How can you update your menu to keep it fresh and relevant?

What are people actually eating and drinking? Are you buying in excess stock you don't need? What are people sending back to the kitchen?

It’s as simple as a pmix, look at the “product mix” weekly or bi-monthly and see what’s moving. Your guests will tell you what they want. If you pay attention to your orders and inventory you see how things are moving as well and hopefully adjust your par levels. At a more human level you can always watch the wave go through the kitchen from starters to desserts, and also see where the bottle necks are/what station is getting railed. It’s seems second nature but it’s simply being aware of what’s happing daily and quantifying that with data. Just a chef’s perspective.

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Smaller menus can be great. It's easy to get overwhelmed by choice. Seasonal menus are my favourite - they're simple andreduce food waste!

The 6 points for any successful menu: 1. Clear & Concise: Easy-to-read fonts, short descriptions, logical layout. Highlight "stars" strategically. 2. Visually appealing: mouthwatering photos, innovative use of white space, color psychology. 3. Test & refine: A/B test designs, gather staff feedback, and consider seasonality and trends. 4. Menu Engineering: Analyze profitability & popularity (stars vs. dogs). 5. Accessibility: cater to dietary needs and offer relevant options. 6. Upsell & Cross-Sell: Strategically place complementary items.

Definitely true we cook for them I’d they’re happy it’s the best publicity and they spread the word and bring you more guest

Power of 5 points, 1. Listen Up! Gather feedback through surveys, comment cards, or even casual customer conversations. 2. Trend Spotting: Identify recurring requests or complaints to understand evolving preferences. Are there dietary needs you need to address? 3. Popularity Power: Analyze which items consistently receive praise or high sales. These might be your "stars" to highlight further. 4. Tweak & Test: Based on feedback, consider revising unpopular dishes, offering seasonal variations, or introducing new options customers crave. 5. Evolving Menu: Review feedback regularly and adjust your menu to keep it relevant, exciting, and aligned with customer preferences.

I believe tracking movement of specific menu items is one of the best KPI’s to monitor when making decisions on menu changes. Consider seasonal items and what local trends are. Engage your guests in tasting demos and let them drive the menu changes that will drive participation!

Keeping the menu fresh and relevant- - Menu is considered as the most viewed printed publication by the Guests, hence the menu should speak the mission, vision and concept of the venue. - With the ever evolving restaurant industry one should take extra precautionary measures while designing the menu. - One needs to assess the current menu items sales summary with the help of menu engineering to identify the placement of menu items in the predefined metrix. Star signifies the items with high profitability and high demand whereas Plowhorses signifies low profit but high demand which can be improvised, Puzzles signifies high profit - low demand and Dogs as low profit and low demand which can generally be eliminated from the menu.

Use what's in season! Ingredients in season tend to be cheaper and taste better. While social media trends come and go, ingredients seasonality rotate every year. It's very easy to explain why something new is being introduced if you are explaining you value ingredients that are in season. Seasonal changes can be consistent.

1.?Seasonal Changes: Incorporate seasonal ingredients into your menu. This not only ensures the freshness of your dishes but also gives you a chance to keep changing and updating your menu. 2.?Customer Feedback: Listen to your customers. 3.?Food Trends: Keep an eye on current food trends. 4.?Local Produce: Utilize local produce as much as possible. 5.?Nutritional Options: With growing awareness about health and fitness, consider adding some healthy, nutritional options to your menu. 6.?Cultural Celebrations: Align some of your dishes with cultural celebrations or local events. 7.?Testing and Tweaking: Regularly test new dishes and tweak existing ones based on feedback and sales data. 8.?Presentation: Revamp the look of your menu.

It's all about listening to the feedback of your guests and keeping your finger on the pulse if what is currently going on in the industry. Fresh new additions will always be accepted with open arms. Ensuring these items meet your desired food cost parameters should be a non negotiable. Sacrificing your hardline for cost should never be an option for providing good menu ideas. Lastly, the execution of these should align with your businesses success plan and previously determined time needs depending on your business model.

It’s important for your products to be unique and worth the attention of your guests, even if it’s something as simple as a cheeseburger. What are you doing to make your guest spend their hard earned money at your establishment? Is your cheeseburger better than your competitors? Why? Understand the trends, understand your market, and understand your guests needs.

How to keep your menu updated and refresh- - With this ever evolving Hospitality Industry one needs to stay updated with emerging new trends in regards to rendering the best Gastronomic experience to the Guest and to stay ahead of the curve. - Constant evaluation of the Menu items sales summary and Menu Engineering is imperative to get a brief analysis of the Menu Items which are stars, plowhorses, puzzles and dogs. - Menu items which fall under star and plowhorses categories are considered as the best performer menu items whereas puzzles needed a little push which could be little changes in pricing or recipe or presentation of the dish. However the item falls under dogs needed to be removed from the menu which are less profit margin.