Food Is a Language
Felix started in kitchens at 15 and spent decades understanding what makes food work — not just as cuisine, but as a business engine. A well-designed menu reduces waste, improves kitchen speed, increases average spend and tells your customer exactly who you are before they take a single bite.
This engagement is for café and restaurant owners who know their food is good but feel their menu is not doing it justice — or for operators who want to tighten the connection between their kitchen output and their bottom line. Felix brings both the culinary perspective and the business lens.
How It Works
A practical, hands-on process built around your kitchen and your customer.
Felix reviews your current menu in full — pricing structure, item count, food cost margins, complexity versus output, and how well it communicates your offering to a first-time customer. This audit forms the foundation of every recommendation that follows.
A poorly designed menu creates chaos in the kitchen. Felix looks at how your current menu affects prep time, ticket speed, ingredient overlap and staff workload. Simplification and consistency are often the biggest wins at this stage.
Working with your existing strengths, Felix develops a revised menu structure — rationalised item count, improved pricing, clearly positioned signature items and a layout designed to guide customer decisions and increase average spend.
A new menu means nothing if the team cannot execute it consistently. Felix works with your kitchen and floor staff to ensure every dish is produced and presented to the same standard — every service, every time.
Common Questions
What most café and restaurant owners ask before starting.
No. This service suits any food-based business — cafés, catering operations, hotel food and beverage, private dining, pop-ups and food trucks. If you have a menu and a kitchen, Felix can help.
The consulting engagement covers menu structure, content and strategy. Physical design and print are separate. Felix can recommend a direction and brief a designer, or work with your existing designer to ensure the layout reflects the strategy.
The base price covers a menu audit, recommendations report and one follow-up session. Larger engagements involving full menu development, kitchen workflow assessment and team training are quoted individually based on the size and complexity of your operation.
Felix can provide guidance on food sourcing and supplier relationships as part of the engagement. If procurement support is a priority for your business, mention it when you reach out and it will be factored into the scope.
