A successful menu is one that invites the guest to be enrolled in the brand while making customers feel like they have received more value for what they spent.  When it comes to menu development, in-house Chefs find it challenging to deliver what the brand needs.

 

Our method is to view the menu as both product and part of marketing & branding. We study the client in order to provide an in-depth understanding of the brand; its strengths, and opportunities. We also possess an understanding of market expectations according to benchmarks in price point. We have a firm grasp on local and worldwide food trends and understand what success or challenges competing brands have had. Our work with FMCG Brands and the Media allows us to have a firm grasp on fads and trends. Finally, our process takes into account the client's kitchen resources, cost and process efficiencies, availability of ingredients and the need for standardisation. With this, we have had much success in helping clients.

 

We are systems and programme focused. This means that we intend to help clients create a system for menu development to make existing dishes and menus adaptable for further creativity and growth. Armed with such an effective tool, internal chefs will not find creativity so daunting when developing new dish items for special dietary requests, themed events or seasonal promotions. Our method works for Chinese and European cuisines alike.

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We never ask any restaurant to buy new equipment.