Menu creation and food cost control
Develop menus, standardise recipes and understand where food costs need attention.
Who this is for
Restaurants, catering businesses and hospitality F&B teams creating a menu, updating their offer or investigating food cost problems.
What we work on
We develop menus for the concept, guests and style of service. Each dish needs a recipe the kitchen can reproduce, with preparation instructions, yields and portion sizes. Trials help establish whether the menu works with the available equipment and team.
For cost control, we review ingredient specifications and prices alongside purchasing, stock and waste records. Order quantities, pack sizes and delivery frequency matter too. Where the records are reliable, we compare recipe costs with actual usage and sales to investigate differences.
We can document recipe allergens from current ingredient specifications and supplier information. The work includes a process for checking substitutions and recipe changes, updating menu information and passing accurate details to the service team. Wider handling controls sit within our food safety and allergen work.
What you receive
| What you receive | What it covers |
|---|---|
| Menu and recipes | Dishes, preparation methods and ingredient records, including allergen information where agreed. |
| Portion standards | Quantities and yields for consistent preparation. |
| Costing review | Ingredient costs, selling prices and sales mix. |
| Cost control plan | Changes to purchasing, stock checks and waste recording. |
What we need from you
Share the current menu and recipes, ingredient prices and available purchase, stock, waste and sales records. If the records are incomplete, we identify what needs to be established first. Include supplier ingredient and allergen declarations if allergen records are part of the work.
Before we start
Can you create a new menu?
Yes. We start with the concept, intended guests and service format, then agree the recipe development, costing and trials needed before launch.
What if our recipes have never been costed?
We can start by checking ingredients, units, yields and portions. Those records provide the basis for reliable recipe costs.
Can the recipes be kept in a database?
Yes. The systems and databases service can organise recipe, ingredient and costing records. We agree the platform and who will keep the information up to date.
Discuss your project
Tell us what you need help with and any dates you are working towards.