in Glasgow, Scotland
Menu Engineering...what is it?
Menu Engineering is a systematic approach to building powerful menus that positively impact guests' experience and drives their desire to return.
Your menu is your most valuable marketing tool and fortunately a menu update is often the least-expensive improvement a restaurant can make! It also tends to produce the greatest and quickest returns on investment.
Gregg Rapp, Menu Engineer has refined the menu engineering process, over his thirty-six years working with restaurant teams around the world on menus. Gregg makes time available to share his expertise with your team!
"...UNLOCK YOUR RESTAURANT'S REVENUE AND PROFIT. ANY TIME INVESTED WITH GREGG WILL BE WELL WORTH IT!”
FRED MOSSLER / CO-FOUNDER / ZAPPOS AND RESTAURATEUR / LAS VEGAS, NEVADA
“THE RESULTS ARE CLEAR; THE APPLICATION OF GREGG’S SCIENCE TO MENU POSITIONING AND MARKINGS YIELDS IMMEDIATE POSITIVE BOTTOM-LINE RESULTS.”
RON BERGER / CEO / FIGARO’S ITALIAN PIZZA / SALEM, OREGON
With thirty-six years experience in the Menu Engineering field, Gregg frequently speaks at national conferences and universities, including Cornell University's Hotel School and Dr. Brian Wansink's Food & Brand Lab in the school of Psychology at Cornell. On Gregg's last visit to the Culinary Institute of America in Hyde Park, New York, Gregg spoke to five different classes in one day. Dan Ariely of Duke University flies Gregg in yearly to speak to his graduate classes. Dr. Ariely also featured Gregg in his Behavioral Economics Summit and took Gregg to Mountain View, CA to speak to the entire Google campus on their in-house TV network. Dan mentions Gregg's work in his best selling book, Predictably Irrational and his new book, Payoff: The Hidden Logic that Shapes Our Motivations.
Gregg has judged many Menu Awards Competitions including the National Restaurant Association's Great Menus Awards.
From global chains to independent operators of restaurants and hotels, Gregg works side-by-side with teams to achieve their profitability, guest-satisfaction, and retention goals.
Gregg's consulting services and seminars provide teams with a comprehensive understanding of menu psychology, combined with tools and highly-effective strategies for building successful and profitable menus.
Gregg Rapp, Menu Engineer is the globally recognized expert on Menu Engineering. Gregg works with industry leading academics, experts, and food and beverage professionals around the world on menu development and strategy.
Over $40 billion in 2019 will be sold off menus Gregg has influenced in recent years!
"WE USE DIGITAL MENUS SO WE CHANGED OUR MENUS OVERNIGHT AFTER GREGG'S VISIT AND WE SAW INSTANT RESULTS!"
SPENCER RUBIN / CEO / MELT SHOP / MANHATTAN
“AFTER GREGG’S FIRST CONSULTATION OUR BOTTOM LINE WENT UP CONSIDERABLY.
OUR NEW PROFIT NUMBERS FAR EXCEEDED GREGG’S GUARANTEE.
WE HAVE HAD HIM BACK MANY TIMES TO DO “TUNE UPS” AND IT HELPS EVERY TIME."
JOHN BEAN / UNIVERSITY MANAGEMENT / COLUMBUS, MISSISSIPPI
A week long engagement, where Gregg works with your menu team for a Monday"State of the Menu" meeting then a Thursday presentation and workshop.
By the end of the week your team will have new menu layouts, engineered to achieve your profitability & retention goals, ready for your art team.
Fees are offered on a scaled basis for independents to global chains, and are priced at a fraction of the value you will realize immediately from the first day with your new menus.
Clients on average realize over $1,000 in new profit per restaurant, per month, with all fees covered by a money-back guarantee.
“WE FOUND GREGG’S METHODOLOGY AND INSIGHTS TO BE VERY EFFECTIVE. AT FISCAL YEAR-END, OUR SENIOR MANAGEMENT TEAM CREDITED THE NEW MENU AS THE LARGEST REASON WE BEAT OUR OVERALL EARNINGS GOAL.”
JOY CLEVENGER / HUDDLE HOUSE / ATLANTA, GEORGIA
"A TRUE MENU ENGINEER. SPENDING A FEW DAYS WITH GREGG, GAVE US A LIFETIME OF MENU KNOWLEDGE."
ERIC BONNER / VICE PRESIDENT / PRIMOHOAGIES / PHILADELPHIA, PENNSYLVANIA
Gregg has had the privilege of working with more than one-thousand restaurants & hotels on menus over his thirty-six years as a Menu Engineer. Often times, Gregg is one of the first calls executives and owners make when needing to turn-around a struggling chain or launching a new concept.
Each client is unique and Gregg has been fortunate to work with everyone, from growing grilled cheese restaurant chains like, Melt Shop in Manhattan, to cruise lines with Princess and Holland America, to world-class resort hotels such as Fairmont and Four Seasons, to global chains like Which Wich and iconic independents such as St. Elmo's Steakhouse.
A handful of Gregg's clients are featured, but the continuously growing list goes on and on ...found here.
Menu Engineering consulting services are available to everyone, from independent mom-and-pop shops to regional and global chains, on a scaled fee structure. Each project is unique and is estimated individually and an overview of our fee schedule is available below.
Gregg provides clients a money-back guarantee on all of his fees. If recommendations are followed and an increase in profit of $1,000 or more, per restaurant, per month is not achieved, then Gregg returns his fees. Over his thirty-six years...no one's had to ask for a refund.
...and many many more!
"IT’S BEEN ONLY ONE WEEK AND WE HAVE SEEN THE ITEMS WE TARGETED SELLING 100% MORE THAN LAST WEEK AND OUR DRINKS ARE FLYING OFF THE SHELVES! THANK YOU GREGG FOR YOUR GREAT INSIGHT. WE TRULY LEARNED A TON!”
MICHELLE MASON / GRANITE CITY FOOD & BREWERY / MINNEAPOLIS, MINNESOTA
“I LEARNED MORE ON MENUS IN ONE HOUR WITH GREGG THAN I LEARNED IN 40 YEARS OF WORKING WITH RESTAURANTS.”
DAVE HICKMAN / HUNT-WESSON FOODS
& Get Scheduled
"Sure, we can line up a Phone Call for two weeks from Thursday! Or better yet, just call me now! If I'm not available, just leave a message and I will get back to you! Just call me on: 760-323-4848" - Gregg