Menu Development
Menus that delight guests and protect margin.
Expertise
Fourteen services across food, cost, operations and growth — drawn from a career spent doing the jobs, not just advising on them.
Concept Creation
Ideas turned into commercially viable concepts.
Food Cost Analysis
Know exactly where your margin lives.
Menu Engineering
Design the menu to sell your best plates.
Recipe Development
Consistent, spec'd, scalable recipes.
Training
Teams that deliver, every service.
Restaurant Openings
Open on brand, on budget, on time.
Operational Audits
An honest, expert look at your operation.
Procurement
Better buying, better margins.
Compliance
Safe, audit-ready, stress-free.
Events
Large-scale food that runs like clockwork.
Food Photography
Make your food look as good as it tastes.
Product Launches
Launch new products with confidence.
Commercial Reviews
Decisions backed by the numbers.
The Process
01
Brief & Research
We start with your brief, then benchmark the competition — understanding the concept, the market and the commercial goal before a single dish is designed.
02
Concept & Menu
Concept development and menu planning — shaping an offer that's creative, on-brand and built to perform in service and on the P&L.
03
Specs & Costing
Detailed recipe specifications, food costing, selling-price and GP forecasting, so every dish hits its commercial target before launch.
04
Cook-Offs & Suppliers
Development cook-offs to refine recipes, presentation and method — alongside supplier sourcing and procurement that protects quality and margin.
05
Kitchen & Compliance
Kitchen planning and workflow, with allergen, HACCP and due-diligence compliance — a set-up that's efficient, safe and audit-ready.
06
People & Training
Recruitment, Head Chef development and full brigade training, so the team delivers the standards consistently, every service.
07
Launch & Review
Hands-on launch support followed by structured post-launch reviews — coaching, monitoring and refining until the standards stick.