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Food Stars Case Study
The Objective:
To create four new dark kitchen menus comprising of 20 dishes per menu; sushi, fried chicken, noodles and Thai.
Services:
Research
Ideation and Concept Development
Menu and Range Architecture
Product Photoshoot
Training and Implementation
Description:
Culinary development of 80 new dishes and menu components for 4 new food stars dark kitchen brands. Food Stars came to us with 4 concept areas to develop in, with a focus on cool twists on authentic dishes, delivered in a highly profitable model. The aspiration for these brands is for Food Stars to sell them out as off the shelf delivery brands to tenants in their dark kitchen sites.
The recipes were fully costed and presented in the correct packaging solutions.
We created step by step photo and video tutorials as training materials to accompany the paper recipes.
We considered; processing at CPK, ‘deliverability’ by van, shelf life, appearance and reheating in the home. Some
We created over 90 components for cross utilisation in different meal path menus. Some of the star dishes of the range; teff and almond milk pancakes, super green frittata, turkey and quinoa meatballs in pepperonata, white tea and hibiscus iced tea and the golden chai moon mylk!
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