Culinary Strategies

MenuDevelopment

Menus are the core of every food and beverage operation. Well constructed menu is balanced, exciting, and seasonal. From pricing to logistics, there is so much to consider when engineering a well-thought out menu. Even seasoned chefs need someone who he/she can rely on to bounce ideas off during every menu change.

Waste Reduction& Loss Prevention

We are constantly looking for ways to reduce wastes and losses. This has a meaningful impact in every operation and environment. How to maximize product? Are there more creative ways to cross utilize products? These are questions that every operator must be asking during this time of what appears to be high inflation.

Food CostManagement

Well written recipes are the foundation of any successful culinary operation and an amazing collection of recipes is what creates memorable dishes and meals. Downloading recipes from celebrity chefs won't cut it anymore- they should be tailored to every business with intent. Let us develop your restaurant's personal recipe book.

Plate &Menu Costing

Costing out each and every plate and menu is a critical part of any profitable business., yet it doesn’t end there. Often forgotten part is tracking price fluctuations and adjusting prices accordingly in a timely manner. We track major commodity prices and other goods most businesses use on a daily basis so that when there is a sudden spike, every business can make informed decisions.