Menu Rewrite · Recipe Pack · Allergen Compliance · Prep Systems

Your menu is quietly
costing you thousands.

Complete operational menu rebuild by Brian Hall — 28-year UK head chef. Costed recipes, full allergen compliance, GP optimisation, and kitchen-ready prep systems. Delivered as professional PDFs. Fixed price, fully remote.

Talk About My Menu Send an Enquiry See what's included

✓ One fixed fee  ·  ✓ No site visit required  ·  ✓ Typically pays for itself in weeks

GP Optimised
GP 72% target
Sizzle Start Kitchen
The Crown & Anchor
Spring Menu
Starters
Chicken Liver Parfait
toasted brioche, red onion marmalade
£8.50
Smoked Mackerel Pâté
pickled cucumber, warm sourdough
£9.00
Mains
Slow-Braised Lamb Shank
minted jus, root vegetable mash, seasonal greens
£19.50
Pan-Roasted Cod Fillet
crushed potatoes, brown shrimp butter, samphire
£18.00
28 Years UK Kitchen Experience
Head Chef · Pubs · Hotels · Gastropubs
Every Dish Costed & GP-Checked
All 14 Allergens Documented
Service-Ready Systems, Not Just a Menu

"Brian's rewrite gave us consistent recipes, proper food costs, and a menu our kitchen team can actually execute. Worth every penny."

— Add your first client testimonial here once received

The Package

Everything you need.
Nothing you don't.

One fixed project fee. Scope agreed upfront. What you get is a complete operational system — not just a new menu, but the recipes, allergen records, and prep structure your kitchen needs to execute it consistently from day one.

01
Complete Menu Rewrite
Every section rebuilt around your venue, your kitchen, and your customers. Menu size and scope is agreed upfront — no fixed template, no one-size-fits-all. Dishes named, described, and priced to sell.
02
Full Recipe Pack
Standardised recipes for every dish on the menu — portion weights, method, and plating notes. Every recipe includes a full allergen breakdown so your team and your customers are covered.
03
Full Allergen Breakdown
Every recipe carries a complete allergen declaration covering all 14 regulated allergens. Built in from the start — not bolted on at the end. Compliant, clear, and kitchen-ready.
04
Dish-by-Dish Prep & Mise en Place List
A full mise en place and prep order list for every dish — what needs doing, in what order, before service starts. Takes the guesswork out for your kitchen team and keeps service consistent.
05
GP & Pricing Analysis
Every dish costed properly. Food cost percentages calculated, GP targets set, and pricing positioned to hold margin without deterring your customers.
06
Everything Delivered as Clean PDFs
Menu, recipes, allergen sheets, and prep lists — all formatted and delivered as professional, print-ready PDFs. Ready for your kitchen folders, your printer, or your website from day one.
The Problem
Most operators know something's wrong.
The menu is usually where to start.
3–9%
Average UK restaurant net profit margin
30%
Target food cost % — many venues are running far higher
28
Years of professional kitchen experience behind every rewrite
£2k+
What consultants typically charge just for a menu review
  • Dishes priced on instinct, not food cost — the GP leak is invisible until it's already gone
  • No standardised recipes means every chef interprets the menu differently. Portion creep, inconsistent plates, avoidable waste
  • Allergen records are incomplete or missing — a compliance problem and a liability
  • The menu hasn't been repriced since costs went up. Margins that made sense two years ago are now working against you
  • Kitchen team has no written prep structure — every service starts from scratch in someone's head
  • Too many dishes, too much complexity, too many components to buy in — and the high-cost items are the ones that sell
How It Works

Remote. Structured.
No kitchen visits required.

Done entirely remotely. No kitchen visits required. You send the information; I send back a menu that works.

1
Discovery Call
We talk through your venue, your customers, what's selling, what isn't, and what you actually want from the menu. 30–45 minutes.
2
Intake Form
You complete a structured brief covering your current menu, GP targets, kitchen team, and any constraints — allergies, equipment, suppliers.
3
Menu Build
I write the full menu, cost every dish, write the recipes, and engineer the layout. You're not involved in this — that's the point of paying for it.
4
Review Round
You review the draft. One round of revisions included — to swap dishes, adjust pricing, or align with feedback from your team.
5
Final Delivery
Menu, recipes, allergen sheets, and mise en place lists delivered as formatted PDFs. Your kitchen team can pick it up and run with it from service one.
Why £1,497

What you're actually
buying.

This isn't a design job. It's a commercial rebuild of how your kitchen operates.

A single underpriced dish running at 38% food cost instead of 28% — across 40 covers a night — costs you hundreds of pounds a week in lost margin. Most menus have several. The cost of getting this wrong is not a one-off. It compounds every service.

You're paying for menu strategy, dish-level costing, recipe standardisation that reduces waste and chef interpretation problems, allergen compliance documentation, and a prep system that makes the kitchen consistent without relying on tribal knowledge.

If the rewrite recovers 3–5% GP across your menu — which is achievable on a poorly costed menu — it pays for itself within weeks. What it leaves behind is a kitchen that runs properly.

3–5%
Typical GP recovery on a menu rebuilt from proper food cost data
14
Regulated allergens documented on every recipe — full UK compliance
£0
Travel costs. No site visits. Entirely remote delivery
1
Fixed price. Scope agreed upfront. No hourly billing, no overruns
Investment

One price.
Complete package.

One fixed fee. Scope agreed before work starts. No travel costs, no hourly billing, no retainer. You know exactly what you're getting and what it costs.

£ 1,497 fixed project fee
Start the Conversation on WhatsApp Send an Enquiry
Real Deliverable

See exactly
what you get.

Here's the complete operational package delivered for The Angel Inn Valentine's Menu — updated menu, full allergen matrix, mise en place guides, order list, and standardised recipe cards. This is the exact standard of work every client receives.

Download Full Example Package (PDF)

Modern · Compliant · Kitchen-ready — delivered as print-ready PDFs

No-risk start.

If after our discovery call we don't both agree this will deliver clear, measurable value for your venue — the project doesn't go ahead. You've lost nothing but 30 minutes. No invoice, no obligation.

Brian Hall — Head Chef, Sizzle Start Kitchen
The Consultant

28 years.
Behind the pass.

I'm Brian Hall. Twenty-eight years in UK professional kitchens — pubs, hotels, gastropubs — working at head chef level and responsible for menus that had to perform commercially, not just look good on paper.

I've built menus under real margin pressure, costed dishes when food costs were climbing and the GP had to hold, and trained kitchen teams to execute consistently without relying on one person's memory. I know what breaks down in a kitchen and where the money goes missing.

Through Sizzle Start Kitchen I work remotely with operators across the UK. You get 28 years of operational experience applied directly to your menu — without the agency overhead or a consultant who's never run a service.

  • ◆
    Head chef — UK pubs & gastropubs, 28 years
  • ◆
    Hotel F&B — full P&L and kitchen management
  • ◆
    Menu costing and GP management under real margin pressure
  • ◆
    Recipe standardisation and kitchen team training
  • ◆
    Allergen compliance and food safety — built into every build
  • ◆
    Remote delivery — UK operators served nationwide
Get In Touch
Tell me what's
not working.

Tell me about your venue and your menu situation. I'll come back to you within one working day. No sales pitch — just a straightforward conversation about whether this is the right fit and what the project would look like for you.

INCLUDES: Menu rewrite · Full recipe pack · Allergen breakdown · Mise en place & prep lists
DELIVERY: All as clean, print-ready PDFs
SCOPE: Agreed upfront to your venue — no fixed template

Or message directly on WhatsApp: +44 7513 714459
Or email: brian@sizzlestartkitchen.com