Menu & Recipe Development
Your menu is a profit center, not a food list.
Menu design is more than just choosing dishes — it’s about designing a coherent, profitable, and operationally sustainable food offering tailored to your kitchen and your audience. Whether you're launching a new concept or refreshing a seasonal offering, I’ll help you build a menu that aligns with your brand identity, maximizes kitchen efficiency, and supports ingredient cross-usage without compromising creativity.
Every dish should either make money, create loyalty, or support something that does. Here's how to build menus that actually work.
What you get:
Menu Engineering Strategic item placement, pricing psychology, and profit optimization. Turn your menu into a sales tool.
Recipe Development Scalable, profitable recipes with exact specifications. Your kitchen can execute consistently, your accountant will love the margins.
Cost Analysis & Optimization Real food cost analysis that shows where you're losing money and how to fix it. Sometimes the most expensive ingredients are the cheapest shortcuts.
Seasonal Strategy How to use seasonal ingredients to create excitement while controlling costs. Fresh doesn't have to mean expensive.
Format: PDF or cloud-based editable format (Google Docs or Notion), optionally integrated into your POS system language
The Process
Menu Audit - What's working, what's not, what's costing you money
Recipe Development - Create signatures that differentiate and profit Full ingredient list with weight/volume in metric (and imperial on request); Clear method and technique breakdown (step-by-step)
Implementation - Training, systems, and execution protocols; Temperatures, cooking times, and prep timing; Storage and batch prep instructions
Plating and serving suggestions
Optimization - Ongoing refinement based on real performance with Visual reference (optional) if plating or assembly is critical
Ready to make your menu work harder?
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Signature Pizza Topping
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Food Product Formulation
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Culinary Consulting Services
General FAQ
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I specialize in culinary consulting for pizzerias, restaurants, and food brands. My services include recipe and menu development, food product R&D, kitchen layout guidance, and creative concept development. Whether you need a seasonal menu refresh or support for launching a new concept, I tailor solutions to your needs.
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I’m both a hands-on chef and a creative thinker. My experience ranges from Michelin-starred kitchens to street food projects, with years of work in Italy, Norway, and Japan. I bridge the gap between authentic craftsmanship and contemporary food culture—with clarity, precision, and honesty.
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I begin by understanding your goals, audience, space, workflow, and team skills. From there, I develop a tailored concept, build recipes that are both practical and innovative, and test for consistency, flavor, and feasibility. Every project balances creativity, operations, and real-world service flow.
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I’m rooted in Italian cuisine, particularly the Neapolitan and Mediterranean traditions, with a contemporary twist. I’m known for bold, clean flavors, umami depth, and unique pizza toppings inspired by global influences. From fermentation-forward dishes to modern street food, I craft dishes that stand out while respecting culinary roots.
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Yes. I can build your entire menu with a logical structure (starters, mains, sides), seasonal variations, and aligned kitchen prep systems — all based on your concept, location, and customer flow.
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Both. For long-term or structured projects (menu development, food products, etc.), I offer clear packages with defined milestones. For quick support, brainstorming sessions, or feedback, I also provide hourly consulting via video calls or written briefs.
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Yes. Most of my work is done remotely and includes clear documentation, photos, step-by-step guides, and video calls for alignment and feedback. If needed, I can also travel for on-site projects or training sessions depending on availability and location.
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Absolutely. I’ve helped develop sauces, condiments, fermented products, fish-based items, and more. I can assist with recipe R&D, scaling, sourcing, and even advise on packaging, labeling, and ingredient integrity.
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Yes. I offer monthly or seasonal follow-up packages to help keep your menu fresh and engaging. These can include new dish development, staff refreshers, and updated prep guides.
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Of course. I offer free 20–30 minute intro calls to discuss your project and understand if we’re the right fit before starting anything formal.
