I will develop your restaurant menu, recipes and food costing
Executive Chef Private Chef Culinary Consultant
Sobre este Serviço
Professional Restaurant Menu Development & Culinary Consulting
Looking to improve your restaurant menu, develop new recipes or increase profitability?
I'm Pascal Fuchs, an international Executive Chef with over 35 years of experience in fine dining, luxury hotels, restaurant management and culinary consulting.
Through Fuchs Culinary, I help restaurants, hotels and hospitality businesses create professional, profitable and attractive menus.
My services include:
- Restaurant menu development and optimization
- Professional recipe creation
- Food costing and menu engineering
- Culinary concept development
- Menu quality and profitability reviews
- Kitchen operations and food safety guidance
Choose your package:
Basic $95: Professional review of up to 5 dishes with practical recommendations.
Standard $295: Development of up to 8 dishes with food costing guidance.
Premium $650: Culinary concept development and consulting for up to 15 dishes.
I combine creativity, operational experience and commercial understanding to deliver practical solutions tailored to your business.
Contact me before ordering to discuss your project.
Tipo de Negócio:
Startups
•
PMEs
Setor:
Alimentos e bebidas
•
Viagem e Turismo
•
Hospitalidade
Meu portfólio
Perguntas frequentes
Do I need to contact you before placing an order?
Yes, please contact me through Fiverr before ordering. We will discuss your restaurant, project goals, requirements and timeline to ensure you receive the most suitable culinary consulting package.
Are additional revisions or services included?
One revision is included in the Standard package. Additional revisions, recipes or consulting services can be arranged through a custom Fiverr offer. Please contact me to discuss your requirements.
What information do you need to start my project?
Please provide your restaurant concept, current menu (if available), target customers, budget and project goals. For food costing, please include ingredient prices and recipes if available. I will review your information and discuss the next steps with you.

