Menu Engineering

2020 has been the hardest year in modern history to run a restaurant. And as it gets too cold for outdoor seating, you’ll need a new approach to stay profitable during the holidays and through the winter.

That’s where we come in.

Salt & Cayenne exists to help independent restaurants find success. Led by industry veteran David Wyatt, we can help you reshape and refine your menu to stay in the black.

For the first time, we’re offering a package deal to help restaurants survive this challenging time: A free initial consult to understand your needs, then 4 consulting sessions for a total of $500.

Schedule Your Free Consult

$500, 4 Sessions, 1 Thriving Restaurant

Together, we’ll identify the best ways to maximize the impact of your menu for the holiday season and beyond:

  • Identify best- and worst-selling dishes
  • Calculate per-dish profit margin
  • Re-engineer menu to maximize guest counts and minimize food costs without compromising on quality

The process plays out differently for every single restaurant, but the goal is the same: Increase profitability so you can keep the lights on, keep your staff employed, and keep your customers coming back for more!

Schedule Now

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