Menu Consultancy
Your menu is the first agreement you make with your guest. In a few seconds it tells them what you promise, what kind of experience awaits, and who you really are. Our menu consultancy exists to make those seconds count.
Chef Tufan Pehlivan pairs more than 25 years of professional kitchen experience with hard data. We analyse your sales, showing which dishes earn their keep and which quietly erode your margin. Then we rebuild your menu around profitability, flow and balance of flavour.
From pricing psychology to portion standardisation, from menu design to QR and digital menus, we manage the process end to end. The result is a menu your guests love to order from — and your business loves to run.
The Scope
Menu Analysis & Engineering
We map your current menu on the axes of popularity and profitability. Star dishes are brought forward; weak items are reworked or retired.
Food Cost & Profitability Optimisation
We calculate the true cost of every dish and define your target food cost range. Margins are managed without ever compromising quality.
Menu Design & Pricing Psychology
Layout, language and the way prices are presented all guide your guest's decision. We design these elements deliberately, making the right dishes easy to choose.
Portion & Recipe Standardisation
We document every recipe with exact portions. Consistent portions mean consistent flavour, consistent cost and a consistent guest experience.
QR & Digital Menus
We build your digital menu in line with your brand and make updates and price management effortless. The balance with print is set by your concept.
Sales Analysis & Follow-up
We track the new menu's performance through sales data. The menu evolves with what the numbers say — decisions are never left to intuition.
Step by Step
Data Gathering & Analysis
We study your sales reports, recipes and costs. The outcome is an honest, numbers-based portrait of your menu today.
Engineering & Pricing
We rebuild the menu structure, product mix and pricing architecture. Every decision is tested against the reality of both kitchen and guest.
Design & Implementation
We design the new menu, standardise the recipes and brief your team. Print and digital menus go live together.
Tracking & Revision
We read the new menu's sales data together, make the fine adjustments it calls for, and keep the menu alive and profitable.
Good to Know
No. Most of the work is analysis, design and planning, none of which disturbs your operation. Kitchen trials and training are scheduled outside service hours.