Thanks to the phenomena of Master Chef and the boom in trendy cooking shows, we have become a society who love watch food being prepared. Not only has this phenomena created a generation of ‘’foodies’’ is has also turned diners into modern, savvy consumers who are not only aware of the how their food is prepared but also the quality and variety of ingredients being used.
Not every restaurant can cater for live preparation of food due to kitchen design restrictions, however it can be integrated into your operation using action stations to create a relaxed atmosphere that encourages socializing. Action stations can also be more economical than plated meals, because guests only ask for what they want.
It’s no surprise that current economic conditions are requiring belt-tightening when it comes to food and beverage, but there are many creative ways to deal with these slimmed down budgets without sacrificing quality.
Firstly it’s important to take the time to review design of your menu in terms of the money makers and budget breakers. It is key to frequently analyse the dishes and menu items that are the best sellers and make simple steps to make these more prominent on the menu itself.
Studies have shown that diners hold menu attention for 90 seconds. That doesn’t give you a lot of time to highlight the items from which you stand to gain the most profit. If your menu descriptions read like a book, they aren’t going to captivate the diner who’s used to social media.
Keeping on the healthy note, creative vegetarian menu items made with seasonal vegetables and produce can be a big hit with diners and huge cost savers for your restaurant.
Whether you manage your restaurant yourself or you sub lease the operation, these are 5 simple steps that will breathe life into and create a buzz around your food and beverage operation this season.