Oxford, MS (PRWEB) August 15, 2014
For any restaurant, the menu is the ultimate selling tool but how you design it can make the difference between slim and maximum profits. Join Pizza 360, the pizza industry’s online talk show, as host Daniel Lee Perea discusses menu engineering with national expert Gregg Rapp.
“We are pleased to share the expert knowledge of menu engineer Greg Rapp with pizzerias,” PMQ Pizza Magazine Publisher Steve Green said. “In fact, his expertise is useful for all restaurateurs.”
The show is now available for viewing at http://www.pmq.com/August-2014/Pizza-360-Menu-Engineering-with-Gregg-Rapp/.
Highlights of the video include: How to cost your menu to figure out the highest profit margin items, where to put the highest profit margin items; and how to make the menu user-friendly to encourage repeat business.
Pizza 360 is a monthly online talk show produced by PMQ Pizza Magazine. It features in-depth interviews with leading operators, experts and consultants about moneymaking marketing strategies, new technologies and the latest food trends.
For almost 28 years, menu engineer Gregg Rapp has been building profits into menus for the likes of Disney, Trump, Hong Kong's Peninsula Hotel, Wolfgang Puck Restaurants, InterContinental Hotels, Marriott, Holland America Cruise Lines, Subway, Chili's, Taco Bell and many more. He has been featured on NBC's Today Show, TIME magazine, The New York Times, The Wall Street Journal and countless restaurant industry publications.
PMQ Pizza Magazine is the leading national trade publication for the pizza restaurant industry. More information can be found at http://www.pmq.com.
Rapp is available for media interviews by calling 760-323-3848 emailing grap222(at)aol(dot)com or visiting http://www.menutechnologies.net.