Restaurant menu planning maintains its pre-dominant role in culinary organisations and it is the core of food and beverage firms. While menu dictates what will be produced, what would be the ingredients, equipment and other raw material needed, Menu also acts as the story in a restaurant’s brand communication. Hence at Cartalyst we consider this as the most critical role we can play for you since it is a key factor in customer attraction and satisfaction and thus business growth.
Restaurant Menu Design includes : Restaurant menu development, Menu pricing, Menu operating, Menu Optimisation and Intra-Menu Dependence.
Owing to Chef Bobby’s exposure to over 22 mother cuisines, we find ourselves adept to guide you on all the popular food styles of the world as recipe development consultants.
We have worked extensively with several QSRs, and casual food joints, including street-food specialists paving their way into making them eminent for their dishes. Chef Bobby as a food consultant can draw up the most exciting and enthralling menus ranging from sandwiches, burgers, snacks, desserts, salads, soups, main course entrees to fine dining dishes brining wow to the table.
Please view our success stories of restaurant menu design here…
A great recipe can turn around a ‘regular’ dish into an appetising ambrosial one which can find place amongst the top restaurants of the world. That the power of the recipe. It can make you or break you.
And hence when we create products for our clients, it is quite a process making sure that the recipe generates food that is on top of the game, quick to make, easily reproducible, and highly profitable. One single customer can bring in hundreds more. Thats the power of the word – verbal and digital. Its simply viral and works on geometric progression.
Chef Bobby’s style of creating a recipe is such a fascinating process and it involves an approach where he works towards dishes that…
Little wonder chef has drafted some award-winning recipes and food products and product invention can be called our highlight service that fetches us rave reviews from the ‘giants’ in the industry.
Smooth running restaurants need smart and strategically placed equipment and workers. Its hard to believe that some restaurants simply malfunction owing to this one aspect. The thought leaders at Cartalyst food solutions gladly help you with sketching an outline of how to utilise the space in the kitchen for maximal output with minimal number of employees.
Planning the kitchen and arranging work areas takes into consideration flow principles of the product and people allowing the kitchen professionals to carry on their tasks in an free undisturbed manner
Smooth running restaurants need smart and strategically placed equipment and workers. Its hard to believe that some restaurants simply malfunction owing to this one aspect. The thought leaders at Cartalyst food solutions gladly help you with sketching an outline of how to utilise the space in the kitchen for maximal output with minimal number of employees.
Planning the kitchen and arranging work areas takes into consideration flow principles of the product and people allowing the kitchen professionals to carry on their tasks in an free undisturbed manner
It has been defined as the practice of conducting business according to both local and global considerations, and thats what we do with your food. Give it the much needed local regional twist. Be it with flavours, herbs, ingredients, sauces, accompaniments or simply the beverage, as menu globalisation experts, we can bring in the missing link between global and local to spike up your critic ratings.
The need to go glocal has never been higher with even the top ranking QSRs requesting us to create aggressive localisation strategies with their food line, and on this aspect alone we have worked with over 50 restaurants and won coveted awards too.
Should you be looking at creating a wow product which undeniably appeals to the local crowd as well as the international restaurant-hopper, then we are the people to get in touch with. Read our innumerable success stories to know how we bring out the best on a plate.
Food trends come, stay, conquer and then are replaced. But while they are here they create an uproar big enough for food corporations to make sizeable fortunes. and thats the tide we suggest you should ride. Identification of food trends is pretty simple but translating that into a food proposition within the scope of your brand identity and food format can be the tricky part. We at Cartalyst essentially work backwards blending current food rages with your existing mood board to create exciting offerings that have the potential to be top sellers.
The restaurant industry has been an ardent lover of Limited-Time-Offers and for a good reason. The millennial seem to take a great fancy and pride to be the first to be ‘seen’ with an LTO menu. Most certainly they would love to devour it, blog about it but first be pictured with it. Thats the power of the internet. When LTOs are introduced the Gen Xers take it to viral levels.
Chef Bobby has had the fortune of dishing out more than a dozen LTOs each of which was a market chart buster.
Coupled with a strong marketing campaign LTOs are a great way of boosting footfalls amongst the ‘regulars’ as well as drawing new crowds. We believe that LTOs are a way to build more anticipation and thrill while building sales.
Nobel laureate Harry Markowitz famously said that diversification is the only true free lunch in investing.
And menu diversification is not much different
When Mac Dee started offering morning breakfasts, the industry watched closely. This was a glaring example of diversification. Today just few months later, you would see the place throbbing full to its capacities starting right away in the wee hours.
Diversification is a an obvious and ready choice to introduce a product family, food format or even an entire cuisine.
We have helped restaurants diversify from their original, parent offerings simply propelling their success into unventured spaces.
Would you like to go to a restaurant that offers great food, phenomenal service, value for money and yet the food arrives 1 hour after you ordered for it ? Obviously not. In the QSR world, the chain should attempt at placing the food on a tray in from of customer in 1.5 mins to 2 mins. Anything longer than that would be called ‘an eternal wait’. The fast casual dining the customer is ready to wait for 15 – 20 minutes.
Process improvement with Cartalyst will aim at dishing out consistent looking and consistent tasting food in record time of 1 minute to 1.5 minutes, all plated to perfection.
When you are dealing with the millennial, this is what they expect out of you.
Sometimes what restaurants need is ONE PRODUCT to skyrocket their sales. One unique product that can ‘blow their minds away’. Cartalyst Food Solutions has done this before.
We have seen how one single distinct product OR product line can create a exultant customer experience which has a positive dominoes effect thus escalating turnovers for entire restaurants. It can be a key factor in attracting and satisfying customers positively impacting the brand equity at large.
Running a restaurant is a lot more than just the food. Who would understand that better than us having worked with hundred of culinary organisations.
Our gourmet service clients include some of the world’s largest QSR chains, large fine dining restaurants, and well know brands of coffee shops furnishing them with
Ready-To-Retail products
Soups, Sauces, Dressings and Dips
Fillings and Fillers
Frozen Desserts
Pls look us at www.cceuae.com
Central to the core of our existence is our ethos of accepting nothing but perfection.
The wow-factor in scrumptious food is in the details, and be rest assured we are fussy about finesse -from taste, to theatre, to plating, to impeccability in it’s delivery.
Further, we are simply fastidious about everything. Freshness of ingredients, use of in-house sauces and dressings, unbending hygiene standards, healthy alternatives and futuristic menus.
Chef Bobby Kapoor is a highly sought after spice artist. He has been working closely with spices from all over the world fascinated how they work in isolation and when they come in union. Chef has created a laboratory for himself where he works intimately with the spices that come from regions popular for the ingredients and also from far away, lesser heard of places.
From ras el hanout to herbes de provence, chef can concoct herb and spice mixes which render an unprecedented experience on the palate and lend a matchless SKUs. He believes that its the coating, dressing, rub, marinade and spice that gives the end platable product a rating of good, bad, average or fabulous. He keeps telling restaurateurs “Harness the power of the herbs and spices and you can make magic”.
One can safely say Chef Bobby is a ‘collector and creator’, collecting rare and common spices and thereof orchestrating secret recipes for restaurants. Be rest assured that when he creates a secret signature recipe for you, it is never created for another client.
Cartalyst develops and supplies the following for restaurants and retail segment
Quick Prep Dry Mixes
Protein Fortification
Sauces, Dressings, Glazes, Blends, Rubs
Creating unique secret signature blends
Introducing Exclusive Signature products
Our presence in the retail segment is very strong, supplying them with pre-prepared curry mixes, easy-to-use spice and dried herbs mixes for indian, arabic, south african and continental dishes, snacks and main course. We also supply coatings for roasted and fried nuts for large pan-GCC chains such as Lulu.
Retail chains love employing our services because we work with them on several levels of the ‘Ready-To-Eat’ section growing it into a highly profitable strategic unit for the chain.
Great Food, Inimitability, Consistency, Brand Equity and a Trending Food Concept : These are the attributes that make a restaurant franchisable. Having worked with several international food chains and assisted them with award-winning products, we know what it takes to graduate a single restaurant unit to create multi-units across the geography in a franchise model. Our objective is to create products and product lines with a distinct unmatched taste index, with consistency as it’s key and a level of dependable reproducibility.
Today, restaurant franchises rank amongst the top popular franchise opportunities on the market, provided the investor sees the futuristic, dependable and profitable nature of it. But going multi-units from a single unit AND going global from being local requires careful evaluation, preparedness, and a replicable yet inimitable business model. Be it a fast food, fast casual or a full service restaurant we can work with you all the way holding your hand helping you in your short term as well as long term vision. You have to be seen as a forward-thinking brand on top of our game, and thats where Cartalyst steps in.
Franchise Marketing Programs .
To help you market your franchise we will use Nielsen’s 12 step approach
Franchise Marketing Programs .
To help you market your franchise we will use Nielsen’s 12 step approach
As Hospitality Consultants, we create sustainable value for our clients by achieving Fast and Lasting performance improvements for them.
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