Menu Development
Never mind that most restaurant brands are short-staffed or without a culinary innovation department. Outside eyes—especially when it comes to seasonal, special, or limited-time offers (LTOs)—help any restaurant brand to create objectively better menus.
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Limited time offers, or LTOs, are not a new concept in the restaurant business. In fact, rolling out a special menu, special offer, or special marketing theme for a short amount of time is a tried and true practice in the industry.
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Imagine this: Your culinary team is faced with developing a new menu to meet sales goals. The menu is expected to launch in the fall of next year. You have several challenges.
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The culinary product sales process has changed. It used to be that you could walk into a sales meeting and present a frozen product. Nowadays, it takes a heck of a lot more than that. You need to be prepared to present a variety of applications for your product, none of which include your product…
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Many restaurant companies struggle with stagnant sales, reductions in traffic, and lower margins than they’ve had in the past, all because costs never seem to go down. These companies reluctantly accept lower margins as a way of life (or death). In some cases, restaurants will blindly raise prices to try and remedy the problem, but…
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For a successful restaurant, food costs generally make up 30-35% of total expenses. If it’s higher, it’s time to cut. There are many moving parts when it comes to cutting food costs, and we believe analyzing a restaurant’s menu item yield is a critical first step. This is why, at FDR, we offer menu yield analysis…
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