Menu Engineering
Variance-Based Cost of Goods
We will set up systems to change your food and beverage costs to a variance-based system. See exactly how many pounds of ground beef or tenderloin you should have purchased based on your recipes and product mix.
Seasonal Balanced Menus
We will engineer seasonal food and cocktail menus that are executable, cost of good efficient, and that will wow your guests. Using cross utilization and seasonal ingredients, you can lower your COGS and reduce prep.
Cost of Goods Reduction
Through partnering with preferred vendors, menu engineering, ordering standards, and waste controls, we will help you reduce your cost of goods across all departments.
Prep Systems
Detailed prep lists based on recipes and their yields and shelf life. Streamline your prep team and reduce the time needed to manage prep.
Standardized Recipe Books
Standardized recipe books with pictures, yields, and shelf life will improve consistency and reduce labor and waste.
Menu Design
Updated menu design will add a level of value. Digital menus or print we have a solution to wow your guests and sell more of the items you want to move.
As the scope of work varies greatly from restaurant to restaurant, if you are interested in our menu engineering services, please get in touch with us at the link below to set up a free 30-minute virtual consultation to discuss your restaurant’s needs. The number of hours for a project can vary greatly. Generally, our cost of service is $80 per hour. Some services, such as menu design, are charged at a higher rate.
