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Menu Strategy & R&D
Connect culinary creativity to margin reality.
A menu is both a creative statement and a financial instrument. When those two things are misaligned, the result is a kitchen that works too hard for margins that disappoint. We have built and executed menu programs across full-service, high-volume, and fast-casual formats — including pioneering seasonal concepts and developing entirely new culinary visions from financial pro forma through opening day. The food has to work in the kitchen and on the P&L.
What's Included
- —Menu engineering and profitability analysis
- —Recipe costing and food cost modeling
- —Seasonal and LTO program development
- —Kitchen execution audit and throughput analysis
- —Supplier and sourcing strategy
- —Beverage program development and cost structure
Ready to talk about menu strategy & r&d?
Tell us about your operation and where you need to go.
Get in Touch →Or email us directly: rangehospitalityadvisory@gmail.com