Service
Menu Development & Costing
Design menus, calculate food costs, and optimize profit margins. Restaurants routinely pay $2,000–10,000+ for this work.
Services include seasonal menu rotations, ingredient sourcing strategy, recipe standardization, and plate costing spreadsheets.
Bundle for Greater Impact
Many clients combine this service with others for a comprehensive engagement. Brooke can help you design a custom package that fits your needs and budget.