Menu Strategy & Development

Coming Soon

How do we want to approach menu changes.

We can work together to implement processes that align with business objectives and culture and guide menu development to fit in.

1. What needs to happen across the business in a menu change

2. How do we keep on top of changing customer wants and needs as well as other business considerations?

3. What do we want to be famous for? And how do we deliver that?

I have extensive experience working with chef teams to plan both concept launches and menu changes.

• How you display your menu to your customers and maximise impact understanding consumer behaviour.
• Forecasting mix changes from planned menu changes and working this through to top line sales and profitability.
• Working with agreed assumptions we can discover  likely outcomes of menu changes and plan to mitigate risks and deliver commercial benefit; 

1. What is the menu change intended to deliver?
2. If we need to increase prices to cover cost changes, how do we do that?
3. If we put new products on a menu which other product areas will drop in volume? 
4. Do we end up in a better top line and profitability position with our intended outcomes?
5. What is the risk in different scenarios if a menu change effects customer behaviour in unexpected ways?
6. Where do we sit amongst our competitors on pricing and is that  where we want to be aligned with our overall business objectives?

Having worked with chefs  throughout my career I can step in and support with recipe costing and full menu mix planning.

Understanding the play off between what drives consumer purchase along with operation considerations we can build a strategy for how to approach menu changes (or initial launch).