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Menus are the heartbeat of any restaurant. They tell your story, drive your revenue and direct your operation. So why are they so hard to get right? COVID 19 has created additional issues to overcome with increased item costs, product shortages and changing guest preferences. Join us as we discuss today’s menu development process for startup concepts.
Highlights
Presenter:
Chris Tripoli, FCSI, Hospitality Specialist
Guest speaker:
Chef Omar Pereney, Principal, Culinary Matters