RESTAURANTS
restaurant consulting
We’ll turn your menu into a tool to help you sell more and increase your profitability.
We help restaurants, hotels, and restaurant groups create, improve, and organize their culinary offerings: from designing a profitable menu to standardizing recipes.
01
SERVICE
Design and Revamp of Menus
Your menu is much more than just a list of dishes—it’s your main sales tool. We analyze your culinary concept and transform it into an attractive, cohesive offering tailored to your customers.
Restaurant Assessment
We understand your business, your concept, your target audience, and the positioning you want to achieve so that the menu truly reflects your identity.
Culinary Review of the Menu
We analyzed the current structure, the variety of dishes, and the balance of the menu, and identified opportunities for improvement.
Redesign of the Proposal
We redesigned the menu to make it clearer, more appealing, and more user-friendly, making it easier for customers to choose and enhancing their experience.
Strategic Recommendations
We propose improvements that add value to the business, optimize the menu, and pave the way for the future addition of new dishes.
Custom Report
You will receive a document containing all the findings and an action plan for implementing the improvements.
02
SERVICE
Development of new dishes
We create dishes that set your restaurant apart. Whether you want to revamp your menu or surprise your customers, we develop new dishes tailored to your kitchen, your team, and your philosophy. Each dish is designed to be appealing to customers, feasible in the kitchen, profitable, and true to your restaurant’s identity.
Research and Culinary Concept
We analyze your business needs and design a proposal that aligns with your brand identity.
Testing and Recipe Development
We created and refined the recipe until we achieved the desired result .
Final Adjustments
We refine flavors, textures, presentation, and practicality in the kitchen.
Technical Specifications
We document the process to ensure maximum consistency.
Cost Breakdown
We calculate the actual cost to ensure the dish is profitable.
Photo of the dish
We photographed the dish, capturing images ready to be included in the cookbook.
Product description for the menu
We write compelling copy that drives sales on the menu.
03
SERVICE
Standardization of Recipes and Processes
Ensure that all your dishes turn out the same every time. Designed for restaurants, hotels, and chains that want to maintain consistent quality regardless of the chef or location. We develop all the necessary documentation so that any team member can reproduce each dish with precision.
Technical Data Sheets
We standardize every recipe to ensure quality, consistency, and the same results every time.
Price Lists
We calculate the actual cost of each dish to maximize profitability.
Weight Classes
We specify exact quantities to minimize waste and ensure consistent results.
Plating
We design and standardize the presentation to reinforce your brand image.
Photographs
We took photos of the dishes for the cookbook.
Organization of the Cookbook
We organize all the recipes into a clear, practical, and easy-to-use system.
Recipe Book
We provide a comprehensive manual covering all kitchen standards to ensure consistent execution and facilitate the training of new team members.
04
SERVICE
Implementation of a New Menu
We don’t just design your new menu. We make sure it works.
A new menu isn’t successful simply because it’s well-designed, but because the entire team knows how to work with it.
That’s why we support the restaurant throughout the implementation process to ensure that every dish can be prepared correctly, that cooking times are appropriate, and
that the customer experience meets expectations.
Our goal is for the change to be a success from the very first service.
Implementation Planning
We work with the restaurant to determine how the menu change will be implemented in order to minimize errors and make it easier for the team to adapt.
Production Organization
We review the kitchen processes to ensure that the introduction of new dishes is practical, efficient, and compatible with the restaurant’s daily operations.
Kitchen Staff Training
We explain each preparation method, answer questions, and demonstrate the correct way to prepare the new dishes to ensure consistent results.
Supervision of the First Service
We work alongside the team during the initial service calls to verify that everything is functioning properly and to make any necessary adjustments on-site.
Process Optimization
We identified potential improvements in organization, advance preparation, and the service to make daily kitchen work easier.
Final Adjustments
After the first few days of operation, we analyzed the results and made the necessary adjustments to ensure that the new menu was fully implemented.
Every restaurant is different. So is your project.
Tell us what you need, and we’ll design a fully customized proposal to help you improve your culinary offerings.