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As you prepare to restart your operation, this is a good time to review and potentially revise your menu. You will need to determine if you will start with a limited or full menu in the beginning, depending on clientele and anticipated volume. You should keep in mind, a reduced menu can backfire if the consumer is looking forward to the comfort of going back to a pre-March 15 environment. Give guests and staff something to get excited about, a limited time offer can help introduce new menu items as well as create that excitement.
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With gatherings becoming more common as people get back to normal, now is the time to review/revise your catering business, Consider if you will be doing off premise catering and/or on premise. If offering off premise, develop bulk family style meals. You can incorporate “bulk” items from your regular menu or develop new items that better will hold up better to traveling. Make sure all the items have “Destination Quality”. There is no bigger turn off than soggy bread or overcooked pasta. This is also true for your
curbside /take-out menu. If not were not offering curbside or take out before this crisis then consider introducing a limited menu of items that travel well. take a look at your packaging, French fires should not be packaged in a container that holds moisture, “de-constructed” cooked items (selling Lobster Rolls in its components: cooked lobster, rolls, and aioli sauce). These are simple suggestions but can go a long way in making your meals more enjoyable once they get to the final destination for consumption. Another option is to incorporate meals kits into your menu. Many people are learning new skills and meal kits can be a way for many to learn to cook. Include detailed instructions with every kit,no only how to prepare but how to store and handle raw food components. You could also make a video and post on your website of the preparation of your kits.
Chances are your dining room is going to look much different than pre COVID-19. You may have more space in your wait areas. Why not add grab-n-go selections in an attractive cooler in that area and were permitted by state and local laws incorporate wine, beer or even cocktail pairings.
curbside /take-out menu. If not were not offering curbside or take out before this crisis then consider introducing a limited menu of items that travel well. take a look at your packaging, French fires should not be packaged in a container that holds moisture, “de-constructed” cooked items (selling Lobster Rolls in its components: cooked lobster, rolls, and aioli sauce). These are simple suggestions but can go a long way in making your meals more enjoyable once they get to the final destination for consumption. Another option is to incorporate meals kits into your menu. Many people are learning new skills and meal kits can be a way for many to learn to cook. Include detailed instructions with every kit,no only how to prepare but how to store and handle raw food components. You could also make a video and post on your website of the preparation of your kits.
Chances are your dining room is going to look much different than pre COVID-19. You may have more space in your wait areas. Why not add grab-n-go selections in an attractive cooler in that area and were permitted by state and local laws incorporate wine, beer or even cocktail pairings.
Where is your revenue coming from in the post COVID-19 world?
No research has shown COVID-19 is transmitted through food, and the risk of the virus being transmitted on food packaging is quite low. However, some customers may still hesitate to have even distant contact with a restaurant employee or delivery worker at the moment, particularly if they are part of a vulnerable population. Offering menu items in bulk can help minimize personal contact while still attracting business (and controlling costs). Are there items you can offer that can be prepared and sold in large batches, then popped into a customer’s freezer to be enjoyed at various points in the coming weeks? Think baked ziti, lasagna, soups, stews, chili and even comforting treats like cookies and pies.
Easy of use
Your menu must be easy to find regardless of if it in your restaurant, website or social media
Post your menu at your front door
Maybe a poster in your windows
Free standing menu boards at the door
Put your menu front and center on your website
It must be easy to find and navigate
If you have a separate menu for carryout/curbside clearly state that
Use social media
Highlight new menu items
Remind customers of their favorite dishes
Online ordering
Post your menu at your front door
Maybe a poster in your windows
Free standing menu boards at the door
Put your menu front and center on your website
It must be easy to find and navigate
If you have a separate menu for carryout/curbside clearly state that
Use social media
Highlight new menu items
Remind customers of their favorite dishes
Online ordering
Now is the time
Analyse your menu, what is working, what has not been working, introduce new item
Do you have items on your menu that just weren't popular, not cost effective, to labor intensive? If so use this opportunity to make changes to your menu. Take off those items that were just not working for you. If you have been wanting to try out new items do it now.
Do you have items on your menu that just weren't popular, not cost effective, to labor intensive? If so use this opportunity to make changes to your menu. Take off those items that were just not working for you. If you have been wanting to try out new items do it now.
Order types
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Curbside/take out/delivery
With reduced dining room capacities take out and curbside pick ups will be with us for some time. Some things to consider when building these menus are: How well does a menu item travel? Packaging Tamper evident packaging Who's driving? Third party delivery service Expensive Who controls the customer data Self delivery You control data You control timing You control how product is handled |
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Dine in
Customers come to you for the experience as much as the food. Decide if you are going to offer your entire menu or a downsized menu. If you have been offering takeout you may want to offer your full menu in the dining room. Consider your clientele and the anticipated volume when deciding which way to go. Also consider that customers are looking forward to something different or even want the comfort of what they have been missing during the time your have been closed. |
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Meal kits
You are not only competing with other restaurants but with grocery stores and meal delivery kits. Why not get in the game? You could offer make your own pizza kits, soup, BBQ nights, Birthday celebrations and other special events. Consider steak and potato or other side dish kits you can put together, provide all the ingredients and easy preparation suggestions. |