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I will optimize your restaurant and bar menu with menu engineering for profit
Beverage Manager, Bar Consultant, Founder of The Double Strainer
Founder of The Double Strainer, Beverage Manager and Bar Consultant with 10+ years of hospitality experience across Europe and Asia, including five-star hotels and pre-opening projects. I help bars, r...
Level 2
Has met high performance criteria and has a proven track record for meeting client expectations.
Highly Responsive
Known for exceptionally quick replies
About this Gig
Your best-selling items are not always your most profitable ones.
I analyze restaurant and bar menus to show what is selling, what is making money, what is underperforming, and what should change to improve profitability.
What I analyze:
- Item popularity and profit contribution
- Pricing and cost issues
- Stars, Puzzles, Plowhorses & Dogs
- Weak or underperforming items
- Menu balance and category performance
- Opportunities to improve pricing and item placement
What you receive:
Depending on your package, you may receive a Menu Engineering Matrix, item-by-item analysis, pricing recommendations, profit opportunities, priority fixes, and a clear action plan showing what to keep, change, promote, reprice, or remove.
What I need:
Ideally, send your current menu, 3090 days of sales data, and recipe costs or ingredient costs where available. If some data is missing, contact me first.
I bring 10+ years of hands-on hospitality, beverage management, menu development, and operations experience, combining commercial analysis with practical F&B knowledge.
Please check package item limits before ordering. Custom offers are available for larger menus or multiple outlets.
Business type:
SMBs
•
Other
Industry:
Data analytics
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Food & beverage
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Hospitality
Clients I’ve worked with
Cinnamon Group
Head Bartender for The Sticky Wicket, managed by Cinnamon Group. I developed and implemented cocktail menus and recipes, established bar procedures and service standards, selected equipment and products, trained the bar team, managed inventory and supported daily beverage operations and cost control.
Jun 2022-Apr 2023
Hotel Indigo Bali Seminyak Beach
Head Mixologist leading beverage program development for Hotel Indigo Bandung Dago Pakar. Responsible for cocktail menu development, bar setup, recipes and SOPs, staff training, supplier coordination, beverage standards and opening preparation across the hotel’s F&B outlets.
Apr 2025-Oct 2025
My Portfolio
FAQ
1. What do you need from me to start?
Please send your current menu, recipe specs or ingredient costs, and sales data if available. If you do not have full sales data, I can still review pricing, menu structure, descriptions, and cost logic.
2. Can you work without sales data?
Yes. Sales data improves the analysis, but it is not mandatory. If sales reports are not available, I can still audit your menu based on costs, pricing, structure, descriptions, and operational logic.
3. What will I receive?
You will receive a clear audit with findings, priorities, and practical recommendations based on your package. This may include pricing gaps, weak items, high-potential items, description fixes, and actions to improve profit and menu performance.
4. Do you work only with bars?
This gig is built mainly for bars, cocktail bars, hotel bars, and restaurants with beverage menus. If your business is hospitality-related, message me before ordering and I will confirm fit.
5. What if my menu is larger than the package limit?
If your menu has more items than the package includes, please message me before ordering. I can review the scope and suggest the best option for your menu size.
6. Is my menu data kept confidential?
Yes. Your menu, pricing, and sales information are treated as confidential and used only for the purpose of this audit.
