Specialist service
Food Consultant for Restaurants, Cafes and Cloud Kitchens
Food consultant for menu development, recipe standardisation, costing, trials, kitchen setup and chef training. Delhi NCR, Pune and Bengaluru.
- projects delivered
- 100+
- brands
- 50+
- years
- 10+
In short
A food consultant designs the menu, standardises the recipes, costs every dish, runs the trials and trains the kitchen team so that a restaurant can serve the same plate at the same margin every day. Table & Fork's culinary programme covers research and development, kitchen design compliance, sourcing and coordination, and training and orientation.
Reviewed by the Table & Fork team, 13 October 2026.
Our food consulting is led by working chefs whose careers span Taj Palace, Park Hyatt, Olive Bar and Kitchen, Veda and Zambar. The menu we design is tested in trials, costed line by line and documented so your kitchen can reproduce it at volume.
We cover Indian regional, European, Asian and progressive cuisine, bakery and dessert programmes, and delivery-first menus for cloud kitchens.
What is included
What the programme covers
Menu research and development
Concept-led menu design, recipe development, CCG finalisation and food trials with tasting and presentation.
Recipe standardisation and costing
Gram-level recipes, yield tests and costing so food cost holds across shifts and outlets.
Kitchen design compliance
Layout review against the menu, equipment specification, MEP and HVAC coordination.
Sourcing and coordination
Kitchen equipment, crockery, packaging, raw material vendors and suppliers.
Training and orientation
Recipe, hygiene, job responsibilities and store and inventory management for the kitchen team.
Photography and marketing assistance
Styling support for launch photography and menu marketing.
How we work
Three steps to a plan you can build from
- 1
Tell us about the concept
Format, city, budget range and where you are: lease signed, site identified, or still exploring.
- 2
We test desirability, feasibility, sustainability
Our three-step proof of concept checks whether there is a market, whether the numbers work, and whether it holds past year one.
- 3
You get a plan you can build from
Concept and positioning, menu and costing, kitchen and floor layout, staffing, operations setup and launch marketing.
Start a project
Tell us about the project
Format, city and where you are with the site. We will come back within one working day with the questions we need answered to scope it.
Delhi NCR | Pune | Bengaluru. Pan-India projects case by case.
What is the difference between a food consultant and a restaurant consultant?
A food consultant focuses on the menu, recipes, kitchen and chef team. A restaurant consultant covers the whole business: concept, feasibility, design, licensing, staffing, operations and marketing. Table & Fork offers both.
Do you develop menus for cloud kitchens?
Yes. Delivery menus are engineered for packaging, travel time and reheating, with a kitchen laid out for throughput.
How long does menu development take?
Typically four to eight weeks including research, trials, costing and documentation, depending on menu size.