Menu writting
A menu is the one document that has to please two masters — the guest and the P&L. Most lean too far one way: beautiful food that loses money, or profitable food nobody remembers. My whole career has been holding both at the same time — I've sourced from the field and still handed back over 80% GP for three consecutive years.
Menu writing, planning and design
I'll work with you and your team to build a menu that fits your brand and your numbers — not a wish list, but something the kitchen can actually deliver, night after night, at the margin you need. It starts with what you're trying to achieve as a brand and works back from there to what goes on the plate.
Recipe development
I develop dishes that taste the way they really should— built around your identity, your sourcing and your price point, not lifted off a trend feed. Properly made food that still holds its cost. Every recipe earns its place before it goes near a menu.
Recipe tastings and sign-off
Nothing goes live until it's been tasted properly and signed off.
This is where good intentions meet reality — how it holds under service, how it plates at volume, whether the cost survived contact with the kitchen.
Product and ingredient sourcing
Good food starts before the kitchen. I'll help you source better — the right ingredients at the right quality and cost, from suppliers worth building a relationship with, shortening the chain where it genuinely improves things rather than for the sake of a story.
Step-by-step recipe specs and rollout
A recipe in one chef's head isn't an asset — it's a risk. I write full step-by-step specs so any competent chef can produce the dish to standard, and I set them up in whatever form your kitchen actually uses, paper or digital.
Menu engineering and activation
Once the food's right, I make the menu work harder — reading which dishes actually earn their keep and which just take up space, and writing the menu so it steers guests toward the things that are both good and profitable. Small changes here move real money.