Menu & Recipe Development
Flavor frameworks, yields, allergens
What we do
We turn ideas into dialed-in recipes that scale. From chickpeas to chocolate tahini,
we build repeatable formulas with clear steps, weights, and checks.
You get
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Menu audit and gap analysis
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3 to 8 developed recipes with full specs
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Flavor framework per item: base, acid, fat, heat, crunch
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Yield and loss factors per batch and per portion
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Allergen and ingredient lists ready for labels
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Prep plans and mise en place charts
How it works
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Discover: goals, constraints, customer profiles
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Prototype: tastings with structured feedback forms
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Lock: finalize specs, write SOPs, train staff
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Launch: pilot week support, tweak, and sign-off
Typical timeline: 2 to 6 weeks depending on scope.
Optional add-ons
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Photography and copy for menu and web
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Supplier sourcing and cost targets
- Shelf-life study for retail packs
Outcome
A small, focused menu that hits flavor, speed, and margins with zero guesswork.
Operations
Mise en place, batch flow, quality assurance
What we do
We simplify your daily flow so every shift runs clean, fast, and consistent. Less noise, fewer touches, better food.
You get
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Back-of-house layout and station maps
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Prep schedules by day part and par levels per item
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FIFO and labeling system
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Critical control checks: temps, times, weights
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Shift checklists for open, service, close
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Onboarding sheets for new staff
How it works
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Walk-through: observe one full shift
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Map: build standard work for each task
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Train: run a live day with the new flow
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Review: track waste, speed, and guest feedback
Typical wins in 2 weeks:
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10 to 20 percent faster ticket times
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15 to 30 percent less waste on fresh items
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Fewer remakes, cleaner handovers between shifts
Optional add-ons
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Delivery and take-out packaging flow
Outcome
A calm kitchen where quality holds at peak hours.
Scale-Up
Equipment choices, SOPs, training
What we do
You want to make more without losing soul. We select equipment, lock critical steps, and train your team so scale feels like copy-paste quality.
You get
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Capacity plan and batch sizing
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Equipment short list with ROI and footprint
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Validated SOPs for each step and each machine
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Staff training plan with skill checks
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Pilot run and go-live support
How it works
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Assess current demand and bottlenecks
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Select gear that fits your space, budget, and menu
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Validate with pilot batches and taste panels
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Roll out with training and first-week shadowing
Typical timeline: 4 to 10 weeks.
Optional add-ons
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Multi-site playbook and launch kit
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Basic maintenance routines
Outcome
Same taste, bigger output, fewer headaches.
Costing
Ingredient specs, portion control, waste reduction
What we do
We make margins predictable without killing quality. Clear specs, clean portions, and smart batching that respects both flavor and cost.
You get
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Cost sheet per recipe and per portion
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Target food cost and variance alerts
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Portion tools and visual guides
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Waste tracker with weekly actions
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Supplier alternatives
How it works
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Baseline: measure real yields and current cost
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Tighten: set specs and tools for portioning
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Switch: optimize suppliers without losing taste
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Monitor: simple dashboard for weekly control
Typical wins in 30 days:
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2 to 6 points lower food cost on core items
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20 to 40 percent less trim and throw-out
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Cleaner inventory and fewer stock-outs
Optional add-ons
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Label copy for allergens and nutrition
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Prep packs and kitted ingredients for speed
Outcome
Great food that pays the bills, every week.