Menu Engineering & Development Service TIERED Plans
Tier 1 – Foundation Menu Optimization $1750/MTH
Designed for restaurants seeking to improve menu performance, profitability, and guest satisfaction.
Services Include:
- Menu performance analysis
- Food and beverage cost review
- Menu pricing strategy
- Recipe standardization
- Portion control evaluation
- Product mix analysis
- Basic menu redesign recommendations
- Monthly performance review
Revenue Growth Objectives:
- Increase menu profitability by 5%–10%
- Improve average guest check
- Reduce food cost variance
- Eliminate low-performing menu items
- Increase sales of high-margin items
Deliverables:
- Menu engineering report
- Pricing recommendations
- Recipe costing analysis
- Profitability action plan
Tier 2 – Advanced Menu Development & Engineering $2500/MTH
Ideal for restaurants, hotels, country clubs, and multi-unit operators seeking significant revenue growth and operational efficiency.
Services Include:
- Everything included in Tier 1
- New menu development
- Seasonal menu creation
- Menu category optimization
- Product mix and sales analysis
- Menu layout and design recommendations
- Food and beverage pairing development
- Kitchen workflow assessment
- Vendor and purchasing optimization
- Staff training on menu knowledge and upselling
Revenue Growth Objectives:
- Increase menu revenue by 10%–20%
- Improve average guest check by 8%–15%
- Increase sales of high-profit items
- Improve food cost controls
- Enhance guest satisfaction and repeat visits
Deliverables:
- Complete engineered menu
- Menu rollout strategy
- Staff training materials
- Monthly KPI and profitability reports
- Purchasing recommendations
Tier 3 – Executive Culinary Strategy & Menu Innovation $3000/MTH
A comprehensive consulting engagement for hotels, resorts, casinos, cruise lines, entertainment venues, and restaurant groups seeking industry-leading menu performance.
Services Include:
- Everything included in Tiers 1 and 2
- Executive culinary oversight
- Concept development and positioning
- New restaurant opening support
- Signature dish development
- Multi-unit menu standardization
- Luxury and premium menu development
- Menu psychology and guest behavior analysis
- Operational efficiency review
- Labor and production optimization
- Quarterly business reviews
- Culinary team mentoring and leadership development
Revenue Growth Objectives:
- Increase food and beverage revenue by 15%–30%
- Improve overall profit margins
- Reduce food costs by 2%–5%
- Increase guest frequency and loyalty
- Maximize contribution margin across all menu categories
- Improve EBITDA and operational performance
Deliverables:
- Executive menu strategy plan
- Revenue optimization roadmap
- Annual menu development calendar
- Comprehensive financial review
- Quarterly executive presentations
Expected Outcomes:
- Higher sales and profitability
- Improved menu performance
- Stronger brand identity
- Better kitchen efficiency
- Increased guest satisfaction
- Sustainable long-term revenue growth
