Services Provided
• Menu Development
• Kitchen Setup
• Restaurant Costing
The Challenge
Engineered a wood-fired sourdough pizza concept with 72-hour fermentation dough science and high-margin craft beverages.
Our Strategy
Standardized flour moisture ratios, imported specialized Italian ovens, and structured high-yield menu pricing.
Execution
Trained pizzaiolo team, audited flour supply chains, and set up zero-waste dough management protocols.
The Result
"Food cost capped at 22.5% while achieving 4.8-star rating on guest reviews."
"The dough science and cost control they introduced transformed our business margins completely."
— Executive Chef & Owner