At Hospitality Pillars, we offer specialist advice on facility design and planning with an emphasis on commercial kitchens and restaurants.
- Concepts – we can create concepts and themed menus to match your location, environment or special event
- Design – menu designs and wine lists can be created to reflect the designated style of operation, formality and decor.
- Development – balanced menus and easy to follow recipes can be developed, reflecting current industry trends and innovations, and taking into account staffing levels and abilities.
- Costing – all menu recipes and wine list options can be accurately costed, and set up to be simply adjusted with product purchasing fluctuations.
- Engineering – an essential management tool to increase profits through analysis.
- Planning & Portion Control – eliminate waste and ensure ongoing consistency and profitability no matter what the volume.
- Operations Manuals – Comprehensive Operations Manuals can be prepared and tailor made to meet the specific operating environment of each individual property or brand.