Mark will take you on a journey combining his passion for numbers and data with your passion for every aspect of your food and beverage operation.  Learn how to apply his unique methodology to discover what producing your menu items for the guest experience really costs you.  Develop a new way to view and manage every cost to run your business: ingredients, labor, and overhead.  Understand why post-COVID, the menu engineering process has changed and how you need to respond to ensure greater profitability and growth.