Webinar: Effective Menu Design to Drive Sales and Maintain Margins
1-2 p.m. ET
A well-planned & structured menu is key to customer loyalty, guest satisfaction & maximizing revenue & profit for any food & beverage operation. Join Nancy Hamlin from Cedar Fair and Doug Hemphill from Six Flags as we discuss effective menu design & pricing strategies that should be considered in the development of these menus.
We will also review examples of successful designs, programs, and offerings.
- Understand basic principles of effective menu design
- Understand considerations when designing a menu
Doug has close to 40 years experience in theme parks beginning at SeaWorld San Diego as a food service attendant and advancing to Director of Culinary Operations. He also spent 2 stints at SeaWorld Ohio with the last being Vice President of Culinary Operations and was on the park opening team for SeaWorld San Antonio.
Doug joined Six Flags in 2001 upon the acquisition of SeaWorld Ohio and served as Director of In Park Services and Accommodations at Six Flags Worlds of Adventure where he led the food and beverage merger of the 2 properties. The property also contained a 200 room hotel and a campground.
Doug moved to Six Flags Corporate as Regional Director of Food Service in 2005 after the close of Worlds of Adventure where he managed half of the country and Montreal. He also managed brand operations and relations for the company leading Johnny Rockets, Panda Express and Papa John’s implementations. He then relocated to Six Flags Great America in Gurnee, IL as Director of In Park Services until 2016. In 2017, he relocated to Dallas, Texas as Corporate Director of Culinary Services.
Doug has extensive experience in food and beverage operations, concept & menu development, restaurant design, cost analysis, labor efficiency.
Nancy joined Cedar Fair in April of 2015 as the Corporate Vice President of Food and Beverage. Hamlin has served in that role since that date leading the development of capital resources, strategic planning and human capital to drive results in a fast growing revenue department. Hamlin began her career with Restaurant chains such as Stouffer Restaurants, Cracker Barrel, Rainforest Café, J .Alexander’s and Capital Grille. In July of 2003 Nancy joined Levy Restaurants as the Assistant Director of Operations at Ford Field. In 2004 Nancy continued her development as a nominee into Levy Restaurants’ Top Gun Program and graduated as the valedictorian. With a proven record for achieving profit goals while maintaining Levy’s world class points of difference, Nancy was promoted in October 2004 to Director of Operations. Nancy’s experience in the role along with her passion, focus and enthusiasm for delivering at the highest standards is a perfect fit with Levy’s philosophies and made her a great resource for other locations. During her tenure as a leader of Levy Restaurants, she was awarded many accolades for her leadership, including Director of Operations of the Year for the prestigious Levy Dream Team. Nancy led the planning and execution for Super Bowl XL in February 2006 serving over 70,000 fans. Her career, with Levy, then became a meteoric rise based on her talents. In May, 2006, Nancy was transferred to the Bobcats at Time Warner Cable Arena. After a successful run in Charlotte, she became Area Manager in February 2007. In February 2009, she was then promoted again to Regional Director of Operations for the Southeast Region. Her role once again expanded in April 2013 to Senior Regional Director of Operations, covering all of Boston, Charlotte, Atlanta and most of Florida. In July of 2014 Nancy was promoted to Regional Vice President of the Southeast Region. In December 2013, Nancy was honored as the first recipient of the Edie Levy Award For Outstanding Mentorship for her impact throughout the company in training and development, as evidenced by all the leaders that have worked for her and been promoted. In April 2015, Nancy left Levy Restaurants to join Cedar Fair to take on the new challenges of theme park food services and to have a better travel/life balance. Nancy is a graduate of both the University of Nevada, Las Vegas and Paul Smith’s College in Lake Placid, NY.
Bernie Campbell, ICAE
Bernie has been with Whirley Drinkworks for over 30 years. He has provided valuable guidance to numerous Theme parks and attractions making Souvenir vessels a key component of any park's revenue stream. Whirley Drinkworks specializes in the manufacturer of refill/souvenir vessels throughout the world. Along with Bernie, Whirley has worked to pioneer the refill/souvenir container offerings for the Amusement Park and Attractions Industry.