6 Questions to Ask Yourself When Planning Your Restaurant Week Menu
Pro-tips to maximize profitability from Sysco’s Ricky Webster
You can begin uploading your Inlander Restaurant Week menu NOW. To have a super successful event that impacts your bottom line during Inlander Restaurant Week and beyond, Sysco Spokane’s Business Resource Consultant encourages you to ask these six questions.
1. Does your menu tell your restaurant’s story? If this is a diner’s first experience with your restaurant, does your three-course menu help them understand what to expect when they return?
2. Are you thinking about seasonality? Taking seasonality into account can have a big impact on profits. For instance, heirloom tomatoes are expensive in the winter. Could you replace tomatoes with roasted beets, instead?
3. Is your menu labor intensive? You know labor costs are going to be a huge issue this year, so think about the prep time each dish is going to take. If an item is going to take an excessive amount of time from your staff, maybe it’s not the right item to put on your Restaurant Week menu.
Inlander Restaurant Week is about providing a broader taste of your menu.
4. Are your portion sizes correct? Three courses is a lot of food. Keep in mind Inlander Restaurant Week is about providing a broader taste of your menu. You can likely take portion size down to remain profitable, while still managing diner satisfaction.
5. Can you make a big impact? Look for concepts or items that your staff can consistently prepare that are very impactful and flavorful.
6. Are you providing opportunities to upsell? Consider including add-ons to your menu. For instance, give diners the option of adding prawns or anchovies to their first course salad for an additional charge. Allow diners to upsize their protein portion for an additional charge, or add 3-ounce wine pairings with each course for an additional price.
