EXPERTISE / 02
Menu engineering
With perspective.
A chef’s eye. A commercial perspective.
THE CHALLENGE
Start with what
needs to change.
THE QUESTION
The menu has grown without a clear structure.
A useful brief connects the immediate issue with the broader business context.
THE QUESTION
Kitchen complexity and the guest experience need to be considered together.
A useful brief connects the immediate issue with the broader business context.
POTENTIAL SCOPE
A connected set
of decisions.
01
Menu architecture
Give the menu a clear structure and an intentional balance of choices.
02
Dish-role analysis
Consider the purpose each dish serves within the menu and kitchen.
03
Pricing framework
Bring recipe-cost information and positioning into the pricing discussion.
04
Ingredient cross-use
Look at the relationships between variety, sourcing and kitchen complexity.
THE WORKING BRIEF
Bring the context.
Build the conversation.
Useful inputs can include:
01 / Current menu and prices
02 / Recipe and ingredient costs where available
03 / Sales mix and operational constraints
04 / Guest feedback and business priorities
The final engagement, deliverables and timeline are agreed after the initial discussion.
ILLUSTRATIVE CONCEPT / SAMPLE CONTENT
See the format
in context.
A sample project story shows one way to organise the brief, decisions and outputs. It is not a completed Bobby Kapoor client project.
THE NEXT CONVERSATION
Let’s give the idea
a useful direction.
A concept, a menu, a venture or a new direction. Start with a conversation.