COMPLETE MENU DESIGN

Strategic Planning Concept Development Research and Development Menu Graphics and Design Menu Copy Food and Labor cost forecasting and Management Recipe development Digital photography for menu items

Training Material Best Practices HACCP incorporation to recipes Menu Tastings Menu Rollout and Supervision Analytical Fine Tuning Menu Engineering Food Trac

Analytical Menu engineering for any type of restaurant sharpens operational focus on quality, consistency, profitability and goal-setting through menu and recipe maneuvering. Donald has developed a series of systems that measure results qualitatively and quantitatively.

Culinary Matters first measures customers’ needs and sales, and then prepares a report to focus on guest satisfaction, profitability and operational opportunities. Part of the process engages both the POS system and Food-Trac to measure margin, food costs and labor opportunities.

Secondly, we employ a series of systems to design your menu for profitability and ease of operation. We then set standards for menu items, measure their effectiveness and customer satisfaction, and if change is required we implement those changes. Decisions are made from clear data and not emotional attachment or empathy.

Finally, we design your menu to fit your specific needs in concert with your graphic artist or we can develop an in-house printing process. We then train your staff to understand and use the process so they can manage the process themselves.