Is there a chef who can review my restaurant’s menu and prices remotely?

Yes: that is my trade. I have been a chef for forty years, and the menu is where I began with every restaurant I have advised. With GENIXCONSEIL, I read it remotely, wherever you are, with your prices, from what your restaurant already publishes, and I give you a written document. This first look is on the house, and I choose the restaurants I read.

A menu is the kitchen speaking about itself in public. It shows what the kitchen knows how to do and what it avoids, how many fronts it opens at the height of service, which bases it reuses from one dish to the next, and whether the plate it promises can hold up through service. Above all, it shows the gap between what it puts forward and what guests come looking for.

I then set it beside what your guests write, what the restaurants around you serve, and your prices. The machine prepares this cross-referencing, and I read it. This reading has a name and a written method: menu intelligence.

Prices are the part of the menu that speaks the loudest, and the part we reread the least. You rework your menu one January evening; its prices often stay where they were left.

Web archives often keep the old versions of your menu. I read today’s and the earlier ones: your price history can be pieced back together without you sending me a single sheet of paper.

Of fifteen restaurants read in 2026, nine had prices that told a different story from their menu. In five, part of the prices, often the heart of the menu, had not moved in two years or more.

From the outside, I can see where your prices were calculated and where they were left. What they cost you, your figures will tell.

A written document about your restaurant, and yours alone: what your menu says about you, the story your prices tell, and where to take things in hand. Each finding carries its date, its source and its status. You judge on the evidence.

The remote reading stops where your figures begin. What each dish costs, the margin lying dormant, the right price dish by dish: that can be read once you entrust me with them. The work then continues on them, in days, at €700 per day excluding VAT, their number announced before each stage. See how the work is done.

Jérôme Coustillas, GENIXCONSEIL, Théoule-sur-Mer