We design revenue-focused food and beverage programs—recipes, pricing, and service standards—so every plate and pour is consistent, profitable, and fast to execute.
Covers:
- Concept & positioning (signature dishes/drinks, brand fit)
- Menu engineering (mix, pricing, upsell strategy)
- Recipe specs & yields (food + beverage)
- Bar setup: standard pours, cocktails/mocktails, coffee/tea, juices
- Glassware & garnish standards; ice handling & safety
- Costing: per-plate/per-drink cost cards, GP targets
- Inventory & variance control, par levels, stock rotation
- Supplier selection, spec sheets, tastings & approvals
- Pairings, set menus, happy hour/bundles
- Service sequence & pace; POS/KOT mapping
- Allergen labelling; beverage SSOPs aligned with HACCP
Deliverables:
Menu drafts & final menus, recipe/prep sheets, “beverage bible,” pour charts, garnish guides, pricing & cost cards, inventory templates, par sheets, bar layout & mise-en-place maps, F&B SOPs, training plan.
Benefits:
Higher GP% and average check, consistent flavors and pours, less waste/shrinkage, faster service, stronger upsell rates, audit-ready documentation.