Kitchen Systems That Actually Work
Replace firefighting, guesswork and heroic memory with clear kitchen systems that survive busy services, days off and the occasional missing clipboard.
Menu Engineering and Profit Improvement
Turn sales, recipe costs and kitchen reality into a menu that guests want to buy and the business can afford to serve. Practical menu engineering for working chefs, without the spreadsheet theatre.
£9.99
Make the menu earn its place
A practical premium course for chefs who want to understand what their menu is really doing. You will work with sales, recipe costs and kitchen reality, then make controlled improvements without losing the food, the guest or your nerve.
What you will learn
- build a menu-engineering report from trustworthy figures
- judge dishes by popularity, contribution and operational reality
- identify stars, workhorses, puzzles and dogs
- improve price, portion, description and placement
- reduce needless complexity, waste and ingredient duplication
- run a controlled menu trial and complete a 30-day review
Included
Fifteen practical lessons, worked examples, diagnostic exercises, a final project and a ten-question scenario quiz. Bring a real menu and recent figures. Guesswork may attend the first lesson, but it will not be allowed to run the meeting.
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