Fee Schedule 

Menu Engineering consulting services are available to everyone, from independent mom-and-pop shops to regional and global chains, all on a scaled fee structure. Base fees are provided below for reference, but each project is estimated individually to best serve the needs of our clients.

 Restaurant Fees 

  • Small Independent Restaurant: $4,500 

  • High Volume Independent Restaurant: $7,500

  • Local Restaurant Chain - 2-6 units $9,500

  • Regional Restaurant Chain -- 7-15 units: $12,000

  • Large Regional Restaurant Chain -- 16-50 units: $15,000

  • National & Global Chains -- 51+ units: ~$25,000 (ask for quote)

 Hotel Fees 

  • Hotel - F&B, including two restaurants, bar, and in-room dining: $7,500

  • Hotel - F&B, including two restaurants, bar, and in-room dining with banquets & catering: $12,000

 Money back Guarantee 

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. 

Gregg Rapp, Menu Engineer

 Discounted Fees 
  • Return Clients: Gregg provides all return clients reduced "menu check-up" fees.

  • Last-minute Booking: Just like an airline seat...if Gregg has a week open, you may be able to squeeze in at a reduced fee...give him a call if you are ready to go!

  • Cash-flow Issues: Gregg understands when times are tough in the restaurant business... please let him know and he will work out a discount and terms.  Gregg has never turned down a client because they could not afford his fees.

  • Trade-out: Gregg will also consider trade-outs for a portion of his fees. 

 Booking Terms 

Deposit of half of fees to schedule consultation week.  Balance of fees and travel expenses due at the first meeting of presentation week. Travel to be pre-approved by client; Gregg books coach and uses mileage on upgrades.