A well-designed menu is more than a list of dishes — it's a strategic tool that influences customer choices, maximizes profitability, and reinforces your restaurant’s concept. Our Menu Development & Cost Analysis process ensures your offerings align with your brand, meet customer expectations, and remain financially sustainable.

From competitive research and dish selection to pricing strategy and waste reduction, we provide data-driven insights and creative guidance to help you build a menu that delights guests while boosting your bottom line.

Concept Alignment

• Ensure menu reflects the restaurant’s brand, target market, and concept.
  

Market Research

• Analyse local competition and customer preferences.
  
• Identify food trends and customer demand to shape offerings.
  

Menu Design & Layout

• Assist in organizing menu categories
  
• Optimize item placement for upselling and ease of reading.
  
• Provide input on language, formatting, and visual appeal.

Item Selection

• Recommend dishes based on kitchen capabilities, available equipment, and staff skills.
  
• Balance menu variety with operational efficiency.
  

Portion Control & Standardization

• Develop standard recipes and portion sizes for consistency.
  
• Create prep sheets and recipe cards for kitchen staff.
  

Seasonality & Sourcing

• Design menus that consider seasonal ingredients and sustainable sourcing.
  
• Build relationships with local suppliers if relevant

Food Costing

• Calculate cost per dish based on ingredient prices and portion sizes.
  
• Determine ideal food cost percentage targets.
  

Pricing Strategy

• Recommend pricing based on cost, perceived value, and competitor pricing.
  
• Implement psychological pricing techniques.
  

Menu Engineering

• Analyse sales data to identify stars (high margin/high sales).
  
• Advise on which items to promote, revise, or remove.

Profit Margin Optimization

• Suggest substitutions or tweaks to improve margins without compromising quality.
  
• Identify high-margin items to feature or bundle.
  

Waste Reduction

• Track and minimize food waste through better inventory and prep control.
  
• Recommend cross-utilization of ingredients across menu items.
  

Vendor & Supply Cost Review

• Evaluate current supplier contracts and negotiate better deals if needed.
  
• Suggest alternate sources or bulk purchasing strategies