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service & solutions

Menu Development

Good menu development means great food. But we also pay attention to constraints such as cost, operation and santitation, proposing menu offerings that meet the needs of the business.

Product-specific menu development

Product-specific menu development

FEAST can also help food manufacturers or agricultural organizations find new applications or uses for their products. FEAST gathers basic information on the history of product development and specific characteristics, and then develops a menu or food items tailored for either household or commercial consumption. Although we present menu/food products in line with current trends, we place primary importance on the operation and process. We can then provide our clients with a complete slate of offerings that meet the needs of their target audience and operation or process.


Menu development for restaurants and delicatessens

Menu development for restaurants and delicatessens

FEAST also provides menu development services to current operations that want a total revision of their offerings, or for start-ups. Although providing good food is important, we also consider the skills of the staff, equipment, operation type and other factors to provide menu options that meet the business needs. We evaluate the menu from the customer's perspective to determine if they are prompted to make a purchase, and if the presentation is attractive and appealing. We then propose a full-line of offerings that both meets the needs of the operation yet is highly desirable to their target market.


Menu development for products aimed at fast food or chain restaurants

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If a client expresses interest in targeting its products to a specific food service operation, we do some basic market research on that restaurant chain, for example. We gather data to define and identify the operation’s concept, target market, operation, current menu and other such items. We then develop and propose menu items or food offerings using the client’s products that are aligned with the food service operation. Many of the ideas and proposals that FEAST has put forth in the past have been adopted as regular menu items in several well-known operations.