File 01 · Food & Beverage
Your menu is working against you.
Twenty-eight dishes is not a menu, it is a hiding place.
We build menus that choose for the guest and pay for the kitchen.
It looks like taste. It is structure.
Most food and beverage problems look like taste problems. They are structure problems. A menu too long to prep well. Dishes priced by habit, not by cost. A drinks list that sells whatever the rep dropped off. A coffee machine nobody has calibrated since it arrived.
Fewer. Better. Costed.
Menu engineering: fewer dishes, chosen for margin and speed as much as flavour.
Full costing: every plate priced from ingredients up, not from the competitor across the road.
Supplier structure: direct sourcing where it saves, consolidated where it simplifies.
A drinks and coffee program that earns its space instead of filling it.
Prep and batching systems: par levels by day of week, speed built in before the rush.
Standards written down and trained, so quality stops depending on who is on shift.