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When managing a restaurant, it is always important to plan the menu in a way which both has a set of staple items, as well as a share of dishes which can bring a sense of novelty. The restaurant in the case study has a challenge concerning customers who are unable to experience the same dish twice due to daily menu changes. In order to solve the issue, the restaurant needs to introduce standard portion sizes and establish a menu consisting of both regular and temporary seasonal dishes.
First of all, since many clients wish but fail to try the same recipe twice, the restaurant has to satisfy the demand by making certain meals always available during distinct seasons. For instance, in summer, the restaurant can offer fifteen meals which will be on the menu every day. A standard menu possesses several advantages over the daily one including a simplified ordering process and easily obtainable data on guests’ preferences (Dopson & Hayes, 2019). At the same time, the restaurant also can introduce a temporary menu which may be available only for several weeks or days. The temporary menu may consist of meals made of the ingredients bought during the time when they are sold at the lowest price (Dopson & Hayes, 2019). Such a feature will provide guests with a chance to try new meals when they become tired of the items listed on the standard menu. Moreover, the recipes from the standard menu must have clearly defined portion sizes to help the restaurant plan their costs correctly. The knowledge about how much money is spent on each meal will allow the restaurant to optimize its expenses.
The restaurant presented in the case study has to introduce a temporary menu in addition to the standard one. The latter will allow guests to always have an opportunity to experience their favorite items, while the former will provide them with diversity. Moreover, in order to make its expenses more transparent and be able to control them, the restaurant has to implement standard portion sizes for those items which will remain always available to clients during seasons.
Reference
Dopson, L., & Hayes, D. (2019). Food and beverage cost control. John Wiley & Sons.
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