Food festival consulting
Food festival consultant.
Festival menus that make a Tuesday feel like a Saturday and bring new guests through the door.
What is on the plate
- 01
Theme and menu
A regional, seasonal or cuisine festival that suits your guests.
- 02
Recipe development
Festival dishes developed by our chefs and written into recipe cards.
- 03
Food trials and tasting
Every dish tasted and adjusted before the festival opens.
- 04
Costing and pricing
A festival menu that makes money, not just noise.
- 05
Team training
Kitchen and service teams briefed on every dish and its story.
- 06
Sourcing
Special ingredients and the vendors who can supply them.
Who it is for
- RestaurantsA reason for regulars to come back and new guests to try you.
- HotelsFestivals for the all-day diner and the speciality restaurant.
- Corporate cafeteriasA break from the daily menu that people talk about.
How we work
- 01Brief
We listen, visit the site or kitchen and check the numbers.
- 02Plan
Concept, menu, layout and costs, agreed on paper first.
- 03Cook
Recipes developed, trialled, tasted and costed.
- 04Service!
Team trained on SOPs. We stay until it runs on its own.
Questions, answered
What kinds of food festivals do you plan?
Regional, seasonal and cuisine-themed festivals, from a single weekend to a few weeks.
Can our own chefs cook the festival menu?
Yes. We develop the recipes, run trials with your team and leave standard recipe cards behind.
How early should we start planning?
Early enough to trial the dishes and source the ingredients. Tell us your dates in the brief and we will plan back from them.