Gregg Rapp – The Original Menu Engineer
Gregg Rapp, the world’s foremost expert on Menu Engineering, dedicated 38 years to transforming the way menus are designed and utilized globally. A visionary and pioneer in the field, Gregg’s legacy continues to shape the hospitality industry following his passing in late 2020 after a courageous two-year battle with cancer.

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Gregg was a sought-after speaker at national conferences, symposiums, and seminars, addressing topics such as menu psychology, sustainability, business innovation, and public health. He also mentored graduate students at institutions like Cornell University, Duke University, and the Culinary Institute of America. His groundbreaking work was featured in major media outlets, including ABC, CBS, NBC, Time, INC. Magazine, The New York Times, and The Wall Street Journal.

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Over the course of his career, Gregg collaborated with a diverse range of clients, from small diners and bowling alleys to world-renowned brands like Walt Disney Resorts, Spago, Caesar’s Palace, and Four Seasons Hotels. He also partnered with leading restaurant chains, including Subway, Olive Garden, and Taco Bell, helping them create menus that balanced profitability with exceptional guest experiences.

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Beyond his professional achievements, Gregg was deeply committed to giving back. He volunteered with the Los Angeles school district, helping make healthy lunch options more appealing to students. In his honor, the Gregg Rapp Menu Engineering Scholarship was established at Washington State University to support future generations of menu engineers. Donations can be made at GreggRappScholarship.com or through the WSU Foundation.