A good menu program is a cornerstone of a successful restaurant.

Unfortunately, all too often menus fall short of their potential. Miscommunications and missed opportunities on printed menus – spelling errors, inconsistent conventions, disconnected branding, confusing layouts – affect both guest experience and the bottom line.

My unique background in Menu Project Management means I have the experience and expertise to guide restaurant owners through any menu related project to get the most value from their menus.

So what’s my story?

To start, I love restaurants. I have spent most of my life working in the industry. I want restaurants of all kinds to succeed because they are an essential part of our communities and our economy.

I also love details and design. My eagle eye for the little things sets me apart. Plus, I have a degree in Art History and real world design experience.

Before starting MAGPIE, I managed the menu programs of Fox Restaurant Concepts for 15 brands and over 100 locations nationwide from 2014-2019. It was a period of unprecedented growth for the company and multiple brands scaled nationally. My role centered on Menu Project Management – partnering with culinary and operational teams, brand managers, designers, IT, and our commercial printer to put menus in stores and align content across multiple platforms. To keep processes efficient I also handled many hands-on aspects of design, editing, and print/production.

I am very grateful for my experience there, as well as all of my years bartending and serving. 

From chef-driven single locations to national brands – I am equipped to work with all kinds of restaurants on any type of menu project. 

My approach is not one size fits all. Understanding your brand, your goals, and your budget allows me to consider all angles and craft the best solution for each circumstance. Working with me is an investment in your menus to improve brand integrity and profitability at the same time.

The best place to start is at the beginning.

Let’s talk menus.