Home Bar Management Menu strategies that can save you money

Menu strategies that can save you money

Posted by ianmara on Nov 7, 2011 in Bar Management | 0 comments

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Saving cash in the kitchen can impact your bottom line in countless ways. It can free-up funding to maintain staff, increase training or improve design. Perhaps you can finally hire that social media marketing company you’ve had your eye on.

Here a few interesting tips we found in this article on Kraft Foodservices’ website.

1. Less (on a plate) is more – A chef interviewed by KF suggests restaurants should focus more on the “eating experience” than volume of food.

2. Emphasize side dishes – Paying attention to the side attention is a way to distract diner’s attention from cutting costs with what’s in the middle of the plate.

3. “Speed scratch” – Start with a base product and use it to make variations. This will save shelf space.

4. Borrow from ethnic staples – Learn what makes those dishes so effective in terms of flavors and seasoning.

5. Don’t be afraid of smaller menu items – Another chef said his national chain found that check averages went up when they began including more snack-type options.

6. Expand on what you have – Dunkin’ Donuts, for example, used their donut mix to create a bagel.

7. Make your sauces last – Making sure you’re knowledgeable about the science behind starches and gums can help them go farther without impacting flavor.

(Kraft Foodservices)