Date : Thursday 5th May

Duration: 10am to 1pm (3 hour workshop – Online)


Who should attend? 

This course is aimed at F & B managers, Chefs, as well as Restaurant managers / supervisors.


Course outline (key topics) 

  • The difference between Menu Planning and Menu Design.
  • Why it is a bad idea to send the menu to a designer without specific input and instructions from you.
  • What to put where on the menu.
  • How to upsell high margin items .
  • How to use blackboard menus to upsell and increase sales of high margin items.
  • Why menu design is not about making a menu pretty.
  • The classic mistakes in menu design.
  • How to avoid menu design which creates more work for your staff.
  • How to use Menu Engineering information to design the menu.
  • How to train your staff to ‘sell’ the menu.
  • Make changes to your own menu design during the workshop.



Blathnaid Bergin


Course Fee

€35 pp – Member
€50 pp – Non Member



Book online below.

For more information, email Dervla O’Neill at  or call 086 083 6626 for more information