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$
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I will engineer a restaurant menu that cuts food costs
Restaurant Menu Consultant
I’m Alexander, based in the Houston area. I work in restaurant operations, as well as back-of-house workflow and menu systems, which means I spend my days inside independent restaurants watching what ...
About this Gig
Most menus fail in the kitchen, not on the page. Dishes share no prep, every entree needs its own station, sides are mispriced against mains, and the $18 burger next to the $60 steak quietly kills your check average.
I build menus from the line backward. Every item is engineered to share prep, proteins, and sauces with other items, priced against real plate cost, and structured so upcharges, sides, and add-ons actually make money.
What you get:
- Ingredient cross-utilization: a tighter pantry that runs across stations
- Pricing structure: gaps between apps, mains, and sides fixed, upcharge rules set
- Full concept builds: food and beverage menus engineered from scratch for your cuisine, budget, and service style
- Print-ready menu design
- POS-ready menu architecture: sales categories, modifier groups, forced and optional mods, and kitchen routing on a build sheet your POS vendor can program from, any system
FAQ
Do you program my POS?
No. You get a build sheet laid out exactly the way a POS menu is structured, so your vendor or in-house person can enter it without guessing at modifier logic.
Do you write recipes?
Not full recipe cards. You get item specs with components and portion notes so the cross-utilization holds up on the line.
Can you work with my existing menu?
Yes, that’s the Basic package.
What format are designs delivered in?
Print-ready PDF or PNGs.
Do you make changes after delivery?
Yes. One round of changes is included on Basic and two on Standard and Premium, handled through the order page.
