As hospitality adapts to a new normal, the likelihood is that you’ll reconsider and reduce your menu. But how do you approach this? How do you flex to deliver a menu in the context of the many challenges we now face?
Maximising profitability has never been more important. This webinar, hosted by guest experience experts Yumpingo and the executive culinary team at Unilever Food Solutions, will demonstrate the simple steps you can take to make your menu more profitable, and productive, both now and in the future.
Welcome & Introduction
The value of POS data
Where to start: conducting a star/dog analysis
Understanding & reducing dish complexity
The perception of value: finding the right balance on price
I’m a Masters of Food and Beverage Management graduate from SDA Bocconi with 5+ years of hospitality management experience in hotels, events, and fine dining. I’m also a beverage enthusiast, having completed my WSET Level 3 Certification in Wine &...
Executive Chef / Culinary Team Leader, Unilever Food Solutions
With over 20 years’ experience in a variety of different sectors and settings I have spent the last five within Unilever Food Solutions as the Executive Chef. Having studied for my Professional Chefs’ diploma at Westminster College I went on to...