Menuink is an advisory firm specializing in the needs of hospitality...

Since this industry is so unlike many other businesses out there, we do not limit the scope of the projects that we involve ourselves with. Instead, we to discuss your particular needs to create a plan for the solution you seek. If we believe that we're not your best choice we'll work with you to point you in the right direction.

Listed below is only a small sampling of the projects that we handle. If you feel you have a situation that is not listed here, please contact us as we are able to fulfill your particular need.

Development

Business valuation and real estate appraisal
Concept definition
Business planning and business plan development
Financial projections - pre-opening expense, 3 & 5yr
Facility design review
Equipment & Vendor sourcing
Comparative bid preparation, submissions and analysis
Inventory and Vendor Sourcing and National distribution contract negotiation
Marketing strategy development
Menu development, design and layout
Pre-opening management
Marketing and promotions planning
Management Team Vetting and Discovery

Food & Beverage Operations

Inventory Systems Establishment & Analysis
Recipe Writing, Formatting & Presentation Photography
Scheduling and Efficiency Analysis
Training Programs & Re-Certifications
Craft Bar & Draft Beer Program Establishment
Old and New World Wine Programs and inventory systems
Position Handbooks, Job descriptions, Position duties & details
Management Candidate Screening, Interviewing and Reference Checks

Operations Improvement

Profit enhancement
Food and beverage cost controls
Productivity improvement
Turnaround/Crisis management
Recipe development and documentation
Training programs
Systems consulting
Internal accounting

Facility Management & Contract Services

Mystery Reports and Service Audits
Supervision of site managers
Facility Audits
Preparation of facility reports
Inventory Audits
Contracted daily operations and facility management

Marketing & Analysis

Market demand studies
Market repositioning studies
Comparative set surveys and recommendations
Due diligence
Site studies
Concierge Programs
Annual Marketing Initiatives with Initiative plan details

Our Partners

Our Team

Bryce Lindholm

A highly accomplished F&B Operator and Chef with extensive experience directing on-site, regional and national operations. Extensively experienced in areas regarding the creation, operation and financial management of existing and growth oriented businesses, he has been part of some of the nations most respected restaurant and hotel companies. Working with cutting edge industry players, his experience has taken him accross the country and into properties internationally.

He’s driven profitability in operations through strategic thinking and streamlining operational costs while increasing sales through local marketing initiatives and by identifying market opportunities. His expertise in assembling of operationally driven Culinary and Operational management teams who thrive in dynamic and fluid environments, have secured awards and maximized potentials for profitability, all while remaining operationally focused and guest oriented.

Ben Harbor

Based in San Francisco, Ben is highly regarded amongst the hospitality community for his ability to visualize an operation and bring it to fruition. His 20 years of experience in the development of concepts and in real estate is considered a valuable resourse. Having been involved with major national chains as well as his own real estate businesses...

Ryan Duffy

Known particularly for his ability to train and rally teams, Ryan's business savvy and experience with resort operations is like no other. Successfully developing nightclubs and social environments with a marketing prowess that every operation seeks, Ryan’s concept development and leadership skills have successfully facilitated award winning and world-renowned establishments.

Born and raised in San Francisco California, he gained notoriety early in his career as the man behind the magic of Restaurant Cabaret. His years of experience in numerous California restaurants includes work for the five-star Prince of Wales Restaurant at the Hotel Del Coronado in San Diego which lead to hotel owner Sandy Shapery who personally selected him to re-invent the bar and restaurant concept for the sale to the Pan Pacific Hotel group.

A hands-on, motivating leader with exceptional communications skills, and a keen eye for design and expertise in concept development. He's team focused and service driven and is considered a modern leader with extensive roles in training and management development for various freestanding restaurants, Hotels and Resort operations. Playing a major role in the development of numerous highly successful restaurants from San Diego to Rhode Island, Ryan has overseen some of the finest and most critically acclaimed restaurants and bars in the country.

Joel Droba

Based in New York, Chef Joel Droba is known for his ability to establish operating systems and culinary efficiencies. His successes with companies such as Shilo Hotels, Gordon Biersch and Cheesecake Factory have only proven so and his cuisine has been featured in four star properites such as The Bellevue Club.

Originally from Chicago, Joel has cooked throughout the United States, heading kitchens in culinary centers such as Los Vegas, New York City, Seattle and Chicago.

Joel's knowledge of what is necessary for the modern kitchen to remain profitable is an invaluable resource to all hospitality operations. Not only does Joel focused on the quality of food, but also on the profitabilty of operations and the constant streamlining of kitchens and the removal of obstacles which slow operations and create inefficiencies.