The menu gauge

Have you considered the fact that the menu’s composition has vital significance for the kitchen’s construction costs and operating budget? This can be used as a gauge, for example when dimensioning surface areas, assessing the staff required and the degree of manual work.

Of course the menu also determines your purchases. The number of purchases per week and the type of product determines the requisite size of the dry storage room, cold storage room and freezer room. We can help you sort things out so that you gain control over the initial expenditure and operating costs from the very start.