The past year has been a scramble to rightsize our restaurants in an effort to meet the evolving need states of our guests. Despite the challenges, an opportunity has emerged to thoughtfully streamline our offerings, leaving the high-revenue drivers that best fulfill our brand promise. This optimization happens at the nexus of strategic menu engineering and a well-leveraged labor force, yet ensuring these elements work in tandem can be a challenge for even the most decorated veterans in our industry. Here you’ll find best practices for strategic menu innovation that fortify your brand, increase efficiencies, and maximize revenue.
This webinar is approved for 1 Continuing Education Hour by the American Culinary Federation (ACF), and .75 Continuing Education Unit by the Foodservice Consultants Society International (FCSI). Please contact email@example.com after you've attended the session to request a certificate of attendance.