How Food & Beverage Consulting Works
Our goal as food and beverage consultants is to empower dining establishments with best-in-class strategies and innovative tools. Whether you’re aiming to refine your existing menu or launch an entirely new culinary concept, our menu consulting services are designed to deliver unique menus that are operationally sound and drive profitability. Here is how we get that done:
Understand Your Menu Goals
As your F&B Consultants, we begin with a deep dive into your vision for creating a memorable food or beverage menu. Our approach begins with an in-depth exploration of your restaurant’s concept against the backdrop of local taste profiles and demographic preferences. We research the competitive landscape and gain an understanding of local food or beverage trends that can be leveraged or should be avoided. We also assess the particulars of your dining room capacity, bar, and kitchen layout, gaining an understanding of your kitchen equipment, cold and dry storage, and station balance. We then lay the groundwork for building you a menu with operational efficiency and authenticity that will resonate with your guests.
Menu Framework Design
Designing your menu framework is where profitability meets creativity. We initiate this process by delineating distinct sections and item categories with price points and cost of goods sold (COGS) margins in mind. A blueprint of your menu is then crafted, showcasing a selection of proposed items, their descriptions, estimated price points, and COGS percentage. We then work on a menu layout that enhances readability and directs customers to the items with maximum profitability.
Operational Menu Development
A good menu will only turn into great results if you have the necessary operational tools to properly execute. We’ll first construct batch and line recipes that are easy to follow and accurately costed out. Station maps, prep guides, and order guides will be developed to optimize operational flow and inventory management. We will then finalize the recipe costing and menu engineers to fine-tune the offerings for profitability, including happy hour offerings. For training purposes, we will create product knowledge sheets to ensure your service staff knows everything about the products they are serving. We also leave you with our Declining Budget tool to help guide your ordering by our pre-established goals for forecasted sales and Cost of Goods.
Tools for Menu Development
Tools for Menu Development
Operational excellence is rooted in methodical processes. Leveraging proven tools like recipe templates, we facilitate consistent culinary outcomes. Our order and prep guides streamline kitchen operations, while the declining budget tool aids in effective financial management. Menu engineering, a cornerstone of our food consulting, optimizes profitability, ensuring every dish contributes to your bottom line. Whether you’re an established entity or a budding food business seeking consultation, these tools are instrumental in shaping culinary success.
