Menu Engineering with Zero Compromise with Emily James
We speak with Emily James of award-winning F&B consultancy, Food Innovation Solutions on why its so important that chefs and their teams understand profit margins and how menu design directly relates to the success of a business, both in terms of the ingredients used but also the language and ergonomics.
![Philadelphiaprofessional](https://images.ctfassets.net/qc3lz96t0r4x/5d1T8xzBe3W4KDBryRypNY/1fb0191a8bf96f5398c1c830391955ce/Frame_4_video.png?fm=webp&q=80)
![Philadelphiaprofessional](https://images.ctfassets.net/qc3lz96t0r4x/5yFv3gWtIWRFHOYC25OYqy/2984c266ef7bd36872881a1d178ecddc/Frame_3_video.png?fm=webp&q=80)