Profit is a Predetermined Figure-Menu Engineering for a Maximum Profitability

Sunday, August 27, 2017 - 12:00 pm to 12:45 pm
Western Food Expo Education - Operational Excellence - Operational Excellence

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Kevin Paider
Training Manager, Culinary Software Services - ChefTec


This presentation will cover the important aspects of choosing the best strategies for menu items, design, costing, and placement.  

Key topics will include:  the science of menu engineering, receipe costing, understanding the profitabliiy quadrant, designing your menu for profitabliity, and measuring the results.  

Location: Theater B - Booth 2054

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