I worked as an executive chef for nearly a decade, and have worked in restaurants and food businesses for nearly two. As a self-taught chef I had to figure these menu engineering strategies out myself (and usually the hard way!). I understand the lack of time operators have available to focus on nuanced POS data and configuring spreadsheets. Being certified in data analysis (and untied to the unending needs of a restaurant or food business), I can quickly and effectively uncover the story your data tells, analyze your menu with detail and precision, and write you a plan to increase profitability, remove bottlenecks, and ease pain points.