Planning For The Future
- Doing less, but better. The focus is on quality, rather than excessive variety by engineering the menu. The reduction of the range of dishes, simplify the similar choices and add options to premiumise.
- Focusing on the experience. With consumers reducing dining out expenditure each occasion will be a special event for them. The overall experience becomes more important.
- Communicate the value. With unavoidable cost increases these are going to be seen on menus. Reinforcing that value is both about quality as it is about low prices. Shout about the quality of the food.
- Investment in technology to eliminate basic manual tasks such as writing orders. Automation of kitchen tasks will lead to greater efficiencies.
- Improve ease of preparation of dishes, ensure accurate portion control and minimise wastage. Every served dish needs to be of a consistently high quality whilst maintaining margins. Frozen centre of plate dishes offer a great solution.
- Encourage frequent customer visits. Loyalty schemes provide data which allows targeted marketing.