Have you ever wondered how to design a menu that is profitable and delights your customers? Are you a restaurant owner who would like to manage your chef and line cooks better? Do you own a restaurant with happy employees, delighted customers, and no money left over for you and your family each month? This video is for you!

Bottom-up, top-down menu engineering is a proven way to match market pricing with your cost structure – and be profitable. It’s easy to follow and even easier to use when explained to your cooking staff.