Menu, kitchen & profitability

Menu development and purchasing optimisation that perform in daily operations and on the bottom line. We build menus that work in practice through a flexible CORE + Credits model.

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How CORE + Credits works

Our process is built around a strong CORE package that gives you the foundation. On top of that, you can add Credits to customise the process with the add-ons that fit your needs.

1 credit = DKK 5,500 excluding VAT
Base package

CORE

A strong foundation

DKK 19,995

Price excl. VAT

Consulting session, up to 9 dishes, recipes, allergen list, service sheets, coaching, product suggestions and minimum equipment review.
Popular

GROW

CORE + 2 credits

DKK 30,995

Price excl. VAT

Everything in CORE plus 2 credits, so you can choose the add-ons that matter most to your business.

SCALE

CORE + 4 credits

DKK 41,995

Price excl. VAT

Everything in CORE plus 4 credits. A strong fit for businesses that need broader structure and support.
Full solution

EXECUTIVE

CORE + 6 credits

DKK 52,995

Price excl. VAT

Everything in CORE plus 6 credits for a more complete overhaul of kitchen operations, workflow and profitability.
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Add-ons & extra credits

Use your included credits, or add extra credits to unlock the add-ons you need.

1 CreditStandard add-ons

  • Reordering setup (online)
  • Food safety management setup
  • Support with licences and permits
  • Menu design & setup (digital)

2 CreditsPremium add-ons

  • 5 signature dishes
  • Equipment adaptation
  • Supplier negotiation
  • Back-office / POS support
  • Coaching (10 hours)
  • Workflow optimisation

Buy extra credits

+1 creditDKK 5,500
+2 creditsDKK 11,000
+4 creditsDKK 19,995Discount

Specifications

What do the package and add-on elements actually include?

Menu design & setup (digital)

We design and structure the menu so it is easy to read and easy to sell. This includes layout, hierarchy and wording, so the right dishes are presented in the right way and the team can guide guests quickly. Delivered as a digital file.

Service sheets

These sheets show exactly what goes on the plate, including quantities, components and order. They create clarity during service and make it easier to deliver consistent quality even at high pace.

Coaching (included in CORE)

Hands-on coaching focused on improving execution, pace and standards in practice. The aim is to help the team deliver consistently without constant firefighting.

Minimum equipment (to be clarified)

We work with both workflow and presentation. To create more speed in the kitchen and a stronger visual result on the plate, some equipment investment may be necessary, for example to improve production speed, consistency or presentation. We clarify this early and prioritise equipment that creates real operational impact.

Reordering setup (online)

We build a simple reordering structure inside supplier portals, including favourites, baskets, lists and naming structure, so repeat orders can be handled quickly and correctly, even when the main buyer is not on shift.

Food safety management setup (paper or digital)

We create a practical food safety management structure with checklists and routines adapted to your daily operation. If a digital solution is preferred, that requires a provider, app or portal, and we help with setup and implementation.

Supplier negotiation & purchasing optimisation

We review purchasing terms and supplier conditions and negotiate better arrangements where there is clear potential. The focus is total cost efficiency, including price, rebate structure, delivery terms and quality.

Back-office / POS support & optimisation

We improve the setup of products, categories and reports and make sure receipts and tickets are easier to read during service. We make quick structural improvements in flow and setup and coordinate with your POS provider where needed, so the system supports the operation properly.

Workflow optimisation (kitchen flow & pace)

We optimise station setup, mise en place and sequencing so the team can work faster and more consistently during service without compromising quality.

Support with licences and permits

We create clarity around requirements and process and help make the next steps concrete, so you can move forward faster.

A menu must work for guests, the kitchen and the numbers

Menu decisions are based on demand and operating economics together: sales, popularity, contribution, portions, shared ingredients, waste, production time and station load. A popular dish with a weak margin may need improvement rather than removal, while a profitable dish may need clearer wording or positioning.

Implementation can include recipe and production manuals, plating guides, service knowledge, allergen information, purchasing lists, stock routines, station plans and training for kitchen and front of house. A menu is not finished until the whole restaurant can deliver it during service.

Optimisation does not automatically mean a completely new or much smaller menu. We retain dishes guests value and adjust recipes, portions, prices, placement, descriptions and preparation where the data and kitchen reality support it.

Related cases and insights

Case studyKitchen flow and food cost at GrisenRead more →Case studyMenu and operations at Nemoland BistroRead more →Case studyRestaurant menu optimisation with smaller dishesRead more →InsightRestaurant upselling without pressureRead more →

FAQ

We combine sales, popularity and contribution with portions, shared ingredients, waste, preparation time and station load. A popular dish with a weak margin may be improved rather than removed, while a profitable dish may need clearer wording or placement.

Gastroplan offers fixed packages with Credits and optional additions. The current package contents, Credits and prices are shown on the Packages & Performance page. Any work outside a selected package is agreed before it begins.

We review recipes, portions, calculations, purchasing, waste and sales against consumption. Supplier terms, yield, delivery reliability and staff time matter as well as purchase price. At Grisen, visible laminated recipe and allergen sheets helped the team work more consistently.

No. A more focused menu can simplify production, training and economics, but the right size depends on demand, contribution, shared ingredients, preparation time and the concept. We use both data and kitchen reality rather than applying a fixed number of dishes.

Depending on scope, we can prepare recipe and production manuals, plating guides, service manuals and production or control lists. They cover quantities, method, yield, preparation, storage, allergens, presentation, product knowledge, pairings, service and upselling, and they are tested with the team.

It creates value when the food appeals to guests and can be produced consistently at the right price during busy operations. We consider pricing, portions, contribution, waste, time, equipment, skills and upselling rather than taste in isolation.

We test and cost the dishes, document recipes and allergens, prepare supplier and ordering information, review equipment and stations, and train kitchen and front of house. A live test then shows what must be adjusted before the menu is considered operational.

Yes. Good upselling is well-timed, knowledgeable service. Concrete recommendations, pairings and a useful description of a dish or drink help guests make a decision. The aim is relevance, not scripted pressure.

Yes. We review sales, calculations, portions, time, waste and capacity, retain the dishes guests value and adjust recipe, price, placement or description where necessary.

The schedule depends on the number of dishes, documentation, testing, suppliers and level of implementation. A focused analysis can be completed quickly; a full menu with training and start-up support requires agreed decision points, deliverables and a realistic timetable.