Gregg Rapp is known around the world as the top expert in menu engineering. Gregg travels frequently to energize and teach hospitality professionals. His approach will help you look at your operations with new angles and new opportunities.
Gregg started in hospitality with Rock Resorts and has managed restaurants, bars and hotels. As a student, he was often written up in the trade magazines with his promotions, ad campaigns and employee retention programs. Since then, he has been featured in the New York Times, Wall Street Journal, Restaurants & Institutions, Restaurant Business, Success, Inc., and Entrepreneur. He has been interviewed on CNN, NPR, many local television programs around the country, and for Tom Peters' Journal of Excellence show. He has also judged many menu competitions including the National Restaurant Association's "Great Menu Awards."
If you have seen Gregg before, his program is ever changing as he works around the country. Once you have experienced his program, we promise that you will never look at a menu the same again!
- MENUS: A Profit Approach
- Menu Engineering
- Menu Design
- Tools for Profitability
- Menu Allowance Programs
- Menu Trends
- Menu BootCamp
Business, Customer Service
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Less than $5,000
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