Why restaurants are failing
In the midst of an economic recession many of the newbie restaurants in my area are already out of business. Those establishments that are hanging in there, frankly, have been around for a while and have weathered past economic storms. For those that ventured into these turbulent waters over the past year I do have some menu design ideas for you.
1. Ask yourself, again, does my menu offer a differentiated product that my client base is looking for.
2. What am I able to do without, “trimming the fat” is not just beneficial for the appearance of the food and our customers, and it also will help you strengthen your contribution to marginal profitability. Eliminate those menu items that are simply not moving.
3. Make you seasonal menu items more adaptable to market changes, are your ingredient selections nimble enough to jump over the hurdles of market price changes.
