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.
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?
Tamper evident packaging
Third party delivery service
Who controls the customer data
You control data
You control timing
You control how product is handled
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.
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.