What’s the quality of the beef and other menu items?
With inflation running rampant and driving up restaurant cost of goods, there still, in our opinion, needs to be a laser focus on presenting the best possible product to customers – even if it is an option at a higher price.
We see so many menus that don’t take the time to explain the source or grade of center of the plate proteins, sides, or even if the prepared item is scratch made. It matters. Guests want to know what differentiates you from your competition.
Take time to carefully test and source the best possible options for your menu. Don’t just serve a NY Strip – but tell the grade, what ranch it’s from, or give the option to upgrade to a grass fed cut. Not everyone cares, but a growing numbers of guests will seek it out.
https://www.supermarketperimeter.com/articles/9399-natural-meats-in-high-demand-in-2023
What about your eggs? Are they truly pasture raised? Are your biscuits scratch made? Are your vodka selections sought out for sustainability?
Often times I hear chefs buying better meat grades or better ingredients but failing to inform guests or list it anywhere in the restaurant or menu.
Options and a more diligent attention to these details will continue to matter – seize the opportunity to not only do better by your guests, but possibly carve out some upsells and margins for your bottom line.
