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More than any other single element of the business, our staff understands food. It's the common denominator that links all of our individual experience bases. Therefore, it is hardly surprising that the menu variety and specific products of our clients are the focus of so much of our work. Our capabilities in the menu and product development area include the following types of assignments:
• CREATION OF NEW CONCEPT MENUS
• PRICING ANALYSIS & STRATEGY
• STRATEGIC MENU ANALYSIS
• CONSUMER RESEARCH ON PRODUCTS
• MENU EXPANSION/REPOSITIONING
• COMPETITOR PRODUCT STUDIES
• DEVELOPMENT OF DEPART PROGRAMS
• NEW PRODUCT MARKETING PROGRAMS
• VALUE ENGINEERING
• FOOD COST REDUCTION PLANS
• NEW PRODUCT TEST KITCHEN WORK
• DEVELOPMENT OF ONGOING R&D
The Stanford Company assists clients in the menu and product areas at several levels. We develop entire menus for new concepts. We work with existing operations to revise or expand current menu offerings to fulfill strategic business goals. These goals may relate to improved staff utilization, customer base expansion, and/or increases in the average check. We also do product improvement and value engineering programs.
In all of our menu and product work, we operate on the principles of being both industry wise and consumer driven. New product introductions have been one of the most effective business building strategies in the restaurant industry.
However, for all the success stories related to menu expansion and new products, there appear to be an equal number of failure stories restaurants and/or chains that have lost sight of their original success formulas or overstitched their true capabilities through ill conceived menu and product changes. Our strategic talents help each client make business building improvements in the food area without making false steps.
Our orientation to menu development emphasizes the objectives of quality, consistency, simplicity and profitability. It is toward these ends that we apply creativity as well as discipline to the process of planning, developing, testing and implementing of new menu items.
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Food Service Plans