Operating a Profitable Restaurant – Episode 25



Proper menu planning is the key to your kitchen’s success. It’s the single element that brings in guests, keeps them coming back, and pays the bills. Creating the perfect balance on your menu is no small feat, not mention the ever-changing food costs glaring back at you during every order. Even the best chefs have had their misses, but they’ve learned and grown bigger and bolder throughout their careers to overcome and adjust to the challenges of menu planning and all that goes into it.

During this panel, you get to hear from the best! Learn pro tips and best practices from seasoned restaurant veterans, Chef and Owner Fred Neuville of the Fat Hen Restaurant in South Carolina, and Zoe Schor, Chef and Owner of the Split-Rail in Chicago.

•    How specials can keep people coming back
•    Should you alter your menu based on guest feedback?
•    Teaching your chefs about cross utilization
•    Market-based trends and changes