{"id":5290,"date":"2020-08-03T20:32:00","date_gmt":"2020-08-04T01:32:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/tapas-restaurant-finds-success-smaller-menu-more-takeout\/"},"modified":"2023-02-01T14:20:09","modified_gmt":"2023-02-01T20:20:09","slug":"tapas-restaurant-finds-success-smaller-menu-more-takeout","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/tapas-restaurant-finds-success-smaller-menu-more-takeout\/","title":{"rendered":"Tapas Restaurant Finds Success with Smaller Menu, More Takeout"},"content":{"rendered":"<p>Tapas sharing-style plates are a tricky sell during a pandemic. Seeing customers shy away from communal meals forced a Michigan restaurant to transition its menu, take a hard look at portability and rely on its POS system for inventory and cost control.<\/p>\n<p>The popular San Chez A Tapas Bistro in Grand Rapids began to re-examine its menu the moment tables were closed to dine-in customers in March. About 70% of the menu was cut because of reduced demand, labor challenges, product availability and inventory waste.<\/p>\n<p><img decoding=\"async\" alt=\"Pickup area with cubicles inside of San Chez A Tapas Bistro in Grand Rapids Michigan\" data-align=\"left\" data-entity-type=\"file\" data-entity-uuid=\"78301d16-fb7b-4b7d-bdc5-6ec25e62d3cb\" src=\"https:\/\/gfs.com\/wp-content\/uploads\/2022\/12\/inset-imageSanChezPickupRack-1.jpg\" \/>Now that the restaurant is open at 50% dine-in capacity, co-owners Cindy Lotterman-Schneider and Dan Schneider say the menu has been cut in half again, with attention on reducing kitchen prep and increasing product cross-utilization. Decisions are driven by their chef and POS reports.<\/p>\n<p>\u201cWe get great menu mixes and a weekly report on what we sell and what does and doesn\u2019t cross-utilize,\u201d Cindy says. Paella, a menu mainstay, is off the menu for now.<\/p>\n<p>With a downtown location that once thrived on office workers and event traffic, San Chez now sees 20% of its revenue from <a href=\"https:\/\/gfs.com\/es-us\/ideas\/food-site-profiting-through-portability\/\">to-go foods<\/a>. Cindy credits success in this area to working with Gordon Food Service packaging expert Jean Van Horn.&nbsp;<\/p>\n<p>Dan agrees: \u201cWe put products in bags and let them sit for 20 minutes to see how it would look and taste as <a href=\"https:\/\/gfs.com\/es-us\/ideas\/checklist-pickup-and-delivery-safety\/\">takeout<\/a>. With takeout tapas, you lose that beautiful presentation, so we have to make sure the quality is good.\u201d<\/p>\n<p>Another change for San Chez has been using a QR code to communicate its dine-in menu, and Cindy says it\u2019s been a big logistical and financial help.<\/p>\n<p>\u201cWe can change the menu in real time\u2014remove items or update pricing,\u201d she says. \u201cAnd with no paper or reusable menus, it\u2019s also a perception of safety that people can see.\u201d<\/p>\n<p>Despite the challenges, Dan Schneider remains positive: \u201cPeople\u2019s enthusiasm for going out to eat isn\u2019t that big right now. I think the popularity of the cashless payment and no-contact pickup is going to be a sign of the times for a while. In the meantime, we\u2019re confident that by paying attention to safety, listening to customers, we will come out stronger.\u201d<br \/>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>POS system drives changes, savings and efficiency through pandemic challenges.<\/p>","protected":false},"author":19,"featured_media":15443,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[110,69],"tags":[],"class_list":["post-5290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Tapas Restaurant Finds Success with Smaller Menu, More Takeout<\/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\/tapas-restaurant-finds-success-smaller-menu-more-takeout\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tapas Restaurant Finds Success with Smaller Menu, More Takeout\" \/>\n<meta property=\"og:description\" content=\"POS system drives changes, savings and efficiency through pandemic challenges.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.com\/es-us\/ideas\/tapas-restaurant-finds-success-smaller-menu-more-takeout\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-08-04T01:32:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-01T20:20:09+00:00\" 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