Menu Design, Optimization, and Pricing

Part 1: Menu Design

March 16 / 5:00 - 6:00 pm ET

Your menu is more than a list of items—it’s a powerful tool to boost sales and shape your brand. A well-designed menu guides customer choices, highlights your best offerings, and helps your business run efficiently. Join Ederique Goudia, Founder of In the Business of Food (IBF Detroit) and Manager of the Shed 5 Incubator Kitchen at Eastern Market for an interactive three-part workshop designed to give early-stage bakers the skills to create menus that delight customers and drive profitability.   

Across the three sessions, you’ll learn key strategies in menu design, optimization, and pricing.  

Part 1: Menu Design

• Developing a cohesive menu concept  

• Incorporating seasonal and local ingredients  

• Balancing variety and specialization  

• Organizing menu sections for maximum impact  

• Highlighting unique selling points  

• Using descriptive language to enhance perceived value  

By the end of this series, you’ll have actionable tools to build a menu that reflects your brand, streamlines operations, and strengthens your bottom line.  

Ederique Goudia

Ederique “Chef E” Goudia brings together a deep passion for food, community, and equity as a chef and food business leader rooted in Detroit, Michigan.  With over 25 years of experience, she has dedicated her career to supporting under-resourced food entrepreneurs and advancing sustainable, inclusive approaches to entrepreneurship and community building. 

As founder of In the Business of Food (IBF Detroit) and manager of the Shed 5 Incubator Kitchen at Eastern Market, Chef E provides hands-on coaching and resources that help emerging food businesses grow and thrive. As a speaker and facilitator, she has shared her expertise at the Culinary Institute of America, the University of Michigan, and beyond, offering insights on food justice, entrepreneurship, and child nutrition. 

Her leadership and impact have been recognized by outlets such as National Geographic, Bon Appétit, Food & Wine, NPR, and the James Beard Foundation. In addition to business coaching, Chef E uplifts her community through board service with Detroit Food Academy, Village Community Development Corporation, and Eastside Community Network, continuing her mission to inspire, empower, and nourish her community.