This is a podcast where I talk about how your menu is killing your business. There’s a term called Paradox of choice – it talks more along the lines that the more choices you have to make, the harder it’s for you to make a decision. So, I will give you an example right now… Listen to the Podcast
If you look through a lot of restaurant’s menu, they have so many items on it but really maybe just 10 items are the items that people are buying often. So why not just focus on that 10. For restaurants that have multiple offerings; the headache of that for the back-end is ridiculous – the supply chain, cooking process, storage all these things. So why stock up on items that you might sell just once a day? You can’t scale up that way; so it’s definitely better to focus on top-selling items.
With a 100 items on the menu? How do you keep inventory of stock? How do you preserve all that? Even counting that big inventory can be overwhelming.
Streamlining your menu gives you less headache, fewer vendors to deal with, less supply chain challenges, less storage issues, less loss of items, less power and less freezer requirement.
Variety confuses. Yeah! sure consumers love it – they want to choose this or that but the back-end is just way too much.
listen to the podcast
Key Take Away Points:
- Streamlining your menu gives you less headache, fewer vendors to deal with, less supply chain challenges, less storage issues, less loss of items, less overhead to manage the raw materials
- Paradox of choice – the more choices you have , the harder it’s for you to make a decision
- Focus on the items your customers buy the most sounds very obvious but it is not
- You can’t scale up with mediocre products
- You can’t master all, don’t be jack of all menu offerings
- Save yourself the inventory headaches; wastage and spoilage
- There has to be a critical demand for every item on your menu.