Case facts
- Client
- Le Deux
- Business type
- Restaurant
- Assignment
- French menu, recipes and working structure
- Services
- Menu development, recipes, production lists and training
The challenge
The menu needed to reflect the restaurant's French concept while remaining simple enough to execute consistently.
The dishes had to be adaptable across the seasons without losing their common thread. New and existing employees also needed clear working tools that made preparation and service easier.
What we implemented
Gastroplan developed dishes and recipes based on the concept, the team's capacity and the restaurant's pace of work.
The work included:
- Developing dishes and recipes.
- Adapting the menu to the restaurant's staffing level.
- Creating preparation sheets and production lists.
- Producing service sheets for day-to-day execution.
- Establishing a structure that made seasonal changes easier.
Highlighted result
The result
Le Deux gained a menu that was easier to execute consistently and adapt to the seasons.
The practical work sheets made training easier and reduced reliance on verbal instructions. At the same time, the restaurant could continue developing the menu without losing the coherence of its concept.
