How To Build A Great Menu

Build a menu that fits your concept and your kitchen. This course walks through the vocabulary and decision rules operators use to align item selection, portioning, and pricing with guest expectations and back-of-house reality.

You’ll learn to calculate and interpret menu item COGS, use those numbers as inputs to operational trade-offs, and apply basic menu engineering to prioritize items for price, placement, or retirement. Each lesson focuses on the practical knowledge operators need to evaluate options, not on checkout or vendor pitches.

Designed for new independent owners, the course ties strategy to concrete calculations and layout choices so you can make clear, defensible menu decisions that match concept, margins, and throughput.