Restaurant & Menu
MENU DEVELOPMENT.
Building or rebuilding the menu around what the kitchen can execute and the guest will order.
The business problem
An over-extended menu slows the pass, raises waste and confuses the guest — all at once.
What we analyze
- POS sales by item and daypart
- Recipe yield, portion and current purchase price
- Popularity and contribution margin
- Kitchen capacity and menu complexity
01What We Do
Concept definition, category structure, dish selection, naming and description writing in both languages, and a workable kitchen spec.
02Our Approach
Work with the chef and the numbers together — never one without the other.
What You Get
- 01Menu concept and structure
- 02Dish selection
- 03Bilingual naming and descriptions
- 04Kitchen specification
- 05A menu sized to the kitchen that has to produce it
- 06New items costed before they are launched
- 07Shared preparation planned to control waste
- 08A written case for every item that is retired
Our Approach
- 01
Review
The current list read against sales, cost and kitchen load.
- 02
Concept
Gaps and additions defined by category, not by inspiration.
- 03
Develop
Recipes built, costed and tested at service volume.
- 04
Launch
Training, specification sheets and a review date set.
Frequently Asked Questions
Will you change our recipes?
Only where cost, consistency or kitchen load require it, and always with the kitchen rather than around it.
How many items should a menu have?
There is no universal number. The right size is what your kitchen can execute consistently at peak and your purchasing can support without waste.
Related
SolutionMenu Strategy, Engineering & PricingA structured study of what your menu sells, what each item earns, and what to change — item performance, food cost, pricing, product mix and menu structure.- SolutionMenu EngineeringRearranging the menu so the profitable dishes are the ones guests actually choose.
- ResourceMenu Engineering TemplateAn editable restaurant workbook for menu engineering, with structured inputs, working calculations and an action-ready summary.
- ResourceRecipe CostingAn editable restaurant workbook for recipe costing, with structured inputs, working calculations and an action-ready summary.
- ToolFood Cost CalculatorFood cost percentage and gross margin for a single item, from its cost and selling price.
- ToolMenu Pricing CalculatorThe price an item needs to hit a target food cost percentage, before and after VAT.
More NORIVA services
All Services →- Menu EngineeringRearranging the menu so the profitable dishes are the ones guests actually choose.
- Recipe CostingKnowing what every plate costs, to the ingredient.
- Brand Strategy & IdentityWe define the strategy, positioning and identity that make an F&B brand distinctive, coherent and ready to grow.
- Social Media ManagementAlways-on channel management that keeps your restaurant in the feed and in the conversation.
- Content StrategyA content plan built around what the restaurant needs to sell, not around what is trending.
- Digital Product & WebWebsites and product interfaces designed and built to be fast, accessible and genuinely maintainable.
Request this service
Tell us about your business and what you need. The more detail you give, the sharper our first response.
Start a Project
Building or rebuilding the menu around what the kitchen can execute and the guest will order.