response Strategy

What participants track

What participants follow on screen as the rounds go by:

  • Monthly Decisions
  • P&L Summary
  • Monthly History

Subjects covered

Designed for courses in Hospitality & Tourism.

  • Managerial Accounting & Cost Analysis
  • Cost-Volume-Profit (CVP) Analysis

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