Keep things simple in the kitchen
Support your kitchen and service teams in these difficult times by considering how you can move away from multiple menus with complex choices.
Almost all businesses have had to streamline their menus in the pandemic but this has had very little effect on consumers, since 77% of consumers are happy to visit a restaurant with a limited menu*.
Creating a smaller menu helps with not only stock control, but tighter labour control too. If the menu is smaller, focus on the description on the menu to make all the dishes sound very appetising, using all the buzz words customers want to hear. All of this will make things in the kitchen a lot simpler, particularly if you no longer have the same resources you once had and if you can’t get hold of certain products.
* OMNE Hungry for New Edition 2, 2021