Optimise your Time with Clever Menu Design

When:  May 31, 2022 from 11:00 to 12:00 (UTC)

Join us for this 2-part webinar presented by Tracie Daly, where we look at ways to optimise your time with clever menu design.  Tracie will provide practical tips for improving your business and reducing stress in the kitchen at a time when staff is limited.


PART 1- May 31st

  • Kitchen Culture
    • The Kitchen Workplace charter
    • Growth mindset versus fixed mindset
    • Development versus stagnation
    • Inclusion versus isolation
    • Reward versus reprimand
  • Menu Engineering
    • Design
    • Crossover of ingredients
    • Staff training
    • Equipment
  • Hero Ingredients
    • One ingredient, three dishes
    • Planning & forecasting
    • Portions & food waste management


PART 2- June 14th

  • Sustainability
    • How & where to begin
    • Why it matters
  • Hero Ingredients
    • One ingredient, three dishes
    • Zero waste planning & forecasting
    • Clever equipment
  • Team Building
    • Why people matter & how to show it
    • Staff retention

This event is open to Chef Network members and is free of charge.


Tracie Daly

Ballymaloe Foods Development Chef and Food Business Coach


Award-winning entrepreneur with extensive experience in the Food and education sector. Designs and executes bespoke food business models and empowers business owners to transform their business to ensure growth.  Innovative approach to recipe testing and creates sustainable business improvements to minimise risk for food business owners.  Adept at streamlining operational processes to increase business efficiencies.  Qualified executive business coach and chef. Passionate about the Irish Food Industry and helping business owners achieve their potential.  Seeking an opportunity to mentor and coach food entrepreneurs.

Tracie’s advice and problem-solving skills are based on actual foodservice and hospitality industry experience. By hiring Tracie you run the risk of unlocking your full potential by increasing sales, reducing costs, and improving your operation.


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