Who can help you rework a menu or run a collaboration dinner?
Culinary R&D is Eatsy Concierge's broadest resource category — menu design, prep and live service, plus pastry and baking, gelato flavour design, kombucha and ferments, drinks and cocktail design, and menu and selection consulting. R&D is about turning a concept into something your kitchen can serve consistently, so equipment, prep and staffing belong in the same conversation.
- Matching fee
- Free for restaurants, no lock-in
- What it is
- Matching and initial screening — not inspection or a guarantee
- Categories covered
- 6 categories, 23 services
- Market
- Taiwan-first, expanding to Japan
R&D and a guest chef are different jobs: R&D leaves you a repeatable recipe and process; a guest slot is a one-off event where dates, fee structure, who supplies ingredients and who makes the promo assets matter most. Separating them early prevents mismatched expectations later.
What this category covers
- Menu R&D · Prep · On-site
- Ice-cream flavor design
- Drinks & cocktail design
- Kombucha & ferment design
- Sourdough & festive bread
- Dessert & pastry
- OEM assembly
- Menu & selection consulting
Partners you may meet
Chef Cola
Menu, ferments, baking and venue planning — R&D to opening, all in one.
A chef Eatsy has worked with — menu R&D, ferments and opening plans, all forged on the floor. His design always starts from real service. Easy to hand over.
Will
Trilingual × drink design × on-site support — talks the talk, mixes the drink.
Trilingual and a drink designer both — builds the list, runs the floor; reads the room and keeps just the right measure. A fit for international occasions.
This is matching and initial screening, not inspection or a guarantee; the final engagement and terms are for you and the partner to confirm.
About menu development
- Should I book R&D or a guest chef?
- R&D if you want to replace a set of items long-term and serve them consistently; a guest chef if you want a talked-about event in a specific window. They also chain: run a guest night to test appetite, then develop the winners into a permanent menu.
- What should we agree before starting?
- Dates and kitchen constraints, fee structure, who covers ingredients and consumables, who produces the promo assets, and who owns the recipes and images. Recipe ownership is the one most often skipped — and it decides whether you can keep selling the dish afterwards.
- We're small and only want a few dishes changed. Still relevant?
- Yes — that's usually menu and selection consulting rather than full R&D. Describing the problem (a slow daypart, prep that's got too complicated) matches better than asking to "change the menu".
Further reading
Other resource categories
Prefer to browse? The directory lists every partner in this category.