Menu development
Cuts that work in your kitchen, sides and garnishes that hold under service, pricing that respects your margin.
Commercial Firepower & Expertise.
Menu, equipment, training, soft launch. Done on-site, done properly, done with you.
Adding BBQ to a restaurant menu sounds simple. Done wrong, it kills your kitchen team's day and your margin. Done right, it's the most distinctive and profitable section of your menu. David has been doing this long enough to know every failure mode. Engagements are hands-on and on-site - he comes to you, works with your team, builds something that is genuinely executable in your operation. Pricing is private and project-based.
We'll sort your BBQ.
Four areas covered on every engagement.
Equipment
Honest guidance on what to buy and what to avoid. Offsets, gravity feeds, rotisseries, smokers, holding cabinets and more.
Staff training
Time on the smokers with your team. Technique, consistency, service. The team finishes confident.
Soft launch support
Quiet runs, dry-runs, friends-and-family nights, testing the menu in real conditions before opening.
Tell us about the project.
Concept, current state, budget shape. Email and David replies directly. Pricing is private and project-based.