Food And Menu Design

Food & Menu Development with Ladder Theory

VSAG will study your competition, conduct a detailed menu design analysis for existing operations, and provide you with our exclusive VSAG Menu Engineering Analysis and Recommendations. If you are creating a new concept, our food consultants will conduct the research and develop a restaurant menu design for your brand. Our approach to developing menus goes far beyond just thinking about delicious menu items. Our thinking is founded on the premise of the Profit Architecture™ of the restaurant to ensure the envisioned menu is tied to a specific set of equipment and a specific labor model to execute the work.

Culinary Institute of America-certified chefs and operators will develop your kitchen's restaurant business plans from scratch to finish. Our core competencies include:

• Restaurant Menu Design featuring new items with costed recipes
• Executive Chef Tools: master ingredient lists, specifications, order guides, prep and production schedules
• Fully integrated systems to develop and roll-out menus and recipes for all fresh food operations, restaurants, grocers, markets and bakeries
• Creation, design and implementation of shift systems to deliver a wide range of menu and food items
• Award-winning Executive Pastry Chef-created dessert menus
• Artisan bread programs and operating systems

Read Some Case Studies