Menu Creation and Optimization for Food Trucks, Restaurants, and Caterers

Menus influence purchasing decisions, profitability, and daily operations. In this workshop, Chef Roni Mathis walks participants through the practical elements of menu creation and optimization, including menu psychology, ingredient and labor costing, overhead allocation, pricing strategies, and profit margin benchmarks. Participants will be introduced to menu engineering tools and learn how to evaluate menu performance to improve decision‑making. This session is designed for food trucks, restaurants, and caterers seeking to strengthen financial performance and build sustainable menus.

Event Venue & Nearby Stays

Arkansas Food Innovation Center at Market Center of the Ozarks, 821 East Emma Avenue, Springdale, United States

Concerts, fests, parties, meetups - all the happenings, one place.

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