Tasting Table<\/a> says simplicity is the key to creating unforgettable dining experiences. This approach becomes even more essential when you consider the impact of inflation on food prices and diners’ wallets.<\/p>\n\n\n\nTrim Down, Up Profit<\/h3>\n\n\n\n
Industry experts say that when it comes to menus, operators need to keep a few things in mind: Bigger is not better, and simple menus that reflect their brand and have fewer offerings are a more conducive, productive way to go. In other words, ditch the doormats and start designing those minimalist masterpieces. <\/p>\n\n\n\n
Gareth Berg, Gordon Food Service business solutions specialist, says a more straightforward format seems to be catching on. <\/p>\n\n\n\n
\u201cSmaller, more precise menus are definitely trending and something we recommend. There are a lot of positives, like less inventory to manage, higher turnover of inventory which equals better quality product and less waste, less training of staff to execute the menu and higher focus on menu items that remain,\u201d he said. <\/p>\n\n\n\n
Berg said smaller menus can flex their culinary muscles by running LTOs. It intrigues the customers and allows the operation to experiment with new items and recipes for future menus.<\/p>\n\n\n\n
And it doesn\u2019t hurt to shave off a few words.<\/p>\n\n\n\n
Samantha Hawkes, Gordon Food Service business solutions specialist, said wordy menus on large landscapes will soon be a thing of the past. \u201cIt\u2019s also good to minimize consumer fatigue by reducing overly wordy item descriptions,\u201d she said.<\/p>\n\n\n\n
One tool Hawkes says some operators should consider is a menu \u201ckit\u201d or interchangeable menus that they can work with all year long. \u201cThat option allows operators to pivot more quickly,\u201d she said. \u201cA successful menu ensures it accurately reflects the brand and tells the restaurant\u2019s story.\u201d<\/p>\n\n\n\n
Berg also recommends that a menu look and feel like the restaurant itself. \u201cYour menu describes who you are. Knowing your business is the key to success,\u201d he says.<\/p>\n\n\n\n
Showcase What You Know, Ditch What You Don’t<\/h3>\n\n\n\n
One piece of advice experts say works well is only putting items on the menu that customers order frequently and items the establishment does well. <\/p>\n\n\n\n
Trying to appease everyone rarely works, Hawkes said. \u201cDon\u2019t showcase that item if you\u2019re not strong in one space. You\u2019re just setting yourself up for a bad consumer experience,\u201d she warns. <\/p>\n\n\n\n
Nichols couldn\u2019t agree more. \u201cYou don\u2019t have to check all the boxes. When you try and pander to everyone, you appeal to no one. You also don\u2019t want to have all that food on hand. If it doesn\u2019t sell, you\u2019re out of profit. When too many items clutter a menu, it almost speaks poorly of the restaurant.\u201d<\/p>\n\n\n\n
Want to be sure you\u2019re hitting the mark? Don\u2019t be afraid to ask for feedback, according to experts. \u201cThere are some amazing tools out there for guest feedback in the technical sphere. Ask for feedback from your guests, determine large trends where feedback is negative, and address those negatives within the context of the brand,\u201d Nichols recommends.<\/p>\n\n\n\n
\u201cYou can fix issues with your delivery system or operational issues to improve service, but don\u2019t put sushi on your steakhouse menu just because a few folks wanted sushi.\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":"\n
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