02 · Culinary
Culinary consulting: menus guests remember, kitchens that make money
Whether you’re opening your first restaurant or evolving an existing one, we provide the culinary, operational and strategic expertise needed to launch with confidence — led by Executive Chef Alfie Szeprethy.
Concept & menu
From the idea to a costed, tested menu.
- Concept development
- Menu creation & engineering
- Recipe development & costing
- Tasting of all menu items
- Proprietary product utilization
Kitchen & vendors
A kitchen laid out for the menu it has to produce.
- Kitchen design & equipment planning
- Workflow and station design
- Vendor & purchasing support
- Recipe cards and vendor assignment
- Food cost targets and pricing
Opening & beyond
On the line for the first weeks of service.
- Staff hiring & training
- Pre-opening & opening management
- Opening event support
- Menu refreshes
- Restaurant turnarounds
Our full culinary development package runs $30,000 across three stages — see engagements for the stage-by-stage hours.
Let's get started
Tell us about your goals and we'll tell you honestly what we would do first — whether that's a single project or a long-term partnership.