Menu Engineering & Development

Menus are a vital tool for the profitability of any hospitality operation. Not only does the menu have to talk to the guest, but the selling prices have to be realistic and carefully calculated. Menus must be the right size, be visually attractive, have a balance throughout, contain well thought out choices and most importantly of all produce the required level of gross profit for the business. 

What we do:

  • Deliver a menu based on the demands of the business
  • Deliver the design of a menu that is easy for the guest to follow
  • Design a menu taking into consideration the skills of the team
  • Ensure that the operation’s suppliers are used most effectively
  • Analyse the cost of every dish on the menu
  • Deliver a plan to efficiently implement a menu with the least amount of disruption and cost

Mark Harris has a wide experience and many industry contacts. He is thoughtful, energetic and diplomatic. I would have no hesitation whatsoever in recommending him without reservation to any new restaurant undertaking.

Henry Togna - 22 Jermyn Street and Tempo Restaurant

Mark Harris has a wide experience and many industry contacts. He is thoughtful, energetic and diplomatic. I would have no hesitation whatsoever in recommending him without reservation to any new restaurant undertaking.

Henry Togna - 22 Jermyn Street and Tempo Restaurant