Menu Engineering

Chef Douglas Rodriguez restaurant and hospitality consulting businessproviding designed creativity, culinary resources. Douglas has consulted for many restaurants nationally and international. D-Rod F & B Concepts have helped many restaurants behind the scenes and provide them with a modern-day, effective menu.

Douglas Rodríguez globally acclaimed the Godfather of Nuevo Latino Cuisine In fact as a nationally recognized culinary leader and mentor for many pronounced chefs today. Chef D Rod started Nuevo Latino cuisine more that 30 years ago has been constantly advancing and growing.

Chef Douglas can make a unique shift to take your product to the next level. Together we can create a plan to help you develop and institute a new direction as well as a renewed attitude.

We have the experience to provide concept development strategies and best practice operating principles that will create long lasting brand loyalty and outstanding sales performance.
Whether designing a new signature outlet for a client or cooking in our own kitchens, everything we do is learned by our teams mutual time of operations experience. It is what we are passionate about, and where we all started. We believe in practicing what we preach, and give our clients unique access to the lessons we learn operating our own restaurants every day.

Our creative passion for your project and concern for you and your gueststotal satisfaction is our primary objective. You should design the menu per equipment layout, seating capacity and the amount of staff you will have when you open the doors.


  • NewConcept Development
  • Concept Repositioning
  • Marketing Program Development
  • Menu and Recipe Creation
  • NewMenu Rollouts
  • Comprehensive Development of Original Signature Restaurant Concepts
  • Culinary Ideation and Menu Development
  • Culinary Ideation and Menu Development
  • Assistance in Selection Of Architectural And Kitchen Design Firms
  • Placement of Executive Chef Concepts & Training
  • Restaurant Concept Feasibility, Development and Implementation
  • Evaluation and ReConceptualization of UnderPerforming Restaurants
  • Review of Management Performance And Food & Beverage Objectives
  • Menu Engineering, Costing and Purchasing Analysis
  • Concept Ideation and Development
  • Menu Analysis and Design
  • Culinary Research and Development
  • Kitchen Organization and Layout
  • Marketing and PR Strategy
  • Leadership Development and Recruiting
  • Growth Strategy
  • PreOpening Advisement and Support
  • Design Coordination and Direction
  • General Consulting
  • Purchasing and Sourcing Advisement
  • Long Term Restaurant Operations