“Our menu looks great on paper—but it’s chaos at the pass.”

If you’ve felt that, you’re not alone.

I’ve seen it across independents, hotel groups, and multi-site operators:
menus that look good and seem to tick every box…but quietly drain time, margins, and guest experience. And even cause some staff members to head for the door.

This isn’t about reinventing your food.
It’s about unlocking operational and financial gains hidden in plain sight.

So I’ve created a Menu Health Check—a practical guide that helps you:

– Reduce kitchen delays
– Cut waste and simplify operations
– Improve guest flow and decision-making
– Increase average spend (without raising prices)
– Turn your menu into a high-performance asset

Download it for free:
https://armaturehospitality.com/profitable-food-menus-ebook/

Or just get in touch—I’d love to hear what’s working and what’s driving you mad right now.

And please share this guide with industry colleagues. It’s a tricky time in hospitality – we’ve got to keep things sharp, focussed and profitable.