Restaurant Menu Consulting
For: New restaurant owners, existing restaurants doing a rebrand
From concept to menu — we help new and rebranding restaurants build menus that are profitable, focused, and irresistible.
The Challenge
- 1No clear concept or menu direction for a new restaurant
- 2Overcomplicated menu with too many items and no focus
- 3No food costing — pricing based on guesswork
- 4Kitchen team overwhelmed by a menu they can't execute consistently
- 5Poor menu layout that confuses customers and slows ordering
What We Offer
Concept-to-Menu Development
We help you define your restaurant's identity and translate it into a cohesive menu — from cuisine style and hero dishes to the overall dining narrative.
Menu Engineering & Pricing
Every dish gets proper food costing, contribution margin analysis, and strategic pricing. We identify your stars, plowhorses, puzzles, and dogs.
Kitchen Workflow Design
We design station layouts, prep schedules, and service workflows so your kitchen can deliver every menu item efficiently during peak hours.
Supplier Sourcing Guidance
We connect you with reliable ingredient suppliers in Bangalore and help establish purchasing systems that maintain quality while controlling costs.
Our Process
Concept Workshop
A deep-dive session to understand your vision, target audience, location dynamics, budget, and competition. We define the concept before touching the menu.
Menu Design & Costing
We build the menu from scratch — dishes, descriptions, pricing, layout — backed by food costing and margin analysis for every item.
Kitchen Setup & Launch Support
We help set up kitchen workflows, train your team on recipe execution, and support you through the first weeks of operation.
Opening a restaurant is exciting, but the menu is where most new owners get stuck. Too many items, no pricing strategy, no kitchen workflow — and suddenly you're haemorrhaging money on a menu that confuses both your customers and your kitchen team.
Shona's approach to restaurant menu consulting is practical and profit-focused. Having managed production and pricing at LME, she understands that a great menu isn't just about delicious food — it's about food that your kitchen can execute consistently, that your customers understand instantly, and that your business can profit from sustainably.
We work with new restaurant owners from concept through to launch, and with existing restaurants looking to rebrand or fix a menu that isn't working. Our process includes competitor analysis, concept refinement, menu engineering with proper costing, and kitchen workflow design that ensures your team can deliver on every item, every time.
The result is a focused, well-priced menu that tells a clear story — one that customers connect with and that your kitchen team can execute with pride.
Frequently Asked Questions
We haven't decided on a cuisine yet. Can you help?
Absolutely. Our concept workshop is designed for exactly this. We analyse your location, target demographic, competition, and your personal strengths to recommend a concept that has the best chance of success.
How many items should a restaurant menu have?
There's no universal number, but most successful restaurants have 25-40 items. We focus on a tight, well-executed menu over a sprawling one. Each item must earn its place through profitability and execution consistency.
Can you help with an existing restaurant's menu?
Yes. We audit your current menu's performance, identify underperformers, fix pricing issues, and streamline the menu for both profitability and kitchen efficiency.
Do you help with menu design and layout?
We provide the menu content, structure, and strategic placement of items. For the graphic design of physical menus, we can recommend design partners.
Get Expert Menu Guidance
Tell us about your business and challenges. We'll share how we can help — no obligation, just expert advice.