Contact Information
2433 Southridge DrPalm Springs, CA 92264
Phone: (760) 323-4848
Fax: (760) 416-9595
Contact: Gregg Rapp
Email: grapp222@aol.com
Website: http://www.menutechnologies.net
Gregg Rapp Menu Engineer Company Profile
For almost 28 years, menu engineer Gregg Rapp has been building profits into menus for the likes of Disney, Trump, Hong Kong's Peninsula Hotel, Wolfgang Puck Restaurants, InterContinental Hotels, Marriott, Holland America Cruise Lines, Subway, Chili's, Taco Bell and many more. He has been featured on NBC's Today Show, TIME magazine, The New York Times, The Wall Street Journal and countless restaurant industry publications.News from Gregg Rapp Menu Engineer:
Savor the New Flavor: Menu Engineer Gregg Rapp Dishes on Umami
Rapp takes on what’s known as the “fifth taste,” which triggers happiness — and he’s helping restaurateurs create a similar experience for their customers
PALM SPRINGS, Calif., Sept. 24, 2010 — M…
Chef David Schy Joins Menu Engineer Gregg Rapp to Make Restaurants Profitable
The former corporate chef for Lettuce Entertain You will bring his research and development skills to Rapp’s full-service menu engineering and food-costing company
PALM SPRINGS, Calif., April 8, 2008 — Menu engineer Greg…
Menu Engineer Gregg Rapp Purchases Software Company Cost Genie
With Rapp’s investment and expertise, restaurateurs now have unprecedented access to food costing and menu engineering software to reduce expenditures and optimize profit – all at the click of a button.
PALM SPRINGS, Cali…
Menu Engineer Gregg Rapp Hosts Menu Boot Camp
Called ‘the menu magician’ by Time Magazine, Rapp shows food and beverage professionals how to increase profitability during his interactive seminars Sept. 18 and Oct. 30 in Palm Springs, California.
PALM SPRINGS, Calif.…
Menu Engineer Gregg Rapp Kicks Off Menu Boot Camp Tour
Attendees of one-day seminar walk away with menus engineered for profitability
PALM SPRINGS, Calif., Feb. 2, 2006 — When it comes to increasing profitability, says menu engineer Gregg Rapp (http://www.menutechnologies.net),…
Menus Future: Strange Meat Cuts, New Placement and More Descriptions for 2004
PALM SPRINGS, Calif., Feb. 9, 2004 — Many restaurants are changing where items are located on menus to increase or decrease sales, and they are strategically pricing items ending with round numbers or ".95" to underscor…