A Menu That Works is a chef-led menu optimization service for independent restaurants and small chains in the United States. The work is hands-on, grounded in real kitchens, real prep, real service.

Our lead chef has run a food truck and led kitchens as an executive chef. That background matters. A menu can look great and still fail at 7:30 pm on a Saturday. We focus on what holds up under pressure, what your team can execute, what your guests reorder, and what actually leaves profit after food, labor, and waste.

The restaurant business runs tight. Industry guidance highlights how slim margins can be, and how sensitive profitability is to cost control.
We treat your menu like the operating system of your restaurant, then we make it run cleaner.