It is one of the questions I always ask during initial meetings with a new restaurant client: When was the last time you changed your menu? They would give an answer and would always ask in return: How often should we change the menu?
As in many situations, it depends on a lot of things.
For other restaurants, it's as often as every month. For others as long as twice or once a year.
First, changing a menu takes time. If you're a seasoned chef or restaurateur, it might be the easiest thing to do for you. I know of a chef who changes menus every month and does the whole thing in one hour. Of course, that does not include testing and costing. Other chefs take months.
Unassisted, I can change a menu in a month. That's because I take the time to recost and test recipes I have not tested. I also like to arrange dishes properly.
The frequency of menu revisions depend on the following:
YOUR CUSTOMERS. Country clubs and other exclusive clubs have to change every month. This is to avoid customers from getting tired of the menu. In this case, a once a month revision is necessary. In other cases like specialty restaurants or lean menu arrangements, a twice a year revision should be okay. This could be applied for places who specialize in certain dishes like crabs, chocolate and the like.
SEASON. It is always best to use what's in season. So to adapt your menu to what's in season, it would be good to revise the menu to make use of seafoods, fruits and vegetables that are easily accessible to you.
ECONOMIC MOVEMENTS. Inflation would always be a key factor to any restaurant. When prices increase and your food cost cannot handle the increase anymore, it's time for a revision. When there's a sudden increase or shortage of an ingredient, it's time for a revision.
Remember, changing a menu doesn't mean totally replacing your current offerings with all-together new ones. It is best to retain your bestsellers and introduce fresh dishes. Don't be afraid to put new or experimental dishes just as long as you've tested them.
In the next blogpost, i'll let you in on how to revise your menu.
Sunday, January 25, 2009
Saturday, January 17, 2009
Love is in the air
It's January. The New Year is done. Chinese New Year is a few days ahead. After that, what's next?
Yes, you got it. It's Valentines day! That means probably one of the busiest times for a restaurant. If you have not planned for Valentines day, you still have time to do so.
So what exactly do you want to do on Valentines?
You might say, "No, not the same 'dinner for two'...", "How about a family Valentine feast?" or what about a Chocolate buffet?
What promotion or special offer, if you have any, will be dependent on what is hot or most profitable in your locality. That will apply to your decision on the food, service, serving size and other promotions.
Valentines is mainly targetted towards couples, husbands and wives. Second would be families who eat out on February 14 with their children adn relatives. Next would probably be group of friends. Where I live, I have seen both. There are restaurants who target couples. Others stick to family diners.
As to the menu, it is usually items in the menu made extra special or named to suit the day like Heart Crepes with Chocolate Sauce or "Steak my Heart away" or something to that effect.
No matter what works for you, it is best to keep in mind, like other special occasions, this is no time to mess with the food. The food, the service, the place, all have to be special.
One thing I would like to remind restaurant managers is to take it easy on the heart shapes. Don't overdo it! Flowers would be expensive during these times but there are other ways to make a romantic setting. you may use candles, figurines, covered votives, rose petals (tell your florist to collect for you in advance), plants, pillows, music. Keep the heart shapes to invites, cake or dessert and flyers. Other than those, it just might get tacky.
Also, take it easy on the "red" color. Overdoing it might make others see red. Red is a great color but not to be overused on Valentines day.
One other thing is keep the good ambience going. Don't overpack your restaurant just because you want to optimize the day. Diners need some space.
So happy valentines day planning to you!
Yes, you got it. It's Valentines day! That means probably one of the busiest times for a restaurant. If you have not planned for Valentines day, you still have time to do so.
So what exactly do you want to do on Valentines?
You might say, "No, not the same 'dinner for two'...", "How about a family Valentine feast?" or what about a Chocolate buffet?
What promotion or special offer, if you have any, will be dependent on what is hot or most profitable in your locality. That will apply to your decision on the food, service, serving size and other promotions.
Valentines is mainly targetted towards couples, husbands and wives. Second would be families who eat out on February 14 with their children adn relatives. Next would probably be group of friends. Where I live, I have seen both. There are restaurants who target couples. Others stick to family diners.
As to the menu, it is usually items in the menu made extra special or named to suit the day like Heart Crepes with Chocolate Sauce or "Steak my Heart away" or something to that effect.
No matter what works for you, it is best to keep in mind, like other special occasions, this is no time to mess with the food. The food, the service, the place, all have to be special.
One thing I would like to remind restaurant managers is to take it easy on the heart shapes. Don't overdo it! Flowers would be expensive during these times but there are other ways to make a romantic setting. you may use candles, figurines, covered votives, rose petals (tell your florist to collect for you in advance), plants, pillows, music. Keep the heart shapes to invites, cake or dessert and flyers. Other than those, it just might get tacky.
Also, take it easy on the "red" color. Overdoing it might make others see red. Red is a great color but not to be overused on Valentines day.
One other thing is keep the good ambience going. Don't overpack your restaurant just because you want to optimize the day. Diners need some space.
So happy valentines day planning to you!
Thursday, January 8, 2009
Really knowing the industry is a must!
As I was doing my planning for 2009, it brought me thinking about the potential clients I will approach this year for my restaurant consultancy business.
Most of my potential clients, obviously, are those restaurants who are under some marketing or operational problem. One of the main reasons they are in their situations is the lack of know-how on properly and successfully running a restaurant. You see, the people who own restaurants and hotels in the city where I am from are wealthy people who are knowledgeable in other industries. The hotels and restaurants they put up are their "status symbols" or the outlet of their financial capacity. One other reason is that the people they hire to run their companies are just as inadequately unequipped to run the restaurants.
Most of them depend on the people they hire to make the restaurant succeed which is but normal since they are paying them for the said task. However, it is totally a futile effort since the owners don't know what is the right thing to do so how would they know if their employees are doing it right.
So part of my consultancy is owners with procedures and controls that will let them know if the restaurant is doing great or otherwise and whether their employees are doing their jobs or not.
However, it is totally dependent on owners to take seriously their very important role of knowing the restaurant or foodservice industry well. I would like to think that this the true sign of an owner's desire to make the company succeed and be profitable. When owners, who usually are wealthy and busy with other businesses show interest in knowing how to run a restaurant, no matter how small scale it may seem compared to their other businesses, it is a good start towards making good decisions for the restaurant.
Most of my potential clients, obviously, are those restaurants who are under some marketing or operational problem. One of the main reasons they are in their situations is the lack of know-how on properly and successfully running a restaurant. You see, the people who own restaurants and hotels in the city where I am from are wealthy people who are knowledgeable in other industries. The hotels and restaurants they put up are their "status symbols" or the outlet of their financial capacity. One other reason is that the people they hire to run their companies are just as inadequately unequipped to run the restaurants.
Most of them depend on the people they hire to make the restaurant succeed which is but normal since they are paying them for the said task. However, it is totally a futile effort since the owners don't know what is the right thing to do so how would they know if their employees are doing it right.
So part of my consultancy is owners with procedures and controls that will let them know if the restaurant is doing great or otherwise and whether their employees are doing their jobs or not.
However, it is totally dependent on owners to take seriously their very important role of knowing the restaurant or foodservice industry well. I would like to think that this the true sign of an owner's desire to make the company succeed and be profitable. When owners, who usually are wealthy and busy with other businesses show interest in knowing how to run a restaurant, no matter how small scale it may seem compared to their other businesses, it is a good start towards making good decisions for the restaurant.
Sunday, December 14, 2008
Time for looking back and looking forward
It's usually the time of the year when most companies do their yearend review and planning for the next year. Whether you have a big or small operation, you should do the same too.
This would be the time to look at the year's financial statements, guest feedback summaries, business activities done from operations to marketing and try to plan for the year ahead.
It would be graet if your operations are automated to give you a annual report in a jiffy. But if you are not, it's still very possible to do your annual reviews with a little difficulty and work, of course.
What do you need to be looking at?
1. Your annual sales figures with monthly reports.
2. Your average guest check
3. Your food cost
4. Turnovers (dining room, employees, stocks)
5. Number of functions, if any, and percentage of functions' contribution to your income,
6. Success rate of marketing and promotions activities
The next year would probably pose to be a difficult year for business in general. But don't worry too much yet. In the first place, people may stop shopping, but they may not stop eating. That they will still eat in restaurants will be the problem. Get your restaurant ready for the hard times. Make your plan. Anticipate your hurdles and know exactly what to do now while you are still thinking clearly.
New years are refreshing in a way in my opinion. So here's hoping you could get the refreshing you need as well. Happy planning!
This would be the time to look at the year's financial statements, guest feedback summaries, business activities done from operations to marketing and try to plan for the year ahead.
It would be graet if your operations are automated to give you a annual report in a jiffy. But if you are not, it's still very possible to do your annual reviews with a little difficulty and work, of course.
What do you need to be looking at?
1. Your annual sales figures with monthly reports.
2. Your average guest check
3. Your food cost
4. Turnovers (dining room, employees, stocks)
5. Number of functions, if any, and percentage of functions' contribution to your income,
6. Success rate of marketing and promotions activities
The next year would probably pose to be a difficult year for business in general. But don't worry too much yet. In the first place, people may stop shopping, but they may not stop eating. That they will still eat in restaurants will be the problem. Get your restaurant ready for the hard times. Make your plan. Anticipate your hurdles and know exactly what to do now while you are still thinking clearly.
New years are refreshing in a way in my opinion. So here's hoping you could get the refreshing you need as well. Happy planning!
Monday, November 24, 2008
Setting the Holiday Mood
It's about 30 days before Christmas and if you haven't put up christmas decorations in the restaurant, you should do it now! A lot of restaurants seem at a loss as to how to set the mood for the holidays. Take note, setting the mood does not only mean putting up christmas decorations but making guests feel, taste and smell Christmas when they enter your restaurant.
Aside from decorations, your menu should have the Christmas "feel". Nope, you don't have to redo your menu or replace it temporarily with a Christmas-inspired menu. This is one of those times that the adage, the simpler, the better, really makes sense. The key is putting in a little effort yet seemingly simple to do.
One of my favorite simple Christmas treats for dining guests is giving them free Christmas cookies. Guests would love it! Serve the cookies, about one to two pieces per guest, once the guests are seated and voila!, you are setting the mood. Just make sure that the cookies have Christmas'y taste or look to them and that the waitstaff explains that they are special free Christmas cookeis for guests. Don't have Christmas cookie recipes? Don't worry. The world wide web makes it easier now to search for recipes. Just give it a little twise and make it your own version.
Another would be music. How simple could it get! Choose Christmas songs that are suited to the theme or ambience of your restaurant. Note that not just any song will do. If you have a fine dining restaurant, go for instrumentals or piano Christmas classic. If the place is upbeat, go for pop versions.
Insert one or two special dishes exclusively for the Holidays. You may have a main dish and a dessert or two main dishes or two desserts. Sometimes, just playing around with colors of food does the trick. Of course, keep in mind healthy cooking for the Holidays.
Christmas is around the corner. Surely other restaurants are cooking up their gimmicks. So should you!
Aside from decorations, your menu should have the Christmas "feel". Nope, you don't have to redo your menu or replace it temporarily with a Christmas-inspired menu. This is one of those times that the adage, the simpler, the better, really makes sense. The key is putting in a little effort yet seemingly simple to do.
One of my favorite simple Christmas treats for dining guests is giving them free Christmas cookies. Guests would love it! Serve the cookies, about one to two pieces per guest, once the guests are seated and voila!, you are setting the mood. Just make sure that the cookies have Christmas'y taste or look to them and that the waitstaff explains that they are special free Christmas cookeis for guests. Don't have Christmas cookie recipes? Don't worry. The world wide web makes it easier now to search for recipes. Just give it a little twise and make it your own version.
Another would be music. How simple could it get! Choose Christmas songs that are suited to the theme or ambience of your restaurant. Note that not just any song will do. If you have a fine dining restaurant, go for instrumentals or piano Christmas classic. If the place is upbeat, go for pop versions.
Insert one or two special dishes exclusively for the Holidays. You may have a main dish and a dessert or two main dishes or two desserts. Sometimes, just playing around with colors of food does the trick. Of course, keep in mind healthy cooking for the Holidays.
Christmas is around the corner. Surely other restaurants are cooking up their gimmicks. So should you!
Monday, November 10, 2008
Basics your waitstaff should review
Sometimes, in a restaurant's desire to advance things or upgrade service, the basics are the ones mostoverlooked or forgotten. Most successful restaurants have great waiter tableside manners aside from great food.
I personally believe that while it is good to up the level of service in your restaurant, the basics should be adhered by all means.
UTMOST COURTESY. I love restaurants whose waitstaff make you feel special. There are restaurants wherein you feel like you owe them for coming to dine. Waiters should be courteous, friendly and sincere. THey should know how, when and what to communicate to guests. They should be on-hand to wait on guests but not to near as to suffocate guests.
EXCELLENT KNOWLEDGE. ABOUT MENU AND RESTAURANT. Every waiter, whether regularly employed or on-call, should be adept with everything there is to know about the restaurant and the menu. No waiter should be let out into the dining room without great knowledge of how the food tastes, ingredients, house specialties and management. At the same time that they should know what to answer guests, they should also know what NOT to tell guests and how to dodge the question. (There are things that guests cannot know.)
BAISC TABLE SERVICE. Your waiter should know the kind of table service used in your restaurant,whether it be french, russian, buffet, etc. But train waiters as well in the different types of table service even if they are not used regularly in your restaurant. Teach waiters what to do on certain occasions and circumstances they might encounter during service.
Waiters are your major frontliners. What they say and do are representative of your restaurant even those they do unintentionally. Therefore, all measures have to be taken to ensure that they represent you well.
Need restaurant checklishts? Click here.
I personally believe that while it is good to up the level of service in your restaurant, the basics should be adhered by all means.
UTMOST COURTESY. I love restaurants whose waitstaff make you feel special. There are restaurants wherein you feel like you owe them for coming to dine. Waiters should be courteous, friendly and sincere. THey should know how, when and what to communicate to guests. They should be on-hand to wait on guests but not to near as to suffocate guests.
EXCELLENT KNOWLEDGE. ABOUT MENU AND RESTAURANT. Every waiter, whether regularly employed or on-call, should be adept with everything there is to know about the restaurant and the menu. No waiter should be let out into the dining room without great knowledge of how the food tastes, ingredients, house specialties and management. At the same time that they should know what to answer guests, they should also know what NOT to tell guests and how to dodge the question. (There are things that guests cannot know.)
BAISC TABLE SERVICE. Your waiter should know the kind of table service used in your restaurant,whether it be french, russian, buffet, etc. But train waiters as well in the different types of table service even if they are not used regularly in your restaurant. Teach waiters what to do on certain occasions and circumstances they might encounter during service.
Waiters are your major frontliners. What they say and do are representative of your restaurant even those they do unintentionally. Therefore, all measures have to be taken to ensure that they represent you well.
Need restaurant checklishts? Click here.
Monday, November 3, 2008
Enhancing Family Style Dining
One of my faorite type of restaurant services is family dining. I guess because of my personal attachment to my family and because of the easy of how to set one up.
Family-style dining is a great idea for restaurants located near neighborhoods or villages and in malls. It's a good way to showcase your food since the quantity of the food gives your food a look of abundance and height if presented beautifully. It is also a good way to save on ingredients and other operating expenses. Why? Because the quantity of the food, which is around 3 to 5 persons per order, brings savings and uses ingredients more economically compared to single person servings. It brings the restaurant savings on fuel, labor, water, electricity and effort. There are also savings on ingredients that are packaged in bulk compared to single servings like what is needed for single person savings.
If you are planning or is currently running a family-style restaurant, here are some tips for you:
Think of the entire family when you plan your menu. Your guests range from very small children to senior citizen. The tendency is thinking only of food for chldren and adults. But most of the time, we forget menu or service suited for older people who might be on certain diet restrictions or motion difficulty. Put together a versatile menu but not one that tries to hit all. You may stick to your theme but vary the nutritional content and the ingredients.
Be consistent. If it's a family restaurant, make sure that the utensils, tables and chairs and the service match.
Maintain a family homey atmosphere. If you want to invite families to your restaurant, have an ambience akin to dining at home, that is, warm, homey, cozy and comfortable. Train your staff about dealing with fussy children, senior citizen and everything in between. Keep in mind that there are certain antiquities about eating at home and your staff should understand those.
Need some help with your restaurant? Click here!
Family-style dining is a great idea for restaurants located near neighborhoods or villages and in malls. It's a good way to showcase your food since the quantity of the food gives your food a look of abundance and height if presented beautifully. It is also a good way to save on ingredients and other operating expenses. Why? Because the quantity of the food, which is around 3 to 5 persons per order, brings savings and uses ingredients more economically compared to single person servings. It brings the restaurant savings on fuel, labor, water, electricity and effort. There are also savings on ingredients that are packaged in bulk compared to single servings like what is needed for single person savings.
If you are planning or is currently running a family-style restaurant, here are some tips for you:
Think of the entire family when you plan your menu. Your guests range from very small children to senior citizen. The tendency is thinking only of food for chldren and adults. But most of the time, we forget menu or service suited for older people who might be on certain diet restrictions or motion difficulty. Put together a versatile menu but not one that tries to hit all. You may stick to your theme but vary the nutritional content and the ingredients.
Be consistent. If it's a family restaurant, make sure that the utensils, tables and chairs and the service match.
Maintain a family homey atmosphere. If you want to invite families to your restaurant, have an ambience akin to dining at home, that is, warm, homey, cozy and comfortable. Train your staff about dealing with fussy children, senior citizen and everything in between. Keep in mind that there are certain antiquities about eating at home and your staff should understand those.
Need some help with your restaurant? Click here!
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