How to Design the Perfect Menu System - Guilbault, Renee
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60% of new restaurants fail within their first year. 80% close within 5 years. As a food business, your costs go far beyond rent, labor, and ingredients: there's equipment, point-of-sale systems, packaging, all those "unexpected" expenses the food world throws at you-and so much more. And the only thing paying for it all? That amazing food and drink on your menu. How to Design the Perfect Menu System is your Mise Mode¿ guide to creating fresh food menus that taste good, drive sales, and deliver profit. This easy-to-follow handbook has all the customizable tools and strategies you need to…mehr

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Produktbeschreibung
60% of new restaurants fail within their first year. 80% close within 5 years. As a food business, your costs go far beyond rent, labor, and ingredients: there's equipment, point-of-sale systems, packaging, all those "unexpected" expenses the food world throws at you-and so much more. And the only thing paying for it all? That amazing food and drink on your menu. How to Design the Perfect Menu System is your Mise Mode¿ guide to creating fresh food menus that taste good, drive sales, and deliver profit. This easy-to-follow handbook has all the customizable tools and strategies you need to engineer a menu that fits your brand, hits your targets, and has your entire operation working in lock-step. Mise Mode¿ is delivering radical transformation to the food world by providing easy-to-use and actionable tools to support food leaders. Industry veteran Renee Guilbault leverages her years of experience leading teams in high-volume global food operations to bring you a holistic, soup-to-nuts approach to menu success, including downloadable templates and timelines that are ready to execute when you are. The result? Real profit, happy and healthy customers, and long-term sustainability, so you can grow your business and thrive.
Autorenporträt
Renee Guilbault is a veteran food-industry leader with expertise in large-scale, global, multi-unit food and beverage operations. Before launching her consulting firm, Essayer Food Consulting, she held leadership roles at Pret A Manger, Bon Appetit Management Company at Google, Compass Group, and Le Pain Quotidien, where she was instrumental in developing revolutionary menus and executing high-volume strategies all over the world. She lives in Boston with her family. Essayerfoodconsulting.com