Did you know what menu items you choose and where you place them on the menu can actually change the profitability of your restaurant or food service business by up to 30% per item? The restaurant menu is the key marketing message tool, now with COVID 19 it is even more important that every available profit dollar is gained. In this workshop, Restaurant expert, Celeste Young-Ramos, of the Ready. Open. Serve Restaurant Program will teach you how to determine high profit items, where to place them on the menu so that customers are drawn to them, how to rack up additional sales by creating low cost add-ons, and the most cost effective menus in that are available in the industry.