New guide published to help operators with menus post lockdown
Called Engineering profitable menus in a post-Covid world, the free-to-download guide has been designed to help restaurants reconsider their menus, with information on where to start, measuring and adjusting dish complexity, menu price elasticity and the perception of value.
Created by Unilever Food Solutions in partnership with guest insights platform Yumpingo, the guide will enable operators both large and small to maximise profitability, productivity and plate appeal, say the businesses.
Many restaurants in England will reopen their doors on 4 July after the Government has been lifted, with some choosing to offer limited menus in order to be able to meet customer demand and adhere to new health and safety guidance. With many operators having to address challenges such as reduced workforces, issues with ingredient supply and reduced covers due to social distancing measures, maximising profitability has never been more important, says Unilever Food Solutions.
“Chefs across all sectors will likely find themselves pressured to deliver whilst working around many restrictions come 4th July,” says Alex Hall, executive chef at Unilever Food Solutions UK & IRE.
“We wanted to make sure that, when they do go back into the kitchen, they have a tool that can help them take a close look at their menus, that enables them to make informed decisions around getting the right dishes – and, fundamentally, delivers them a profitable bottom line and keeps their customers happy.”
Chefs and restaurant from all sectors of the industry can download the free guide and tool from the UFS website. A webinar being held on 3 Aug that will further help operators in this post-Covid world.
“As the hospitality industry prepares to reopen its doors again, it’s never been more important to ensure that menus are optimised for the new realities facing restaurants and bars,” says Matt Holy, customer success manager at Yumpingo.
“Using data to inform these decisions will be key to driving profitability and customer retention, while also ensuring that kitchen teams are best equipped to handle the new complexities in place from social distancing.”
