Food and menu development
Creating great menus in the food service environment where cost, popularity and good nutrition are paramount is no easy task. We believe the menu and the design and costing of dishes is the deciding factor that differentiates a food service.
The menu, the key part of the food production system, relies on researching and identifying the key needs of the customer groups. (Attitudinal surveying and analysis) Identifying qualitative and financial requirements. Matching to both the constraints of your facility and the capability of your staff ensures that the exercise is sustainable.
Consultant Catering provide:
Our independent status means that we can ensure you get the best price for the food you purchase, whilst maintaining strict control on both the quantities and quality of your orders.
The menu, the key part of the food production system, relies on researching and identifying the key needs of the customer groups. (Attitudinal surveying and analysis) Identifying qualitative and financial requirements. Matching to both the constraints of your facility and the capability of your staff ensures that the exercise is sustainable.
Consultant Catering provide:
- recipe formulation and adjustment both on-line through a third party and bespoke menu manual with costed recipes portioning controls and service plank-grams.
- menus, which are modern, refreshing, delicious and appealing across a range of cost plus and retail cafes
- design menus for a large catering event including sourcing extra staff equipment and even venues if required.
- advice on identifying special requirements such as allergies and intolerances and can ensure methodologies to remove certain foods from your facility if required,
Our independent status means that we can ensure you get the best price for the food you purchase, whilst maintaining strict control on both the quantities and quality of your orders.
- Review current arrangements, analysing and benchmarking prices against industry rates, providing alternatives or renegotiating with current suppliers to improve costs quality and service levels.
- Conduct purchasing tenders to select most appropriate competitive suppliers locally or nationally.
- Audit current or potential suppliers on their HACCAP controls delivery protocols, pricing and invoicing.
- Analysing a ‘shopping basket’ of prices proposed by a contractor, are compliant with any contractual terms in place and represent good value-for-money
- Identifying and specifying light and heavy equipment and negotiating pricing and payment terms with the supplier
- demographic analysis
- market penetration analysis
- facility mapping and traffic analysis
- evaluation and selection of a new site
- estimating sales potential
- identifying competitors strengths and weakness
- Marketing research and planning
- identifying changes in customer preference