The new recipe for restaurant success is simply do more with less. With all operational costs on the rise, it is imperative that the ingredient and product list is much less and can do so much more.
When I was working at Kelseys and Montana’s the number of menu items was in the range of 50 to 60 as we had something for everyone on the menu. The countless ingredients and products plus the continuous training of the kitchen and serving staff was challenging at best. And the time it took the guest to review the menu, then cook, serve and eat was not the most cost-efficient model.
The pandemic has forced the restaurant industry to evaluate all aspects of the business as the operator searches for any efficiencies to maintain profitability. How can one product, one ingredient be used on many items-can it travel well, is the prep time minimal and does it have a decent shelf life? These are all critical assessments that the operator is reviewing item by item to create a distinctive menu that will drive guest traffic and dollars to the bottom line.
In conjunction as a valued partner in the process, suppliers should look to their R/D department to develop and/or improve current products. Not only the classics but innovative items that both the operator and the customer are looking for to satisfy the budget and the appetite appeal.
Stir can engage in the process to discern and develop effective strategies on behalf of the supplier to support both the franchise and independent operators. Our unique understanding of both partners provides a 360 perspective that will prepare an effective and efficient platform that will support the “More with Less” strategy.
Scott Moore, President of Stir Creative Communication Inc., has been helping foodservice and hospitality suppliers and operators increase sales for over 30 years. For innovative and revenue-increasing programs, marketing, promotional campaigns and much more, contact Scott at 905-484-3094, scott@stircommunications.ca, or visit www.stircommunications.ca.