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 Our Menu Engineering Team 

Sean Willard is a Menu Engineer who helps global restaurateurs and hospitality operators build better menus.


Through the combination of science, art, data, and industry expertise, Menu Engineering enables restaurateurs to develop and design more effective menus that drive profitability and enhance the guest experience.


With a degree from The Hotel School at Cornell University and extensive work in restaurants, Sean has been in the hospitality industry for over 18 years and became a Menu Engineer under the tutelage of the late Gregg Rapp, who developed many of the processes and principles still utilized today.

Sean Willard, Menu Engineer
Kelsie Mann, Design Engineer

Kelsie Mann is a Design Engineer bridging the gap between hospitality and education.


With a bachelor’s degree from The Hotel School
at Cornell University and a master’s degree in education, Kelsie brings a unique perspective. She has been teaching elementary and middle school over the past eight years, and is excited to jump back into the hospitality industry.


Previously, she worked for multiple hospitality properties engaging in different operational roles. In 2013, she began working for Forbes Travel Guide helping to build on and update their luxury standards for properties around the world. Over the past ten years, she has designed many operational and marketing materials, and loves to continue to be inspired by new ideas. 

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Gregg Rapp, Menu Engineer

in the field

Gregg Rapp, Menu Engineer
1958 - 2020

The restaurant industry's "Original" Menu Engineer--Gregg Rapp, Menu Engineer-- is and will long be remembered as the world’s leading expert on Menu Engineering. Rapp, who for 38 years dedicated himself to revolutionizing menu design and technology worldwide, sadly passed away in late 2020, after a courageous battle with cancer for more than two years.

As a lauded maverick in his field of menu design and technology, Rapp was often featured nationally at conferences, symposiums, and seminars, speaking on menu psychology, sustainability practices in food service, hospitality, culinary arts, business innovation, and public health. He spoke regularly to graduate students at Cornell University, Duke University and Culinary Institute of America. The foremost expert in his industry, he appeared on ABC, CBS and NBC as well as in Time and INC. magazines, The New York Times, Business Insider, Los Angeles Times, and The Wall Street Journal.

The list of Rapp’s clients who called on him to revamp their menus included restaurants and hotels worldwide, from small bowling alleys and diners to premium destinations - Walt Disney resorts, Spago, Caesar’s Palace, Commander’s Palace in New Orleans, Peninsula, Four Seasons and Marriott Hotels, Princess Cruises and Holland America. His thousands of clients also included numerous well-known chains, such as Subway, Olive Garden, Arby’s, Chili’s, Taco Bell, California Pizza Kitchen, TGI Friday’s, and Dave and Buster’s.  A committed volunteer, Rapp also worked with the Los Angeles school district, searching for ways to make healthy lunch choices appeal to students’ appetites.

Rapp has been honored with a scholarship established at his alma mater, Washington State University, which will help fund students at WSU who are studying menu engineering and design as a career. Donations may be made at or through the Washington State University Foundation for the "Gregg Rapp Menu Engineering Scholarship." Donors may also contact WSU Foundation's Gift Accounting Office at 509-335-1686 or by email at

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Free 15-min. Menu Checkup

When was the last time you really stopped to think about your menu? Let's take a look
together at your menus to
 discuss your goals and plans. We'd love to also hear about your food!

BOOK: Yes! Let's take a closer look at my menus.
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