Making good menus better
I help restaurants develop, cost, price, and improve their menus.
From new ideas to sales analysis, I work with founders, chefs, and operators to figure out what is working, what is not, and what to do next.
About
I spent 15 years building Mexicue, with much of that time focused on the menu.
I started Sidework Studio to help other restaurants do the same work: build a menu that feels right for the brand, makes sense to the guest, and works financially.
Practical help, clear analysis, and no giant deck.
What I Do
Contact
Opening something new? Rethinking an existing menu? Just want another operator to take a look?
Thomas Kelly