An absolute must-have for every food and beverage professional.

Food & Beverage Menu Engineering is the strategic analysis and optimization of

Menus designed to strategically increase sales, contribution margin, and customer flow . By combining data, psychology, and design, each dish is positioned for maximum profitability and increased ordering frequency.

With Recipe for Concept, you receive a detailed, practical presentation – including an understandable explanation of the method, clear basics, concrete application examples from the catering industry, and a professional calculation tool with which decisions can be derived directly and measurably.