The Menu Design & Culinary Strategy course provides TRC consultants with the knowledge and creative framework to craft menus that drive both profitability and brand identity. Participants will learn how to align culinary vision with business goals—balancing innovation, consistency, and operational efficiency. The course explores how menu design influences guest perception, sales mix, and kitchen performance, covering essential topics such as menu layout psychology, pricing strategies, item placement, and cost control.

Students will also examine how seasonality, ingredient sourcing, and culinary trends shape menu development, ensuring each menu remains relevant and competitive in a rapidly changing market. Through case studies and analysis, TRC consultants will learn how to assess a restaurant’s concept, customer base, and operational capacity to create menus that enhance both the dining experience and financial outcomes.

By the end of this course, TRC consultants will be equipped to collaborate with chefs, owners, and operations teams to develop menu strategies that reflect the restaurant’s brand, maximize profitability, and position the business for long-term success.