Recipe and Menu Refresh

We conduct an extensive tasting and evaluation of all menu items in a controlled and focused environment with key members of the culinary and management team. We evaluate tastes, appearance, cooking methods, portion size, price perception, sales history and compatibility with the menu and relationship to concept. After doing so, a plan can be generated to re-fresh the menu, focus on the signature and customer favorites and eliminate the cost prohibited or wasteful items.

Recipes are the key to maintaining consistency, continually executing at a high level and be the cornerstone of accurate food cost control. We can develop and refine recipes, update menu descriptions, implement new production techniques, portion control and establish purchasing guidelines. In doing so efficiencies can be built it to the production and purchasing system to minimize labor, maximize yields, reduce waste and increase profitability.