A well- planned and designed menu can help any restaurant achieve its goals, most importantly keep your customers coming back to try more of what’s on it. The key to excellent and practical menu design is not only creating something to entice your customers but being efficient and flexible.
This lecture will show you how to create menu selections that deliver the flavor and visual appeal while considering targeted food cost, profit, and the consistency your customers will expect.
It digs into all the elements that make a profitable and favorable:
Menu Planning- Menu Formats- Menu Descriptions- Menu Pricing- Menu Engineering