A Message from
Albert Da Costa

  • Menu Development: Review of new or current menu strategy and development of new products and single unit or company wide installation including product procurement.
  • Recipe Development: Reformulation of current products or development of new product lines. Integration of the new products into the current business model.

  • Concept Development: Articulation of the concept, product development, preliminary costing, budgets and staff requirements. Research of potential formats, viability, site selection and product/menu viability. Competitive analysis, impact analysis on all integrated systems: food, kitchen equipment, staffing, sales through-put.

  • Menu Analysis: Competitiveness in the market place, item placement, item value proposition, current verbiage (copy), price point logic, re-writing, re-formulation, appropriateness of line staff to producing the menu, menu/ticket time discrepancies.