"The menu is the second most important document in your restaurant business."

Overview

• Practical and cutting-edge information and discussions of current & future menu trends and best practices.
• The best Recipe Costing and Menu Engineering Software for you & your team to use in managing your menu, inventory and costs.
• Identifying and outlining marketing opportunities.
• Four, monthly, follow-up teleconferences to support your change efforts.
• Working and engaging with some of the most successful business and hotel F&B operators.

Objectives

• Realize and understand the factors involved in strategically designing a menu that helps you grow your profits and manage costs.
• Outline what a successful menu strategy looks like for you and your business.
• Understand the resources necessary to achieve effective menu management.
• Completely cost out your existing or future menu.
• Create and analyze your sales mix data dashboard.

Unique Benefits

• Evolve your thinking and understanding of what a successful menu marketing process does.
• Understand and leverage the tools of menu engineering and food cost analysis.
• Recalibrate your guest experience to become more value driven for the guest and more profitable for your business.
• Recalibrate the work experience for both staff and management in order to achieve higher levels of performance & profits, combined with significant savings in the cost of doing business.
• Create new and innovative ways of marketing your menu to create top & bottom line growth.
• Decrease reliance on price considerations and move to a value-added model.
• Learn from those who have actually done what you need to do.
• Introductions to thought leaders in your industry.
• Create new contacts while building your new community.

Pre-Work

• Gathering and collating all the necessary invoices, sales mixes and recipes & sub-recipes so you can begin to input them into your new menu engineering software.
• Operational questionnaire to be returned to me
• Specific self-analysis to maximize participation (e.g. identification of goals & objectives, brand strength indicators, food cost audit, etc…)