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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.
Chris Tripoli, FCSI, Hospitality Specialist
Chef Omar Pereney, Principal, Culinary Matters