How do you develop new menu items for your company? Learn from two chefs who have successful processes in place!

Chef Karen O'Connor of Daniel et Daniel Catering will walk you through how her team went from randomly running new menu items into the sales office to a formal process that culminates in two new menu tastings a year complete with menus, prices, teaching and marketing documents.

Chef Alicia Smith of Cru Catering will show how she uses the bespoke menus she creates to launch offerings of new menu items.

Together they will demonstrate how having a menu development process can help you streamline production and bring greater peace and cooperation to the culinary and sales teams.

In just a short half hour you will learn:

• How a formal menu development process can streamline production, ensure a consistent quality product, lower food costs, make for better communication, and less friction between culinary and sales teams
• Which metrics to apply when starting to develop new menu items to ensure that the final product is one that will actually sell
• How to document the development process so that both marketing and training materials can be produced for the kitchens.