Menu Engineering

The key to success with any catering operation is getting the menu right. We know that it’s more than just food. The right menu depends on the correct combination of supplies, equipment, facilities, skills, training, costs, and the long-term strategic aims of the business. We call this process menu engineering.

Our team of expert consultants are highly skilled at developing menus that are engineered to your specific needs. Based on our years of experience helping a varied range of clients, and our cutting-edge awareness of what’s possible, we can help breathe new life into your menu.

Here are some examples of clients who could benefit significantly from the menu engineering approach:

  • A restaurant owner who wants to extend their customer base while maintaining their existing clientele.
  • A school that wishes to provide a nutritious and healthy diet while still maintaining child appeal.
  • An architect designing and styling a new restaurant before appointing an operator.
  • A hospital wanting to revolutionise its food service while managing costs and aiding recovery.
  • A company seeking to upgrade the staff restaurant for better bonding and improved staff loyalty.
  • A high street coffee chain planning to gain the lead in the endless race to stay ahead of the competition.
  • An entrepreneurial contractor looking for a competitive edge when bidding for new concession opportunities.
  • A leisure centre working to remove and replace high fat, high salt, high sugar items in its vending and café portfolio.
  • A hotel seeking to inspire its room service menu in order to increase uptake.

Let MYA Consulting lift your business or organisation by engineering a menu that can turn things around. Having helped hundreds of clients from schools to hospitals, we have the experience to make a menu that both you and your customers will love.

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  • Carla and her team have broad experience in the industry. Apart from being very supportive in inventing (new) concepts, they also make use of their many years of experience when implementing these concepts. Their ultimate goal is to let people enjoy honest and good food.

    Marcel Bisselink, Owner, Daily Fresh Food, Galeen, Netherlands
  • Carla and her team worked tirelessly with us to ensure our very international and cross-cultural needs were met with great creativity and skill. They listened to us, responded to our needs and delivered above expectations.

    Angela Hencher, Director of Business Administration, Dulwich College, Shanghai Pudong
  • They are brave enough to challenge others in pursuit of the ultimate solution, whether it be behind the scenes with kitchen flow and catering management, or front-of-house service and design.

    Richard Russell, Catering Equipment Distributor Director, Western Blueprint
  • If all companies who serve the independent school sector had your breadth of vision and openness of mind, I have little doubt that the sector would be a richer and more exciting place to be.

    Phillip Godfrey, Bursar, Halliford School
  • During the negotiation process, Carla’s knowledge and expertise enabled our company to achieve a very strong commercial outcome, and some significant savings were yielded from the exercise.

    Penny Arnold, Commercial & Operations Director, Fusion Lifestyle