How to Design and Optimize a Profitable Bar Menu
Authors: Carole Brown, menu consultant and Head of Bars at Tamarind Group. Raffaele Di Monaco, Bars Manager at The Berkeley. Owen Powell, Senior Behavioral Scientist at Influence at Work.
Estimated watch time: 1 Hour 6 Minutes
In this masterclass, Carole, Raffaele, and Owen discuss the importance of a good menu and the key ways to optimize your menu to boost profits and stand out from the crowd.
The Power of a Good Menu
A well-designed bar menu inspires the dining experiences of guests, widens their choices, and addresses their unique needs. Consequently, this can boost your profits and make your venue a customer’s favorite.
Optimize Your Bar Menu for Profits
In this Diageo Bar Academy masterclass, Carole Brown, menu consultant and Head of Bars at Tamarind Group, Raffaele Di Monaco, Bars Manager at The Berkeley, and Owen Powell, Senior Behavioural Scientist at Influence at Work share powerful insights into designing and optimizing profitable bar menus.
Watch the webinar as Carole, Raffaele, and Owen discuss the characteristics of a good menu, ways to optimize your menu, and how to switch to digital menus.
Key Learning Outcomes
Understand the components of a good menu
Learn the ways to optimize your menu to boost profits
Discover how to switch to digital menus
Masterclass Chapters
Characteristics of a good menu
Optimize your menu and increase profitability
Switching to Digital Menus
Profitable Menu Downloadable
Profitable Menu Downloadable
Get this handy resource to help you design amazing menus, identify the most profitable menu items, and price your menu items accordingly. Also, discover insightful tips for attracting guests, addressing their needs, and boosting your revenues.
