WE HAVE THE INGREDIENTS FOR SUCCESS.
When it comes to making sure your restaurant reaches success, it all starts with your menu. From making sure you’re including the latest in culinary trends to incorporating customer feedback, developing a modern menu takes a lot work. Affinity Group is here to help with menu development do’s and don’ts from our talented team of culinary experts.
| KEEP IT CURRENT Do your research and make certain that whatever is being touted as a culinary trend has the longevity to last on your menu. |
| STREAMLINE WHAT YOU SERVE When it comes a successful menu, less can actually mean more. Especially when you consider all the time and execution that goes into maintaining a large menu. |
| LET YOUR MENU DO THE HEAVY LIFTING Your menu is your best sales tool. Make sure it has a smart design and is appealing to read. Using preparation techniques, as well as words and phrases that play on people’s senses are all great ways to pique your customer’s interests. |
| OFFER EXCLUSIVES Look for an interesting culinary trend that no one else near you is doing and incorporate it into your menu to both excite your current customers and attract new ones. |
| LISTEN TO CUSTOMER FEEDBACK Honestly listen to your customers thoughts think of your menu. Consider making changes based on any recurring criticism that you hear in their feedback. |
| READ REVIEWS Scan comments, read reviews and look at what people are saying about your menu in a variety of places. |
| MAKE THE MOST OF SOCIAL MEDIA Stay active in popular channels and post questions about your menu on your own social media channels for your followers to respond to. |
| TALK TO YOUR TABLES The biggest “do” in developing your menu is to get out on the dining floor and talk to your customers. Going table to table and asking what they’ve chosen to order and why, or what they wish you offered but don’t is probably the best way to get the most honest feedback you need to make sure your menu succeeds. |
| FALL FOR FADS Fads come and go and having a fad on your menu can be perceived by customers as a lack of creativity in your kitchen. |
| MAKE SOMETHING FOR EVERYONE Create a menu that targets the kinds of customers you actually want to serve. |
| SERVE UNTESTED RECIPES You have a chef and commercial-grade equipment for a reason. Make sure your team has completely mastered any new recipe before it goes anywhere near your menu. |
| PRICE YOUR MENU TOO LOW It’s a common misconception that you should automatically price your menu lower than your competition. Instead, price it based on the kind of customer you want to attract. |
| LET TOO MANY COOKS IN THE KITCHEN Customer feedback may help for refining a dish, but letting them dictate your entire menu is a no-no. Making sure your chef stays empowered helps them stay creative. |
| READ TOO MUCH INTO REVIEWS Reading reviews can be a double-edged sword. They can be great for seeing what’s not working at your restaurant, but at the end of the day you can’t let reviews define you. Staying true to your own creative vision is the best way to stay a unique location. |
| ARGUE ON SOCIAL MEDIA Take conflict resolution offline. Nothing looks worse than a combative restaurant owner or manager. Engaging in online argument is a sure way to turn off new customers fast. |
Positioning your menu for success may take a lot of time and effort, but remember that Affinity Group is always here to help every step of the way. From helping to develop signature menu items to sharing our expertise around consumer trends and insights to delivering on-site product training, we are ready to help you elevate your menu and maximize profits as you continue Building Your Bridge to Success.