As an executive chef, you have to take a business approach to kitchen management. This means exercising big picture thinking when it comes to menu planning.
Your restaurant’s menu can’t only be an exercise of your culinary craftsmanship. While that is an integral part, you also have to consider consumer demands and dining trends to ensure customers keep coming back to your venue.
In this lesson for new executive chefs, culinary leadership expert Glenn Flood outlines how to plan a menu that will drive sales and keep your customers happy.
Learn hospitality skills for today’s world, including:
- The three core elements of menu planning
- Menu planning tips and tricks
Back of house staff, skill up with tips from the world’s best!