About Gregg Rapp
Gregg Rapp is the menu engineer. With over 35 years of experience in the restaurant industry, Gregg has reimagined menus for some of the most well-known restaurants across the globe. He transforms menus based on research, data, and costing. Gregg continuously hones his craft by working with professors at Duke University, Cornell University and the Culinary Institute of America.
Gregg’s expertise has been featured in the Wall Street Journal & the New York Times, and on news programs, including The Today Show, ABC News and CBS News. He has traveled the world giving restaurants advice on pricing strategies and menu design. And now he’s making his way to our SinglePlatform booth at the NRA show to meet with you.