Menu Engineers

I love simple innovations, and this one is for anyone who has ever been moving a little too fast, maybe lost deep in the weeds while rushing to pack up a takeout order, and then—BOOM! You knock over a takeout ramekin or two full of ketchup, aioli, or vinaigrette in the reach-in fridge or onto the floor. Suddenly, your world comes to a halt for a crucial 60-70 seconds that feels like forever as you scramble to clean up the mess you made—finding paper towels, wiping up the wasted sauce, washing your hands, and finally grabbing new, full ramekins to finish the takeout order. Though it was only a brief minute or so lost, in the heat of the moment, you would have done anything to make it magically go away. Enter: Rameking?. What is Rameking? Rameking is a dispenser that stores, organizes, properly rotates, and dispenses your prefilled portion cups. It mounts inside a commercial reach-in cooler, freeing up valuable shelf space and providing a cleaner alternative to storing cups in bins or on trays. For shelf-stable condiments, you can mount the Rameking wherever it's convenient for faster service. With its 3M tape, it adheres to virtually any surface. At the National Restaurant Association Show this past May, I stumbled upon this simple innovation marketed as a “Portion Control Solution.” and met with Julie Warner to learn more. This tool is designed to enhance kitchen organization and food safety, and to me, it is a must-have for anyone who manages or operates a foodservice facility that uses self-packed condiments. Available on Webstaurant or through direct purchase via their website, rameking.com, it’s a small price for ongoing food safety and efficiency. This is an unsponsored post to support a growing business out of Ohio and to give you a glimpse into the mind of a Menu Engineer. We find seemingly simple solutions that can significantly improve operational efficiency and drive profitability. #restaurants #menuengineering #foodservicedesign

"Restaurants can embody the whole organisation's culture through their menu," reflects Sean Willard from Menu Engineers, in our latest podcast episode. An alumnus of Cornell University's Hotel School, Sean creates menus that deliver exceptional guest experiences. ???? Learn about the intricate workings behind menu creation, and how this is relevant to any industry's marketing: https://loom.ly/03vKJI0 #MenuDesign #Marketing #Podcast | Cornell Peter and Stephanie Nolan School of Hotel Administration

Out now! A fun and interesting chat with Sue Keogh and Sean Willard on the ever changing world of menus on the new Communication Untangled by Sookio