How Great Chefs Build Menus That Actually Sell скачать в хорошем качестве

How Great Chefs Build Menus That Actually Sell

What makes a menu actually work? In this episode of Chef’s PSA, André Natera breaks down the mindset and strategy behind effective menu design. From the 70/30 rule to balancing brand identity with crowd favorites, this episode is a masterclass in designing dishes that resonate—with your guests and your bottom line. Learn why the best chefs don’t just cook for themselves, how to reduce customer decision fatigue, and what it takes to create menu items with staying power. If you’ve ever wondered why some dishes stick around while others flop, this one’s for you. Topics covered: 00:00 – Introduction: Cooking for an Audience 00:24 – The Evolution of a Young Chef 01:13 – The 70/30 Rule in Menu Design 02:10 – Establishing and Maintaining Brand Identity 02:45 – Staying Relevant in a Changing World 04:13 – Balancing Creativity and Customer PreferencesWatch now to level up your chef business skills. This video was produced in partnership with MarketScale. Check them out: https://marketscale.com Don't forget to like, subscribe, and share for more behind-the-scenes insights from the culinary world! → Want more no-BS kitchen leadership tips? Subscribe to Chef’s PSA on YouTube, Substack, and Spotify. Shop the merch. Read the books. Join the movement. https://chefspsa.com Subscribe to my Substack! ⁠https://chefspsa.substack.com/⁠ Visit Chef’s PSA for Books, Free eBooks, and More! ⁠https://chefspsa.com/⁠ Shop Chef’s PSA Merch! ⁠https://shop.chefspsa.com/⁠ #ChefsPSA #MenuDesign #CulinaryLeadership #ChefLife #RestaurantStrategy