menu package
PLANNING A NEW MENU
Rewriting a whole menu is not a small task. A lot of communication is needed to make sure your establishment gets the best possible experience.
existing menu items
items you might want to keep
items to improve, but not replace
ideal menu size
flavor profile
ideal flavor direction
clientele preferences
existing ingredients/suppliers
any desired pairings with savory or drink menu
location
space available in both storage and production
existing equipment
amount of production needed to keep up with sales
staff
experience
attitude
availability
budgeting
pastry budget for business
food cost
labor goals
MENU EXECUTION
After we agree on our direction and goals, I will design an exciting menu custom to your business. We have 2 different methods to implement the menu:
We change the menu all at once.
Depending on the size of the revamp, I will spend 1 to 2 weeks at location training your staff in recipes, techniques, and efficiency. My goal is to give your staff as much training as possible so they can thrive in this new direction.
We stagger the menu change in 2 - 3 waves.
This can be less stressful for staff adjustment, but also drags on the whole process which might be frustrating in other ways. Completely up to your preference. With this method, I’ll spend a few days with each wave - depending what is needed.
Once staff is trained, you should have an entirely self-sufficient menu.