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Menu Engineering Success with Gregg Rapp
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Today’s episode features an interview with menu engineering guru Gregg Rapp. He’s been featured in the New York Times, The Wall Street Journal and appeared on NBC Today Show and ABC Good Morning America, just to name a few, he’s the leading industry expert when it comes to menu engineering and continues to hone his craft by working with reputable institutions like Cornel and Duke Universtiy and the Culinary Institue of America. Gregg’s work can be seen on thousands of menus worldwide and is attributed to over $40 billion in sales. We discuss why it’s important to use item descriptions that speak to the heart, soul, and personality of the restaurant and its culinary talent. Why location matters and the reason an illustration is more powerful than a picture. Why a one-page menu will help tables turn but not necessarily increase your check average and much, much more.
Gregg is more than happy to field any inquiries related to menu engineering and encourages anyone to reach out to him directly. Below are his email and phone number. Please tell him you heard him here.
PH: 760-323-4848
The post Menu Engineering Success with Gregg Rapp appeared first on Restaurant Radio.
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