Re-engineering Your Menu

Make informed, data-driven decisions for your menu or products as the economy and supply chain continue to fluctuate.

With accurate recipe costing as a base, Mark will walk you through the steps to re-engineer your menu for success and profitability utilizing his proven methods. Review with him the flaws of the traditional dog/star reporting and learn about the proper data to be reviewed. Understand how to respond in our post-COVID environment. Utilizing the proper data combined with your passion for industry can assist in driving your bottom line.

• Understand the proper data you need to analyze to make the proper critical decisions regarding your menu
• Develop a greater understanding of Cost Volume Profit (CVP) analysis and how it affects the menu development and decisions.
• Gain knowledge on how the layout and design of the menu can affect the profitability of the company.
• Develop the process of menu rationalization and how it can affect efficiency and performance

ABOUT THE SPEAKER

Mark Kelnhofer, President and CEO of Return On Ingredients® LLC, is an international speaker and author on recipe costing and menu engineering. He has more than 25 years of experience in bottom line-boosting accounting. Mark holds a Masters in Business Administration (2005) and a Bachelor of Arts majoring in Accounting and Business Administration (1993) from Ohio Dominican University in Columbus, Ohio.

Mark is an international speaker addressing over 125 different tradeshows, expos, and events in the United States and Canada. Mark also is currently a Lecturer for The Ohio State University and Adjunct Faculty at Georgetown University instructing food, beverage, & labor cost controls. He also sits on several hospitality advisory boards including Ohio University (Athens, Ohio) and Hocking College (Nelsonville, Ohio). In 2002, Mark was brought into the Bravo/Brio Restaurant Group to implement a cost control system based principles learned from his past industry experience. After implementation, BBRG experienced five consecutive years of cost reductions resulting in millions of dollars in savings. Mark started Return On Ingredients® LLC in January 2009 based on those same principles including accurate recipe documentation and costing, effective menu engineering, and process improvements.

ECDI's Food Fort is an industrial-sized facility offering all the physical resources a restaurant or food-based business needs, along with training, services and access to capital.

Whether you're just starting up, expanding your existing business or looking for a more cost-effective way to operate, Food Fort is a smart solution. You can reduce your costs and minimize your risk, over taking on the expense of your own facility.

Since 2004, ECDI has assisted Ohio’s entrepreneurs through their one-stop-shop business services model, suited to meet the needs of all entrepreneurs, regardless of what business stage they’re in. From providing capital to entrepreneurs looking to expand their businesses, to providing focused, business-specific educational opportunities to enhance entrepreneurial skill sets, ECDI works with their clients to meet their specific needs. Whether you merely have a business idea or are opening up your fifth location, we have helped more than 15,000 entrepreneurs to take advantage of the services we provide.