Menu economics
Engagement profile · Sayulita, Mexico
The Dock
Focused consulting for an elegant beachfront restaurant where the food program needed stronger recipes, prep, costing, and margin discipline.
Sayulita, MexicoThe DockFood-menu engineering and cost strategy
The context
The restaurant needed the work to fit the concept.
The Dock is an elegant beachfront restaurant. The assignment was intentionally narrow: strengthen the food menu and the systems behind it without turning the engagement into a complete concept overhaul.
OPERATING LESSON
A beautiful dish is not finished until the restaurant can prep it consistently, cost it accurately, and execute it during service without eroding the guest promise.
Scope of work
What Josh worked on.
- Refined recipes for consistency and operational fit.
- Honed prep procedures and production expectations.
- Built clearer recipe and portion costing.
- Reviewed the menu through a food-cost and execution lens.
- Developed strategy to lower food cost while protecting the restaurant's positioning.
What this demonstrates
Recipe costing
Prep efficiency
Financial discipline
Concept-sensitive recommendations
Why it matters
The same deliverable would have been wrong for every restaurant.
The value was in matching the work to the actual operating need - broad systems support for an opening, focused menu economics for a food program, or execution discipline for a compact concept.