Operational Audits & Menu Strategy

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An external, expert, fresh-eyes view on your hospitality business performance including customer experience journey, menu and food review, kitchen setup and operations.
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Some of the brands we've helped optimise their outputs!

Operational Audits & Menu Strategy

Why choose Egg Soldiers?

  • Brand and Customer
    We analyse your brand look and feel and how well it resonates with your target customers. Ensuring the brand appeals to the target market is key for any business.
  • Customer Experience
    A positive customer experience is vital to any business.
    To give us the full picture, we'll evaluate all main touchpoints of the customer journey, including site design, external and internal signage, interaction points and POS material.
  • The Competition
    Understanding how your business compares to the market leaders is a key tool.

    We'll benchmark your closest competitors - local, national and global. Taking learnings from this analysis can help you develop a unique market positioning.
  • Menu Performance
    A full review of all food and drink against in-house specs, our culinary views, a gap analysis and future menu plan - giving you a clear action plan for dishes to keep / improve / replace.
  • Trend Alignment
    Staying on-trend is vital when it comes to attracting new customers and ensuring existing customers keep coming back. We'll challenge your offer, helping you identify what is a trend and what is a fad, and recommend the main values your brand should adopt.
  • Menu Analysis
    A full review of your menu structure, brand fit, tiering and prices, along with a menu gap analysis. A great menu will maximise the spend opportunity whilst ensuring quality, value and the vital brand experience.
  • Your Team
    Your team are the face and voice of the brand. We'll review your team set-up and role responsibilities, along with a review of your training material - identifying gaps, making recommendations and suggested improvements.

  • Kitchen & Processes
    Clear improvement plan for your operation. This includes kitchen setup, equipment suitability, supply chain, kitchen layouts and operating standards. A drawn up Gold Standard kitchen layout.
What our clients say:

Meet the Eggs that make it happen!

  • 'JJ' JACKSON
    Projects Director
    JJ has extensive experience leading projects and teams from ideation to launch across all sectors of our industry, from casual dining, QSR and pubs, to hotels, leisure and cruise liners.

    Expertise Snapshot:


    Strategic F&B

    Menu Development

    Operations

    Training

    NPD

    Innovation Management

    Trial & Test

    Product Range Launches

  • JOE PAYNE
    Senior Development Chef
    A classically trained chef with years of Michelin-level experience, Joe leads our culinary team in the development of standout menus, while also being the guiding hand on gold-standard training and implementation.

    Expertise Snapshot:


    Creative Ideation
    Dish & Recipe Development
    Food Styling
    Training & Launch Support
    NPD
    Culinary Auditing
  • CHARLIE CASEY
    Account Director
    Charlie has invested the last 10+ years in working with start-ups and young businesses such as Farmer J and KERB food. He strives on creative and process driven projects with expertise in ergonomics, operational pillars, and building from the ground up.

    Expertise Snapshot:


    Strategic F&B

    Menu Development

    Operations

    Training

    NPD

    Innovation Management

    Trial & Test

    Product Range Launches

  • LUCY HAWTHORNE
    Creative Lead

    Lucy has vast experience developing on-trend menus and food identities for global clients, ranging from quick-service chains to high-end dining destinations.


    Expertise Snapshot:


    F&B Trend Strategy

    Creative Ideation

    Menu Architecture

    Paper Recipe Creation

    Culinary Identities

    Concept Design

Some of our success stories:

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