Menus with margin designed in
Recipes are specified and costed before they reach the menu, so you know what each dish earns.
For restaurants
Run the restaurant, not the firefight.
For independent restaurants, the pressure points are familiar: food costs that drift, recipes that change between cooks, and new starters who need training yesterday. Eight Rabbits gives the restaurant one consistent way of working.
A steadier kitchen
Preparation, station and handover routines that keep service consistent across shifts.
Training that sticks
Role-based learning so standards do not leave when people do.