{"id":27918,"date":"2023-12-12T14:38:19","date_gmt":"2023-12-12T19:38:19","guid":{"rendered":"https:\/\/gfs.com\/?p=27918"},"modified":"2025-12-23T12:42:39","modified_gmt":"2025-12-23T17:42:39","slug":"la-sencillez-es-la-clave-del-exito-elaborar-un-menu-con-menos-ingredientes-da-mas-resultados","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/simple-is-successful-crafting-a-menu-with-less-brings-in-more\/","title":{"rendered":"Lo sencillo es lo que triunfa: crear un men\u00fa con menos opciones genera m\u00e1s ingresos"},"content":{"rendered":"

No hace mucho, a los comensales se les entregaban men\u00fas que podr\u00edan haber servido como felpudos improvisados. Estos men\u00fas gigantescos estaban repletos de fotos de platos y descripciones detalladas, lo que convert\u00eda el simple acto de pedir en toda una marat\u00f3n. <\/p>\n\n\n\n

\u00bfEl resultado? Una rotaci\u00f3n lenta de las mesas, clientes atrapados en el \u00abpurgatorio\u00bb de la carta y camareros y propietarios de restaurantes viendo c\u00f3mo se reducen sus beneficios. Por eso, desde hace un par de a\u00f1os se llevan las cartas m\u00e1s reducidas y minimalistas, que han demostrado ser un enfoque estrat\u00e9gico a la hora de dise\u00f1ar la carta.<\/p>\n\n\n\n

\u201cEs muy importante acertar con el men\u00fa\u201d, afirm\u00f3 Billy Nichols, especialista en soluciones empresariales de Gordon Food Service\u00ae. \u201cEs el elemento de la imagen de marca que llega a 100% de tus clientes\u201d.\u201d<\/p>\n\n\n\n

Seg\u00fan el Asociaci\u00f3n Nacional de Restaurantes<\/a>, la simplificaci\u00f3n de los men\u00fas ha sido una tendencia en auge a lo largo de 2023, y parece que ha llegado para quedarse. Los men\u00fas minimalistas encarnan la filosof\u00eda de \u201cmenos es m\u00e1s\u201d, seg\u00fan la NRA.\u00a0Mesa de cata<\/a> afirma que la sencillez es la clave para crear experiencias gastron\u00f3micas inolvidables. Este enfoque cobra a\u00fan m\u00e1s importancia si se tiene en cuenta el impacto de la inflaci\u00f3n en los precios de los alimentos y en el bolsillo de los comensales.<\/p>\n\n\n\n

Reducir gastos, aumentar beneficios<\/h3>\n\n\n\n

Los expertos del sector afirman que, en lo que respecta a los men\u00fas, los operadores deben tener en cuenta algunas cosas: m\u00e1s grande no significa mejor, y los men\u00fas sencillos que reflejen su marca y ofrezcan menos opciones son una opci\u00f3n m\u00e1s adecuada y productiva. En otras palabras, olv\u00eddate de los men\u00fas interminables y empieza a dise\u00f1ar esas obras maestras minimalistas. <\/p>\n\n\n\n

Gareth Berg, especialista en soluciones empresariales de Gordon Food Service, afirma que parece estar ganando terreno un formato m\u00e1s sencillo. <\/p>\n\n\n\n

\u201cLos men\u00fas m\u00e1s reducidos y precisos est\u00e1n claramente de moda y son algo que recomendamos. Presentan muchas ventajas, como menos existencias que gestionar, una mayor rotaci\u00f3n de las mismas \u2014lo que se traduce en una mejor calidad del producto y menos desperdicio\u2014, menos formaci\u00f3n del personal para ejecutar el men\u00fa y un mayor enfoque en los platos que se mantienen en la carta\u201d, afirm\u00f3. <\/p>\n\n\n\n

Berg afirm\u00f3 que los restaurantes con men\u00fas m\u00e1s reducidos pueden demostrar su talento culinario ofreciendo ofertas de temporada. Esto despierta el inter\u00e9s de los clientes y permite al establecimiento experimentar con nuevos platos y recetas para futuros men\u00fas.<\/p>\n\n\n\n

Y tampoco est\u00e1 de m\u00e1s quitar unas cuantas palabras.<\/p>\n\n\n\n

Samantha Hawkes, especialista en soluciones empresariales de Gordon Food Service, afirm\u00f3 que los men\u00fas con textos extensos en formatos de gran tama\u00f1o pronto ser\u00e1n cosa del pasado. \u201cTambi\u00e9n es bueno minimizar la fatiga del consumidor reduciendo las descripciones excesivamente prolijas de los platos\u201d, se\u00f1al\u00f3.<\/p>\n\n\n\n

Una herramienta que, seg\u00fan Hawkes, algunos operadores deber\u00edan tener en cuenta es un \u201ckit\u201d de men\u00fas o men\u00fas intercambiables con los que puedan trabajar durante todo el a\u00f1o. \u201cEsa opci\u00f3n permite a los operadores adaptarse m\u00e1s r\u00e1pidamente\u201d, afirm\u00f3. \u201cUn men\u00fa acertado garantiza que refleje con precisi\u00f3n la marca y cuente la historia del restaurante\u201d.\u201d<\/p>\n\n\n\n

Berg tambi\u00e9n recomienda que el men\u00fa refleje la esencia y el estilo del propio restaurante. \u201cTu men\u00fa describe qui\u00e9n eres. Conocer bien tu negocio es la clave del \u00e9xito\u201d, afirma.<\/p>\n\n\n\n

Demuestra lo que sabes y deshazte de lo que no sabes<\/h3>\n\n\n\n

Un consejo que, seg\u00fan los expertos, da buenos resultados es incluir en la carta \u00fanicamente los platos que los clientes piden con frecuencia y aquellos que el local sabe preparar bien. <\/p>\n\n\n\n

\u201cIntentar contentar a todo el mundo rara vez funciona\u201d, afirm\u00f3 Hawkes. \u00abNo pongas en evidencia ese art\u00edculo si no tienes solidez en un \u00e1mbito concreto. Lo \u00fanico que consigues es provocar una mala experiencia para el consumidor\u00bb, advierte. <\/p>\n\n\n\n

Nichols no podr\u00eda estar m\u00e1s de acuerdo. \u201cNo hace falta cumplir todos los requisitos. Cuando intentas complacer a todo el mundo, no convences a nadie. Adem\u00e1s, tampoco te conviene tener toda esa comida a mano. Si no se vende, pierdes beneficios. Cuando hay demasiados platos en la carta, casi da mala imagen al restaurante\u201d.\u201d<\/p>\n\n\n\n

\u00bfQuieres asegurarte de que est\u00e1s dando en el clavo? Seg\u00fan los expertos, no tengas miedo de pedir opiniones. \u201cExisten herramientas incre\u00edbles para recabar las opiniones de los hu\u00e9spedes en el \u00e1mbito t\u00e9cnico. Pide opiniones a tus hu\u00e9spedes, identifica las principales tendencias en las que las opiniones sean negativas y aborda esos aspectos negativos dentro del contexto de la marca\u201d, recomienda Nichols.<\/p>\n\n\n\n

 \u201cPuedes solucionar los problemas relacionados con el sistema de reparto o los problemas operativos para mejorar el servicio, pero no incluyas sushi en el men\u00fa de tu restaurante especializado en carnes solo porque a unas pocas personas les apetec\u00eda sushi\u201d.\u201d<\/p>","protected":false},"excerpt":{"rendered":"

Not so long ago, guests were handed menus that could double as makeshift doormats. These mammoth menus were bursting with food photos and detailed descriptions, turning the simple act of ordering into a marathon event.  The outcome? Slow table turnover, customers stuck in menu purgatory and servers and restaurant owners watching their profits dwindle. That’s […]<\/p>\n","protected":false},"author":20,"featured_media":27919,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[132,110,69],"tags":[],"class_list":["post-27918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\nSimple is Successful: Crafting a Menu With Less Brings in More | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/la-sencillez-es-la-clave-del-exito-elaborar-un-menu-con-menos-ingredientes-da-mas-resultados\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Simple is Successful: Crafting a Menu With Less Brings in More\" \/>\n<meta property=\"og:description\" content=\"Not so long ago, guests were handed menus that could double as makeshift doormats. 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