01
Concept & positioning
Define the food story, price point and audience before a single dish is developed.
Service
Menu development that sells and holds margin
We build menus that taste right, travel well and make money. From first concept sketch to signed-off spec sheets, every dish is costed, tested at volume and written up so any kitchen can repeat it.
What's included
02
Recipe R&D
Kitchen development days, tasting panels and iteration until the dish is right at service speed.
03
Costing & engineering
Line-by-line recipe costing, GP modelling and menu engineering based on real sales data.
04
Spec & rollout
Photographed spec sheets, prep guides and training so the dish lands the same in every site.
Outcomes
- —Higher gross profit without raising prices
- —Fewer SKUs, simpler prep, less waste
- —Dishes built to survive delivery and peak service
Who it's for
Restaurant groups, delivery-first brands, manufacturers and retailers launching or refreshing a range.
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