Also created throughout the implementation phase, BGP combines extensive written and verbal qualitative data with kitchen operational data to inform recipe development. This keeps menus fresh, and cooks and customers engaged. We can create menus based on seasonal availability of local farm products. Instead of giving you prescribed recipes, we listen to your customers and create a healthy menu that meets their approval.
On-Site Recipe Development
Our Consulting Model
Our programs are based on evolution, not revolution, and we work closely with clients to transition smoothly and comfortably into new ways of operating. We work with institutions to help build the necessary stakeholder relationships that impact the success of sustainability programs. Our holistic model integrates organizational change with planning, outreach, and education to engage everyone from administrators to consumers. We can customize services to fit your needs.