This webinar is an introduction to Menu Engineering for Counter Service and Table Service Food Outlets. The session looks at how to understand how caterers can influence customer choice to the benefit of their bottom line while also bearing in mind the impact of COVID 19.

Overview

This 90-minute virtual session will include:

  • How to analyse your menu and to identify the strengths and weaknesses of your product range
  • Observations on the psychology of people as customers and how purchasing decisions are made
  • Using knowledge to build more profitable menus, considering ingredients, labour input, portion size and customer profile
  • Considerations on how to use this learning to the best advantage in terms of layout of printed/digital menus and self-service counter space
  • At this point as catering outlets reopen with the new term, learn how to create a more concise and profitable menu, focusing on the right dishes and options to generate the best return from a more limited service.

Watch webinar

Unilever resource mentioned in webinar

Pricing

All Members
£0.00

FAQs

  • I can’t see a particular course/training, can you run it?

    If you are interested in receiving training that is not already offered by TUCO Academy, pop us an email or give us a call and we will see if we can source it for you. By going through TUCO Academy you will be able to purchase the training at a subsidised rate and if you can offer the training to other members it will reduce the cost further. 

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  • Can I request a course or development day be held at my organisation?

    The TUCO Academy has worked hard to offer all training at a subsidised price, agreeing reduced corporate contract rates with hotels etc. - yet still understands the benefits of in-house training. To that end, working alongside the professional trainers, TUCO Academy can arrange for events to be held at your own institution, for no extra cost. 

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  • Who can use the training with TUCO Academy?

    All professional development events are available for ANY staff in institutions who are members of TUCO, not just employees in the hospitality, catering and commercial services department.

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