{"id":5506,"date":"2021-10-05T12:19:00","date_gmt":"2021-10-05T17:19:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/think-shrink-menu-flexibility\/"},"modified":"2023-05-24T13:18:37","modified_gmt":"2023-05-24T18:18:37","slug":"think-shrink-menu-flexibility","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/think-shrink-menu-flexibility\/","title":{"rendered":"Think Shrink for Menu Flexibility"},"content":{"rendered":"

This article originally appeared in the Gordon Food Service Foodscape<\/a> publication.<\/em><\/p>\n

In a business fixated on growth, \u201cshrink\u201d can\u2019t be good. Think again. A smaller menu can provide more flexibility and protect profits during times of rising or unstable pricing.<\/p>\n

The summer season is a great time for menu management. People are busy, and a menu with fewer, simpler options allows them to choose quickly. It also eases the load on your kitchen, which may be affected by labor shortages.<\/p>\n

It\u2019s time to think like a food truck\u2014present a craveable menu built around fewer items that can be cross-utilized on the menu. The longer the menu, the more costly it is to maintain. More dishes mean more products, larger storage capacity, extra kitchen skills and a bigger staff. Reducing any of those can offset food costs.<\/p>\n

Don\u2019t forget about your brand<\/h3>\n

Menu changes shouldn\u2019t come at the expense of your brand<\/a>. It requires an understanding of your customers. Do guests want more fresh choices, local flavors, global options? Define your menu based on expectations of your position in the marketplace.<\/p>\n

The pandemic had a huge impact on the availability and price of certain products. Seasonality also affects pricing and your profitability on menu items. Act deliberately. What looks like a bargain during the middle of the July growing season may be a burden in winter. Here are some decision-making tips: <\/p>\n