Menu Development

We develop recipes to create innovative menus for your restaurant.

At Gilkey Restaurant Consulting, food is our passion! As food consultants, we believe food is the essence and soul of the restaurant. It is what first comes to mind when guests are making a dining decision and causes them to return to your restaurant time and time again.

Our approach when creating innovative menu development, in-depth recipe development, and delectable food offerings is to focus on creating food with integrity, honesty and crave-ability. We know food made from scratch and cooked to order sets the foundation of excellence in a restaurant’s food culture.

In every case, we like to align ourselves with clients who share our same passion for food. Our food consultant have found collaboration between enthusiastic clients always results in an outstanding food program.

Restaurant Menu Design & Recipe Development

Our experience as Executive Chefs enables us to present recipes that taste great, increase frequency, and create a buzz in the community.

Our menu design & recipe development includes (but is not limited to):

• Master Recipe Manual – standardized recipes which include detailed product specifications, ingredient proportions, portion sizes, detailed production methods and procedures and photographs to ensure test kitchen consistency
• Food Order Guide Specifications and Vendor Specifications
• Detailed Recipe Costing and Gross Profit Analysis
• Kitchen Operating Systems – Our food & beverage consultants will produce prep production sheets, station schematics, station set-up sheets, through-put analysis and training, cleaning checklists
• Kitchen Equipment and Supplies Specifications
• Equipment Training and Maintenance Procedures
• Food Handling and Safety Programming

Our kitchen management systems and recipe development will give you the courage and confidence to quit reinventing your concept and instead focus on executing what you know you do well!

Contact our team of food & beverage consultants to get started today!

Menu Development & Recipe Development FAQs

What’s included in restaurant menu development and recipe development services?

Gilkey’s menu development starts by understanding our clients  vision for their concepts unique brand identity. Brand identity is defined as the concept's points of differentiation as it relates to the competition and the personality the brand expresses. When done well these two elements will transport your guests to a stress free environment where they can enjoy sharing a food and drink with friends and family.  . Then, we can create the offerings that support the brand identity and build crave-able recipes your team can execute. Deliverables often include a Master Recipe Manual (standardized recipes with photos), Food Order Guide and vendor specs, detailed recipe costing and gross profit analysis, plus kitchen operating systems like prep sheets and station set-up. If your menu impacts the line or equipment, we coordinate with Kitchen & Bar Design Consulting. See an example in our case study: Saints and Scholars.

How do you create standardized recipes and a Master Recipe Manual for consistent execution?

Consistency is where profits are protected. When we develop our clients' recipes we prefer developing from-scratch, cooked-to-order recipes with clear product specifications, portion sizes, yields, preparation methods, plating notes, and photos—so any cook can reproduce the dish the same way, every shift. We also like to build station schematics, prep production sheets, throughput-minded station set-up, and cleaning checklists to support speed and food safety. Then we help train your team so you can quit reinventing your concept and focus on execution.

How do you cost recipes and price menu items for profitability?

We cost every restaurant recipe down to the portion level, then set menu prices to match your concept and profit margin goals. That includes detailed recipe costing, gross profit analysis, and spotting opportunities for cross-utilization and waste reduction. Once costs and sales mix data are available, we apply menu engineering to highlight “Stars” and improve “Plow Horses.” For deeper P&L impact, many clients combine menu work with Financial Assessments and Menu Engineering.

How many items should be on a restaurant menu, and can you help streamline it?

Most restaurants don’t need more menu items—they need fewer items done exceptionally well. We help right-size your menu based on kitchen capacity, staffing, ticket times, and inventory realities. The goal is a focused, crave-able menu that reduces prep complexity, improves speed of service, and protects consistency. When we streamline, we also update recipes, station setups, and ordering so execution stays tight. For practical guidance, read our guide on 5 Menu Strategies to Boost Customer Satisfaction, and consider our Operations Consulting services for implementing the systems.

Can you help with seasonal menu updates, limited-time offers, and nutrition/allergen information?

Seasonal menu refreshes and limited-time offers are a smart way to stay relevant—if you test before you scale. We help you pilot new recipes, track prep time, waste, and guest feedback, then refine portions, descriptions, and pricing. We can also align marketing timing and staff readiness so the rollout feels effortless. If you need allergen statements, calorie counts, or labeling support, you may want to explore Nutrition Analysis.