We've written a number of times in the past about menu engineering and menu design, and the impact that it can make on your business overall.
Recently Toast's Content Strategist Allie Tetreault and I had the opportunity to speak with Chef Brian Duffy, a restaurant consultant that you may have seen on TV shows like Bar Rescue, Date Plate and The Today Show. What started as a conversation about tips on menu creation expanded to subjects like restaurant culture, new menu parties, employee training and education, brand recognition and core values.
An abbreviated version of the interview, as well as discussion topics, is below, but the full 45-minute long interview, jam-packed with helpful tips, is available for free.
As with any situation where you're interacting with people, know your audience. Incorporating local tastes and culture (while adding your own style and touch) to dishes you serve can make them memorable and relatable to your customers.
Your menu should always be evolving. Make it a point to review your product mix report to see which items are underperforming, and replace them to maximize the performance of your offerings.
Update your menu four times a year. Keep your menu fresh by offering new dishes each season. Consider using locally sourced seasonal ingredients for freshness and authenticity.
Interview your customers about what they'd like to see on your menu. There may be items that you've overlooked that your customers are hoping to see.
To learn more about Chef Brian Duffy, check out the following links:
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