CONCEPT DESIGN

Concept Design

The Hospitality Doctors Rx “HDRx” offers recipes, drinks, and menu solutions for various businesses like restaurants, hotels, country clubs, nightclubs, assisted living facilities, and food service brands. Our goal is to improve guest experiences by adding value to each project giving it “that wow factor” while ensuring profitability and maintaining good margins through strategic menu planning and management.

Our process enables restaurants, hotels, clubs, and assisted living facilities to reduce recipe development costs by 25% to 40% due to the efficiency of our Ideation process & resources. We believe that menu planning and facility management are interconnected, and we recommend redefining the menu using the existing infrastructure. A team of R&D chefs and a Preferred Vendor Network, this network of manufacturers facilitates the introduction of market-ready products that efficiently align with the brand objectives.

WORKING PROCESS

Our recipe ideation and development services include:



• Menu development: Creating menus and limited time offer using foundational recipes with seasonal and new periodical menu rollouts to provide fresh new menu exciting menu items for your quest while maintaining flow and profitability.

We will also use updated technology to ensure the new items provided on the menu will be beta tested before being added to the menu. This will ensure that the items selected by your company will be successful and profitable. Product mix and menu mix will be provided for cost effectiveness while enhancing menu items and eliminating nonperforming menu items.

• Nutrition analysis: We will provide nutritional information as well identifying all allergens through proper labeling, recipe revisions, and ingredient substitutions to ensure flavors that meet nutrition standards guidlines with attention to.

WHAT WE PROVIDE

Our skill sets will help in the development of your staff to ensure the proper execution of the product to its highest standards, providing consistency throughout all units. We will develop recipes that can be easily executed by all different skill levels in your organization, with the highest food quality and flavor profile in mind. 

“Train the trainers” is an essential initiative to foster a culture that empowers your training staff by equipping them with the necessary knowledge and tools to instruct and develop new hires and current Front of House (FOH) and Back of House (BOH) staff. Competent sales personnel will significantly enhance your prospects for financial success, as they are the key contributors to generating revenue in your establishment. Standard Operating Procedures (SOPs), operational manuals, and ongoing support will be provided.

Kitchen and Restaurant Design: Create efficient layouts for kitchen and service areas, select suitable equipment, fixtures, and furniture to enhance innovative recipes and overall ambiance. Emphasize the importance of kitchen design to ensure optimal flow and maximize labor efficiency.

Our goal is to assist you in every phase and aspect of your hospitality venture. We have resources available for all facets of building out or rebranding your concept, from architects to general contractors. With these resources and capabilities, we strive to turn your visions into reality.



Over 40 years ago, during my tenure at the CIA, we were introduced to the concept of menu and facility planning. This course was invaluable, and the fundamental principles have served us well over the past four decades. Everything is derived from the initial concept and ultimately the menu. The recipe development that follows will assist in creating the physical plant required to execute both the concept and the menu. Additionally, it provides the ability to establish standard ordering and inventory processes necessary for maintaining consistency in your restaurant, hotel, club, or any food-driven hospitality establishment.