There are so many items on a menu you have to wonder if it is necessary? Do you need this many items? Every restaurant has a different concept and offers a varied menu. The customer it brings in varies one from the other. But, it is essential restaurateurs are not fixated on making the menu appear more cluttered than required. Do not put items on your menu if it is not needed. Big menus mean big inventory and kitchen staff, big cost, big waste. And an all time confusion for the customers. It is practical to maintain a menu that can be easily handled, and one that rakes in the profit despite the smaller number of items.
More choice does not mean more profit. You may think because there’s so much to choose from, customers will keep coming back for more. This is a common mistake made amongst managers and owners. Inefficient and large menus can end up confusing people about who you are and what your specialties are. Simply put, more choice is not necessarily profitable for business.
The 80/20 Rule
This rule is applicable to menus as well. Industry experts evaluate that regardless of the number of items you have on your menu, the profits consistently come from the top 3 to 4 sellers. This means having 12 appetizers on the menu does not add to sales. 6 or 7 appetizers would satisfy customers and they will be more equipped to sell it to their friends, when not confused by choice.
Stripping down a menu is not the hardest thing. What is hard is telling yourself it is the right thing to do. We naturally believe, the bigger the better. But, it doesn’t always work that way. A menu with fewer items means eliminating the slow sellers that don’t bring your restaurant any kind of profit. It also means reducing the ingredients and products used to prepare these dishes.
Your guests will no notice, because the top sellers are still there and you can accommodate special requests whenever possible. It will improve the quality of food, reduce unnecessary costs and simply kitchen management and your pocketbook will be a happy one!