$349

Menu Engineering Playbook

Course
43 Lessons

A practical system to price with precision, control food cost, reduce waste, and standardize recipes. Built for real kitchens, it turns your menu into a profit tool. From portion control to sales analysis, each module helps you make smarter decisions and stronger margins. Perfect for single sites or scaling operations. Buying for a team or group? Email info@fandbplaybook.com to set up access.

engineer smarter menus

Founder's Message

A personal welcome and quick insight into why this course was created. Start here to get grounded in the purpose behind the training.

Founder's Message.mp4

Menu Engineering

Welcome to the Menu Engineering Playbook.

This is not just about what sells. It is about how your menu drives profit, supports your team, and shapes your guest experience.

Inside, you will learn how to cost accurately, price with confidence, reduce waste, and build a menu that performs under pressure.

Because great menus are not just creative. They are strategic, scalable, and built to work.

Let’s get started.

Introduction.mp4

Download the complete Menu Engineering Playbook handout here before you start.pdf

Concept Alignment & Brand Identity.mp4

Menu Development.mp4

Market Research & Guest Expectations.mp4

Menu Engineering Synergy.mp4

Ingredient Unit Costing.mp4

Costing & Profitability Evaluation.mp4

Full Ingredient Breakdown.mp4

Menu Engineering Fundamentals.mp4

Profitability & Sales Growth.mp4

Contribution Margin.mp4

Culinary Development & Testing.mp4

Detailed Allergen Reference Guide.mp4

Food Cost Percentage.mp4

Gluten Allergy Guide & Gluten-Free Options.mp4

Guest Testing & Feedback Loops.mp4

Inventory Accuracy.mp4

Inventory SOP – What to Count & How Often.mp4

Menu Engineering & Costing Template.mp4

Launch Planning & Staff Training.mp4

Menu Mix % Analysis.mp4

Operational Considerations.mp4

Operational Integration of Menu.mp4

Portion Control and Food Cost Accuracy.mp4

Pricing Confidence.mp4

Profit Strategy.mp4

Recipe Accuracy and Quality Control.mp4

Recipe Cost Calculation.mp4

Recipe Standardization.mp4

Recipe Standardization, Labor Efficiency and Cost Control.mp4

Sales Performance Analysis.mp4

The Impact of a 2 Percent Food Cost Variance.mp4

Waste Reduction.mp4

Allergy and Nutritional Compliance.mp4

Operational Scaling.mp4

Quiz #1

Quiz #2

Quiz #3

PDF and Templates

Access the full PDF version along with helpful templates to support training, implementation, and daily operations. Print and use them on the floor to keep service consistent and standards clear.

MENU ENGINEERING FULL STRATEGIC GUIDE.pdf

Menu Engineering-TEMPLATE.pdf

Full Menu Mix Analysis - Example - Attachment.xlsx