Foundations of Menu Planning offers a comprehensive look into the systematic process behind designing and engineering menus for foodservice operation. Structured to emulate real-world planning workflows, it guides readers through market targeting, menu style selection, beverage pairing, recipe costing, pricing strategies, and menu layout. The second edition includes updated content on nutritional guidelines, menu psychology, emerging trends like signature cocktails and small plates, and modern formats such as online menu design and menu engineering to boost profitability.
