issue Fall Winter 2016 17 Cover

FEATURED ARTICLES

Menu Engineering 101

A proactive approach to your menu can increase profits by 5–15%.” So says Kevin Chipman, Menu Engineering Expert for Pratts Food Service. Kevin has logged more than two decades in the hospitality industry, including 10 years meeting with chefs, managers and owners of independent restaurants, hotels and bars to hone menu and marketing strategies. Here’s plenty of great advice.

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