CULINARY CONSULTANCY
A menu has to work
on the plate and on paper.
Menu development that considers food, costing, complexity, waste, margin and how the kitchen has to execute it.
Jack Smith · Executive Chef
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WHAT JACK CAN SUPPORT
01
Menu Concepts
Create or sharpen the culinary direction of the menu.
02
Recipe Development
Develop dishes with consistent execution in mind.
03
Costing
Bring costing into the menu development process.
04
Menu Engineering
Review the balance between guest appeal, complexity and commercial performance.
05
Ingredient Usage & Waste
Look at overlap, utilisation and avoidable waste.
06
Seasonal Menus
Plan change without adding unnecessary kitchen complexity.
ENGAGEMENT
A clear brief.
A practical route forward.
01Discovery
02Assessment
03Strategy
04Delivery
05Review
SELECTED EXPERIENCE
Case study structure,
ready for confirmed work.
This area is intentionally structured without invented clients, results or financial claims.
Confirmed projects can be added with the brief, Jack's role, approach, imagery and outcome.
START A CONVERSATION
A menu has to work on the plate and on paper.
Private dining.Events.Restaurant projects.Collaborations.Media.
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