Transforming your menu from mundane to profitable depends as much on aesthetics as it does food and beverage placements and evocative descriptions, and sometimes a full menu makeover is the surest way to gaining profits. In order to create a menu that hits all the right buttons with consumers, you must pay attention to the minuscule details.
In fact, a menu is a crucial cog in your restaurant business machine, and the go-to menu mechanic is Gregg Rapp, owner of Pasadena, Calif.-based Menu Technologies. Rapp, sometimes referred to as the “Menu Miracle Worker,” certainly lives up to his name. Getting his start in the hospitality industry in 1982, Rapp’s methods have garnered national attention thanks to his work with big named companies such as Applebee’s, T.G.I. Friday’s, Spago, California Pizza Kitchen and more.
Rapp certainly knows how to make sure you’re getting the biggest bang for your buck so don't miss him at this year's VIBE Conference in Las Vegas. Rapp's “Menu Engineering” seminar on March 9 will show you how to create drink menus, wine lists and food menus by teaching you about the profitability of each item and how menus are viewed differently by various clients. His guarantee: your profits will increase by $1,000 per month -- can you afford to pass up those dollars.
Click here to register for the VIBE Conference!