Menu and mix
Large menus, outdated recipe costs or dishes with low rotation.
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F&B Consulting · Restaurants
F&B consulting for restaurants.
Menu engineering, cost control and daily operations for clearer decisions in the kitchen and business.
Talk about your operation
Common challenges
More control over what you sell and how you make it.
Cost per dish
Without clear costs and yields, real contribution is hard to read.
Prep and service
Uneven recipes, mise en place and coordination affect each service.
Purchasing and waste
Unplanned purchasing and waste make cost control more difficult.
Teams and standards
Clear roles and routines help coordinate kitchen, pass and service.
What we do
Practical work across menus, costs and execution.
Menu engineering
Review mix, rotation, pricing and dish contribution.
Recipe costing
Ingredients, yields, portions and cost per recipe.
Processes and recipes
Clear recipes, preparation and standards the team can use.
Kitchen, pass and service
Workflows, communication and responsibilities during service.
Teams and routines
Practical training, roles and daily checks.
How we work
A clear process adapted to your team.
- 01
Initial review
Review menu, costs, operations, team and available data.
- 02
Priorities
Agree actions based on impact and implementation capacity.
- 03
Hands-on implementation
Test standards and tools with the team during service.
- 04
Review
Track agreed indicators and adjust routines.
Indicators
Keep the right things in view.
We tailor the review to your restaurant’s data and operating model.
Food cost
Contribution per dish
Waste and yield
Sales mix and rotation
Let’s talk
Your next step starts with a conversation.
Tell us what you would like to improve in your business.