Kid Cashew Wood-Fire Grill
Mediterranean-inspired wood-fire grill featuring rotisserie meats, scratch-made mezze, fresh salads, and craft cocktails
Overview
Kid Cashew brings together the warmth of Mediterranean hospitality and the flavor of wood-fire cooking. From whole-bird rotisserie to shareable mezze and market-fresh sides, the concept blends craveable, better-for-you food with a lively bar and patio experience.
Our focus has been strengthening unit economics through menu engineering, bar program optimization, and consistent execution—while keeping the brand’s handcrafted ethos and open-hearth theater at the center of the dining room.
The Challenge
To scale a wood-fire grill concept, we needed to protect culinary quality and speed while expanding the daypart mix and building awareness in new markets.
- Standardize wood-fire and rotisserie procedures across varied kitchens
- Balance throughput with made-from-scratch prep at peak periods
- Grow bar revenue with a tighter, high-margin cocktail and wine list
- Elevate brand presence via refreshed design and local store marketing
- Maintain food costs with premium proteins and seasonal produce
Our Solution
We built a scalable playbook that preserves the hearth-cooked soul of the brand while improving speed, consistency, and profitability:
Culinary Systems
Spec’d rotisserie and grill SOPs, cook-to-par guides, and prep cadences; streamlined mezze mise en place and hot line station maps for faster service.
Menu Engineering
Optimized core items for margin and speed, introduced seasonal features, and re-positioned shareables to drive average check without slowing the line.
Bar Program
Tight cocktail spec book, batchable signatures, curated Mediterranean wines, and draft standards to lift bar mix and reduce waste.
Brand & Growth
Updated interiors and patio experience, neighborhood-level marketing, and a photography style that highlights the hearth, fresh herbs, and plating.
Results
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