Restaurant Menu Development

Let’s take it from mediocre to magnificent.

From multi-unit chains to independent operations, hotels, golf courses and bars, we have worked with over 1,200 clients since 2001.

We work with you to ensure that your menu ideology aligns with your concept and brand, is efficient and profitable to execute, and maximizes the value proposition for the guest.

  • Our on-staff Chefs work alongside your team to test and develop a 10 out of 10 menu, ensuring that it fits with the brand and the guest’s value proposition is maximized. Your menu is at the core of your operation and one of the most important customer touchpoints - we can help you knock it out of the park. 

  • Rather than having an endless list of menu items or unnecessarily complicated recipes, we’ll help your team hone your offerings for ease of execution. This will ensure that your kitchen can run more smoothly and efficiently and help you manage inventory.

  • Once you’ve established a name, location and brand, it is essential that your menu harmoniously complements these elements. Our team’s specialty is building curated lists of offerings that appeal to guests’ needs while maintaining elements of memorable discovery. 

Level up your restaurant’s menu offerings to reach your true potential.

Fill out your information and chat with our team right away.

  • Working with their chef consultants we created a first-class menu for our concept, they provided a high level of commitment and support. "

    — Mark Hunter

  • "It was a pleasure to work with the team at Fifteen Group. We took a pub that had existed for 50 years and successfully launched a new one twice the size. Their team helped us look at our existing processes and menu and develop new ones based on industry best practices while providing us with a clear plan of how to get where we needed to be."

    — Mike Hage

  • "We needed to take our customer experience to the next level when our doors reopened. The Fifteen Group redesigned our kitchen to maximize output from a tiny kitchen to a large restaurant and built us a menu that was exciting for our customers and achievable for our team."

    — Jonathan Laurencic