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.
What you'll learn in the How to plan a menu lesson
- The three core elements of menu planning
- Menu planning tips and tricks
Who the Kitchen leadership for executive chefs course is for
This online course is for all you back of house superstars looking to take that next big step in your career. Learn from the pros and make your mark!