Reasons to Consider A Menu Development Consultant
While a chef may find it difficult to share the creative process with a menu development consultant, here are four reasons to turn the solo endeavor into a team effort:
An “outsider” with no prejudice: With no loyalties to any side, no “playing politics” or emotional attachment to the restaurant or the staff, a menu development chef offers a clear and honest viewpoint, unrestrained by friends or coworkers
on the staff, because the consultant has neither. Their job is to put personalities aside and do the job.
Let’s the chef be a chef: With a knowledgeable food menu developer, trained in food science and all aspects of restaurant operations, from costing and design to recipes and equipment technology, a chef returns to kitchen duties confident in having a partner they can work with and depend on for opinions and advice without judgment.
Brings years of experience and success to the table: Successful food menu developers keep notes, photographs and spreadsheets of every project. They learn from projects that run smoothly and result in high profits and customer satisfaction for the restaurant, as well as those projects that end with less-than-satisfactory results. They gather recipes and consumer consumption statistics and get to know your restaurant’s local demographics well before the project begins.
S/he knows there’s middle ground between what customers eat and what the chef wants to cook: A chef thinks there’s genius in refusing to serve classic dishes, such as burgers, chili, pizza and stew, unless there’s sous vide, liquid nitrogen involved. But most customers want food they recognize and understand; only a small portion of diners are willing to pay the high price of food technology, even if the results actually taste good. A menu development consultant sees compromise between the chef’s vision and the public’s wallet, and finds ways to work both into the final menu.