Culinary Guidance & Menu Development
In a lot of ways coming up with a great sounding menu is the easy part. Coming up with a menu that is executionable and profitable can be a whole other story. Together we can look at your existing menu and look for opportunities to elevate, execute and make a difference to not only your customers but your staff and most importantly your bottom line. If you are happy with your menu but just need a design then let me take that off your plate as well!
Menu Analysis
Let's review your menu product mix. What sells and what doesn't? What makes money and what doesn't. This is our first step. From there we can look for consumer trends both within your customer base and national trends to determine a winning combination for your customers, your staff and ultimately your bottom line.
Recipe Development
After spending over 30 years in professional kitchens I can speak to the fact that cooking in them is not like cooking dinner at home for your family and friends. To offer exciting layers or flavor, fresh ingredients, consistency and most of all profitability takes a solid game plan and an even more solid palate. Let me share my techniques that I've learned over the years in kitchens throughout the country and before you know it you will be crafting your own custom recipes.
Menu Development
So we've decided what sells and what doesn't. We've got an idea of what our customers want and what we want to offer. Now we need to present it. You cannot have a million dollar catch and a penny throw as my dad used to say so let's make sure your menu speaks to more than just what we offer for food and drinks. It should be a reflection of your vision and set the stage for your customers whole experience. Lastly, we can utilize strategic item placement on the menu to drive customer decisions effectively selling more of what we want the customer to buy.