All services
Services
Menu Development
New menus, rebuilds, seasonal architecture, menu engineering, recipe development, costing, pricing, cross-utilization, station pressure, prep burden, equipment capacity, catering and event menus.
The condition
My menu fights my kitchen.
The menu determines what gets bought, prepped, held and finished during service. Development starts with that workload and the cost of producing each item.
In scope.
- New menus, rebuilds and seasonal changes
- Recipe development, costing and pricing
- Shared ingredients and prep burden
- Station pressure, equipment capacity and event menus
What gets built.
- A menu structure your stations can execute
- Recipes with yield and portion standards
- Costing and pricing work
- Prep and service requirements by item