full service restaurant and management consulting
Help Me With My Menu!
It is More Scientific Than You Might Think
There is more logic and reason behind your menu offerings than most companies realize. The food offerings are a crucial element of a restaurant’s competitive advantage, growth positioning, and long term financial health.
Smart program development has never been more important. We carefully craft menu selections that deliver the“WOW” in flavor and visual appeal. These flavorful considerations are balanced with targeted food cost, profit contribution and an eye for consistent execution. Your success is our success.
Equally as important is how the menu is priced, costed, and presented, And nothing, nothing is more important than consistency in execution which is why you cannot forget the recipes!
Every Ingredient Matters
3 cups
Blueberries
3 cups
Flour
Menu Costing
The Main Menu
Pricing
Inventory Systems
1½ cups
Butter
Recipes
85Menu Design
What we do:
Develop menu for the concept;, design & engineering; layout; Weight menu PMIX to optimize kitchen flow
Up to 30 items- $3,000
30 to 75 items- $4,250
75 to 100 items- $5,250
*prices per unit
(multi-unit discounts available)
BEST PRICE EVER!
Recipes and Costing
What we do:
Create ingredients and MOPs for all menu items; Cost each recipe; Price for desired profitability
Items costing $25.50 per item
Item Recipes $75.00 per item
*prices per unit
(multi-unit discounts available)
Inventory Management Systems
What we do:
Set-up & optimize third party systems; Create internal inventory programs; Cost Analysis, Category Loss; Trend Analysis
Initial Set-up- $2,500
Monthly Inventories- $750 to $4,500 based on on-hand
*prices per unit
(multi-unit discounts available)