Menu Engineering Co.

Send your menu and last quarter’s GP

Those two things are enough for an honest view on whether there is meaningful margin sitting in your menu and roughly where it is. Attach the menu to your message, or send a photo or a link if that is quicker. No deck comes back, and there is no charge for the conversation.

Enquiry form

Send a message

Where the reply goes. Nothing else is sent to it.
Only if you would rather be called than emailed back.
Optional, but it makes the first call more useful than an introduction.

Required

I reply to everything within two working days. Your details are used to answer your enquiry and nothing else. See the privacy notice.

Direct

Email
menuengineering@outlook.com

LinkedIn
linkedin.com/in/ryanpurrington

Instagram
@menuengineeringco

TikTok
@menu.engineering

Facebook
Menu Engineering Co.

LinkedIn, company page
Menu Engineering Co.

Email is the way in. First reply proposes a video call or a phone call, whichever suits.

Postal address

Ryan Purrington, trading as Menu Engineering Co.
Suite RA01, 195-197 Wood Street
London E17 3NU

This is a postal address. The work is done remotely, so there is no office to visit.

How an engagement works is set out in the terms of service.

Where I work

UK wide, worked remotely. The costing, the analysis and the specifications are written from your figures, wherever you trade, so location makes no difference to what the work costs or how long it takes.

What to send with your first message

  • Your current menu, as a PDF or a photograph
  • Last quarter's food gross profit, if you have it
  • Roughly how many covers a week you do
  • What made you get in touch now

None of it is essential. It just makes the first call more useful than an introduction.

Before you call

If you want a sense of how I look at a menu before speaking to anyone, the food cost calculator will score one of your dishes in about two minutes, and the menu engineering guide sets out the whole method.

Menu engineering consultancy FAQs

Do you work with single sites or only groups?

Both. Single sites often see faster results, because there is no committee between the finding and the change.

Will you tell my head chef their food is wrong?

No. That is almost never the problem, and it is not what I am there for. The head chef usually benefits most from this work, and I would rather have them in the room from day one than present them with conclusions afterwards.

Can you work remotely?

Yes. The costing, the analysis, the recipes and the specifications are all written remotely from your EPOS export, your invoices and your specs. Your own kitchen does the cooking either way.

How quickly can you start?

It depends on what is already booked, so ask and you get a straight answer the same day. If you are working to a relaunch date, tell me the date on the first call and I will be honest about whether it is achievable.

What does the first call cost?

Nothing. If there is nothing worth doing, I will say so, and it will have cost you half an hour.