Menu Development

/Menu Development

Fresh City


Situation: Things have changed at Fresh City since Chef Services Group was retained to assist with their menu overhaul. Our goal was to work with the operations team and assist with new menu product development across all parts of the menu which included, sandwiches, rice bowls and burritos, stir fry, smoothies and salads. Their Need: [...]

Fresh City2019-07-23T09:09:26-04:00

Spoon & Cellar


Situation: Cincinnati Ohio: Rolling Hills Hospitality Group was in need of menu development, design and concept creation services from CSG. We were engaged to begin the project the Spring of 2015 and we opened the restaurant in December 2016. The goal was to create a contemporary Gastro Lounge/ Retro Bistro with familiar classic flavors and [...]

Spoon & Cellar2019-07-23T09:09:26-04:00

The Skipper Seafood and Chowder House


Situation: The Skipper Seafood and Chowder House team was looking to educate their staff and patrons on food allergies and potential sources in their kitchen. As a popular family restaurant located in Cape Cod, MA, the Skipper wanted their guests to feel comfortable about sharing any potential allergies so that the staff could help guide [...]

The Skipper Seafood and Chowder House2019-07-23T09:09:51-04:00

Seeneez Restaurant


Situation: The Seeneez Restaurants partnership was created to help provide standardization to their gourmet eatery experience. As a successful chain operation in Jeddah Saudi Arabia, their focus is to capture current operations while streamlining inconsistencies across the menu.  Focusing on capturing current recipes and plate builds; while suggesting areas of improvement and limiting touch points, [...]

Seeneez Restaurant2019-07-23T09:09:51-04:00



Situation: The Marlees team was trying to create a White Fish Mahi Burger for foodservices sale, that would bind together the mahi without providing a breaded pulverized texture. They were looking for a full flavored product that would provide a bound burger that could withstand food service cooking applications (grill, flat top, oven etc).  The [...]


Ladder 133


Situation: The Ladder 133 team was looking to create a change in their  a casual sports bar to reflect their move towards a sophisticated gastro pub atmosphere. The trendy bar and restaurant built inside of an old firehouse in Providence RI contained history and comfort for their regulars.  Focusing on standardizing and documenting all of [...]

Ladder 1332019-07-23T09:09:51-04:00

Chi Town Eatery


Situation: The Chi Town Eatery team was created to provide a casual all day gourmet eatery experience, in an upscale business area of Chicago. Focusing on upscale comfort food with breakfast offerings all day; Chi Town Eatery utilized bold and unique flavor combinations to provide their patrons with continuous offerings. The idea was to open [...]

Chi Town Eatery2019-07-23T09:09:52-04:00

British Beer Company


Situation: The British Beer Company (BBC) team was looking to outsource their  need for nutritional analysis. With their continuous restaurant growth in the New England region they understood that once they reached a certain number of units they would be required by law to offer nutritional evaluation of all of their menu offerings. In preparation [...]

British Beer Company2019-07-23T09:09:52-04:00

The Cheesecake Factory


Situation: The expert culinary research and development team at The Cheesecake Factory headquarters and Culinary Center in Calabasas CA were in need of help with specialty projects. Their Need: The overall goal was to work with a consulting team that could utilize their experience in industry while understanding technology and having a technical background to [...]

The Cheesecake Factory2019-07-23T09:09:55-04:00

Lean Works Case Study


Situation: Peter Roy and Shea Coakley created the Lean Works team to provide a healthier quick service option with less than 500 calories with bold flavor. The idea was to open a new kind of foodservice establishment focused on lean calories without sacrificing flavor where the 1-2-3 menu style would allow customer’s creativity come first. [...]

Lean Works Case Study2019-07-23T09:10:25-04:00