MENU DEVELOPMENT AND ENGINEERING

Review the popularity and profitability of current menu items

Encourage the purchase of targeted items, maximizing profits

Using menu ‘psychology’, our team can reinvent your current menu with
Menu configuration and navigation
Positioning techniques
Descriptive labeling
Visual cues
Pricing strategies
Merchandizing theories
Creating a ‘Wow’ factor

Review of gross margin dollars vs. cost percentages

Conduct a food cost analysis of current menu

Creation of new- seasonally inspired menus, using current food trends
From gourmet to casual/ high volume to a la carte menus
Approachable menus that guests can understand