Menu engineering

  • calender 06/03/2024 09:00
    arrow-right
    08/03/2024 16:00
  • clock English
    clock 7 hours (3 days)
    teacher Winsedswiss Education group
  • Analysis of market
  • Main principles to take into consideration for the menu of a newly set up restaurant
  • Target clientele – concept of the menu correlated to the concept of the hotel / restaurant
  • Reviewing and analysing an existing menu
  • BOSTON analysis applied to menu engineering
  • Redesigning the menu
  • Cognitive pricing of the menu.

By the end of this course participants will be able to understand and apply the following:

  • What is market analysis, the main factors to be taken into consideration when conducting market analysis, the purpose of market analysis.
  • What principles you should take into consideration when you set up a menu for a new restaurant in order to attract your targeted clientele.
  • What is BOSTON analysis and how it can help you to improve and maximize the profitability of your menu
  • What is cognitive pricing and how it can impact the profitability of your restaurant

 

Delegates profile:

  • (Executive) Chefs Restaurant Managers

 

The training program will be held for minimum 10 participants , and for maximum 15.

DETAILED SEMINAR COSTS

COST BREAKDOWN

  • COST
    €400.00
  • VAT
    €76.00
  • FINAL COST
    €476.00

SEMINAR PROGRAMME

  • DATE
    27/3/2024-29/3/2024
  • TIME
    9:00-16:00

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