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Menu Boot Camp
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| Date: |
12 June 2006 |
| Location: |
Dallas USA |
| Details: |
When it comes to increasing profitability, says menu engineer Gregg Rapp, many restaurateurs overlook the menu's potential for boosting the bottom line. But starting in March, food and beverage industry professionals will be able to spend a day in Rapp's Menu Boot Camp, presented by Restaurant Business magazine - and at the end of the day, they'll walk away with their own menus re-engineered for profitability.
"The key to Menu Boot Camp is the new menu," Rapp, widely recognized as the industry's top menu engineer, explained. "Participants will bring their menus to the seminar and leave with fully engineered menus based on what they've learned that day. That's where we will differ from most restaurant industry seminars."
During the morning, Menu Boot Camp attendees will learn Rapp's proven five-step menu engineering system - along with pricing structures, menu trends, customer profiling and the latest research from Restaurant Business magazine - and how they can put those strategies to use in their own restaurants. The afternoon will be spent pulling their menus apart and piecing them back together for maximum profitability.
"[Menu Boot Camp] is not just a change in menus. It's a change in menu thinking," said Ralf Borchert, whose renowned Peninsula Hotel in Hong Kong arranged for Rapp to conduct a private Menu Boot Camp for staff from all seven of its restaurants.
Menu Boot Camp sponsors say it allows them to showcase their products in the right place at the right time.
"Gregg Rapp's Menu Boot Camp gives us the opportunity to be in front of hundreds of restaurants as they're changing their menus," stated Raj Kaul, vice president of marketing and R&D for Carolina Turkey. "And the menus are what really sell our products. We are pleased to be associated with Menu Boot Camp and encourage others to consider sponsoring these seminars as well."
Menu Boot Camp will be held in the following cities: Los Angeles, March 14, 2006; Denver, March 23; Memphis, March 29; Portland, April 6; Boston, April 10; Columbus, Ohio, April 20; Miami, May 1; New York, May 11; Washington, D.C., May 15; San Francisco, May 24; Minneapolis, June 5; Dallas, June 12; Atlanta, June 15; Chicago, June 19; and Las Vegas, June 26.
"With Gregg Rapp's 25 years of practical experience and Restaurant Business magazine's current research, Menu Boot Camp will provide restaurants with a wealth of information on future trends," said Restaurant Business publisher Scott Allmendinger. "Menu Boot Camp is an invaluable investment for any restaurateur."
Enrollment in Gregg Rapp's Menu Boot Camp is limited to 20 restaurants per city. The fee, which includes all meeting materials and meals, is $495 for the first attendee and $195 for each additional attendee from the same restaurant. Rapp guarantees attendees will increase their profits by $1,000 in the first 30 days after the seminar or receive a full tuition refund.
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Web-site |
| Contact: |
Gregg Rapp
Phone: 760-323-4848
Email: [email protected]
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