Menu Development

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 House

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 Restaurant

Marlees

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 [...]

Marlees

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 133

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 Eatery

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 Company

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 Factory

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 Study

Bucu Burger

Situation: Rick and Cathy Ross of Paramus New Jersey was a real estate developer whose wife made killer cups cakes that everyone said you should open a business and sell them. Rick studied hot concepts and identified Shake Shack in NY as one of the area’s hottest new Burger restaurant concepts in the business and [...]

Bucu Burger

Papa Gino’s

Situation: Papa Gino’s Inc. & D’Angelo sub shops- a 400 unit plus quick service restaurant chain, needed a R&D management resource. Their Need: Chef Services Group was hired to manage the menu and product development process for this leading chain leader in the Northeast. Primary Services Provided Bench-top testing of new products Organoleptic review with [...]

Papa Gino’s
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