Menu review and architecture
Assess range balance, customer clarity, ingredient cross-utilisation, service pressure and missed plant-based sales opportunities.
Plant-based menu consultant · New Zealand
Plant-based menus built for real hospitality operations.
Commercial menu development, recipe systems and practical kitchen guidance from a New Zealand chef and hospitality operator with more than 25 years of professional experience.
Discuss your brief New Zealand-wide · Remote consultancy worldwide
Chef-led and commercially grounded
Creative food only works when the kitchen can deliver it.
GreenMenu helps cafés, restaurants, accommodation providers, caterers, retreats and food businesses improve or create plant-based offers without losing sight of speed, staffing, storage, purchasing and margin.
Damian Oehlrich brings chef, menu-development and operator experience across cafés, restaurants, luxury lodges, events, high-volume catering, remote operations and his own food businesses. The aim is a distinctive offer that customers understand and teams can execute consistently.
How GreenMenu can help
Focused support shaped around the real brief.
Commercial recipe development
Create standardised recipes, batch methods, portions, storage guidance and practical staff materials for the agreed menu scope.
Costing and implementation
Build visibility around ingredient cost, yields, pricing, equipment, workflow, waste and the steps required to move into service.
Useful outcomes
Practical work you can use with confidence.
- A focused plant-based range suited to your customer and concept
- Repeatable recipes and production guidance for the kitchen team
- Clear menu descriptions that help customers order confidently
- Better ingredient use, cost visibility and operational simplicity
A clear process
From first conversation to useful delivery.
Operational discovery
Review the concept, location, equipment, storage, staffing, suppliers, expected volume, pricing and dietary priorities.
Develop and test the direction
Shape the menu architecture, product ideas, recipes and costing around the agreed commercial brief.
Prepare the team to deliver
Provide the agreed recipe, production and service materials, then complete structured refinement rounds.
Frequently asked questions
What clients usually want to know.
Does the whole business need to be vegan?
No. GreenMenu can strengthen a mixed menu, develop a dedicated plant-based range or support a fully vegan concept. The work is shaped around the customer, kitchen and commercial goal.
Can menu consultancy be delivered remotely?
Yes. Menu reviews, concept development, recipes, costing and operating materials can be developed remotely. On-site work and travel can be quoted when it adds value.
Do you provide standardised commercial recipes?
They can be included in the agreed scope, with exact measurements, batch guidance, portions and relevant handling notes. Final testing remains tied to the client's ingredients, equipment and local requirements.
Who is the service suited to?
Typical clients include cafés, restaurants, lodges, hotels, caterers, retreats, event operators, start-ups and food brands that need chef-led plant-based development.
How is the work priced?
Pricing depends on the number of products, recipe depth, testing, costing and implementation support required. GreenMenu confirms deliverables, timing and fees in a written scope before work begins.
Start with the brief
Tell Damian what a successful outcome looks like.
Share the location, timing, audience, kitchen or venue constraints and the result you need. Scope, availability, travel and fees are confirmed in writing before work begins.