About
This program provides a comprehensive guide to designing menus for both daily commercial operations and specialized catering functions. You will learn the principles of menu engineering, including psychological item placement to influence customer behavior. The course covers practical pricing strategies to manage food costs and margins, techniques for effective beverage pairings, and methods for suggestive selling. By the end, you will be able to create professional, profitable menus tailored to diverse dining environments and client needs.
You can also join this program via the mobile app. Go to the app
Overview
Price
2 Plans Available, From $10.00/month