Menu engineering, recipe costing, and culinary systems that balance guest delight and profitability.
A practical, step-by-step recipe costing methodology, a lightweight spreadsheet-ready calculator, portion-control guidance, and a change-control log to lock portions, reduce ingredient creep, and protect margins.
A practical playbook and ready-to-use templates to design, run, and evaluate menu A/B tests for placement, price, pictures, or descriptions. Includes hypothesis templates, segmentation guidance, measurement and sample-size considerations, a data collection CSV template, guardrails to protect margins and operations, an analysis plan, clear decision rules, and a runbook checklist.
A step-by-step toolkit to plan and run coordinated menu updates across kitchen, front-of-house, POS and marketing. Includes a suggested timeline, POS update checklist, server tasting notes and scripts, marketing blurb templates, an inventory purge plan for removed items, and a pilot evaluation form you can reuse or adapt.
A practical, step-by-step playbook to identify high-value menu items, design low-risk pilots (A/B and LTOs), launch changes with cross-functional readiness, and measure impact so menu decisions increase profit without harming guest experience.
A practical, step-by-step playbook to identify menu opportunities, run low-risk experiments (price, placement, and recipe), and roll out changes while protecting guest satisfaction and revenue. Includes concrete metrics, a quadrant template, an A/B test plan template, rollout checklist, communication scripts, and common pitfalls to avoid.
A practical, step-by-step workflow for designing, costing, testing, training for, and launching seasonal or event menus that delight guests while staying profitable and operationally executable.
A practical, stepwise playbook that moves a menu redesign from data-driven diagnosis through ideation, controlled pilot testing, and a staged rollout — including ready-to-use templates for hypothesis tracking, experiment results, POS updates, staff training, and 30/60/90 review metrics.
A practical, ready-to-use packet with timeline, role responsibilities, checklists, FOH talking points, training plan, POS & printing steps, marketing templates, monitoring KPIs, and rollback criteria to launch menu updates cleanly across kitchen, front-of-house and marketing.