Trim the Fat With These Money-Saving Solutions for Your Restaurant Kitchen

kitchen with Greaseless commercial Fryer Restaurants are used to running a lean, well-oiled machine even at the best of times, but after such a tumultuous year for the F&B industry, many restaurateurs are looking for even more ways to save money. If you’re looking to “trim the fat” in your commercial kitchen, we hope these tips can help!

How Restaurants Can Save Money in the Kitchen

Pare Down Your Menu

This is one of the easiest ways for restaurants to cut costs. Identify your best-selling dishes and the dishes that cause the most food loss through spoilage or waste. Keep the earners, and cut the losers. Trimming your menu can not only reduce food spoilage but may also help your employees be more efficient, both in front and back of house. 

Make Every Square Inch Count

When running a restaurant, every square foot counts! You’re likely paying rent on space, so it’s important to make the most of what you’ve got, from the spacing of your tables to the kitchen counters. One easy way to make the best use of space in your commercial kitchen is to choose versatile kitchen appliances. 

For instance, the Quik n’ Crispy greaseless fryer allows you to produce “oven-fried” and baked foods all in one, compact appliance. Foods that might traditionally be prepared in a deep fat fryer, like french fries, chicken strips, etc. can be prepared quickly and with a fraction of the fat (20% to 40% less than when deep-fried!) by cooking them in one of our greaseless commercial fryers. But instead of taking up space for just one function, a Quik n’ Crispy can also cook grilled and baked items like pre-cooked burger patties, grilled chicken breasts, pizzas, hot sandwiches, pretzels, and more! 

Conserve, Conserve, Conserve!

Even if you’ve been pretty thrifty in managing your restaurant, it’s likely that there are some areas where you could still cut costs. Your power bill is a good place to start. Have you:

  • Switched to energy-efficient lightbulbs in ALL fixtures?
  • Programmed your thermostat for lower HVAC consumption during closed hours?
  • Invested in energy-efficient appliances where possible?
  • Trained your staff on energy-saving techniques, like promptly shutting refrigerator doors, turning off lights, keeping doors closed, etc?
  • Cleaned your refrigerator coils? You should be doing this twice a year!
  • Checked your refrigerator for leaks? (If you can slip a dollar bill through the crack between the doors when closed, you’re losing cooled air and need to replace your door gaskets.)

Water is another area where waste can easily build up over time without anyone noticing. To conserve water: 

  • Repair any leaking faucets or pipes immediately.
  • Only provide water if guests request it.
  • Install low-flow nozzles on dishwashing sinks. These newer models of nozzles give you the same rinsing power while using a fraction of the water of older varieties. 
  • Similarly, you can reduce the amount of water used per-handwashing (a vital part of any restaurant’s operations, but especially so now!) by installing low-flow aerators on hand-washing faucets. 
  • Train your employees on how to use less water while also maintaining important health and safety protocols. 

 

Do’s and Don’ts: Safety Tips for Using a Commercial Air Fryer

Chef preparing food in commercial kitchen commercial air fryer There are so many reasons to choose a Quik n’ Crispy greaseless fryer over a traditional deep fryer when outfitting a commercial kitchen. One reason that we don’t discuss as often here on the blog is how much safer air fryers are than traditional deep fat fryers.  

Deep fryers are notoriously dangerous; after all, you’re heating a large quantity of oil to temperatures in excess of 400 degrees Fahrenheit, then dunking food into said oil. When water comes into contact with hot oil, it instantly turns to scalding steam and can expand rapidly. If the food you’re placing in the fryer has any moisture or ice on it, you could easily get burned by steam or splattered by oil, resulting in severe injuries. 

We’ve all seen the videos of people accidentally blowing up their turkey fryers at Thanksgiving, sometimes even setting their houses, yards, and cars on fire in the process! In comparison to the hazards of deep frying, commercial air fryers are a much safer alternative. (And no, we’re not just talking about the fat content and caloric differences—though they are pretty stark.) Of course, like any piece of commercial kitchen equipment, it’s important to know how to safely operate a greaseless fryer. Keep reading to learn the do’s and don’ts of using your Quik n’ Crispy!

Air Fryer Safety Do’s and Dont’s

DO read the manual. 

We’ve made the Quik n’ Crispy extremely easy to operate, but you should always familiarize yourself with the manual before using any new commercial kitchen appliance. Doing so will help you get the most out of your greaseless fryer, so you can use it to your best advantage and feed your customers the tastier, healthier fare they’ll love. With proper use and maintenance, your machine will last many years as a kitchen workhorse. 

DON’T clean the fryer until it has cooled.

Like any cooking appliance, greaseless fryers can get very hot while in use, and take some time to cool down afterward. Make sure that your Quik n’ Crispy has cooled completely before attempting to clean it. 

DO assess the voltage and plug compatibility of the air fryer and power outlet.

Our greaseless fryers require a NEMA #6-30r outlet and require a 30 amp circuit. Never try to use an appliance with incompatible or insufficient outlets, as this can cause injury to the user and/or damage to the appliance. 

DON’T get the housing or electrical components of the fryer wet.

This one goes without saying, but you should never get the housing or electrical parts of an appliance wet. This can short out the appliance and cause severe damage.

DO keep the power cord away from excess heat.

We know kitchen space is often limited, and a busy shift can get chaotic. Make sure that the cord of your greaseless fryer (or any appliance) is safely positioned where it cannot be damaged from the excess heat of other appliances or equipment.

DON’T place objects on top of the fryer.

We recommend mounting your Quik n’ Crispy on a sturdy, foodservice-appropriate surface. Do not place objects on top of the fryer, and make sure there is at least 1” of space between the top, sides, and rear of the fryer and any surrounding walls, cabinetry, or other kitchen equipment. 

How to Reopen Your Restaurant Safely During the Coronavirus Pandemic

Empty restaurant interior As many areas start to lift the coronavirus restrictions on businesses, restaurateurs are planning the best—and safest—ways to reopen. Keeping your staff and customers safe is paramount, but what’s the best way to do so in light of the ongoing COVID-19 pandemic?
While every restaurant is different, there is some helpful guidance from the CDC to put you on the right track. Check out these tips for safe restaurant reopenings during the coronavirus pandemic

Safety Tips for Reopening a Restaurant During a Pandemic

There are two main components you’ll need to plan for with your restaurant reopening: Sanitization and procedure. 

Restaurant Sanitization for Coronavirus

While cleanliness and sanitization has always been important in restaurants, it’s even more important in light of the coronavirus pandemic. Before reopening your doors, make sure that your staff is well-trained on the new sanitization procedures you’ve put in place. Some tips include: 

  • Providing face masks to employees and requiring their proper use at all times in the restaurant. 
  • Removing high-touch items like salt and pepper shakers or table condiments, and instead offering individual packets upon request. 
  • Providing hand sanitizer stations and ensuring that bathrooms are cleaned frequently and restocked with hand soap and paper towels. 
  • Adding signs about proper handwashing to your existing handwashing signage. 
  • Think about other things you can do to prevent the spread of germs—installing motion activated faucets and paper towel dispensers or installing foot-operated door openers (this simple upgrade is inexpensive and easy to install yourself). 
  • Sanitize point of sale tablets or keypads between users to minimize guest exposure. 
  • Sanitize high-touch objects like door handles, light switches, tables, countertops, etc. 
  • Switch to paper menus that can be disposed of, or (for a more environmentally-friendly approach) create a menu board or sign that customers can look at to select their orders. 

Restaurant Procedures to Minimize Coronavirus Risk

  In addition to reducing the risk of exposure to coronavirus on surfaces through stricter sanitization, you may also need to enact some new restaurant procedures to keep everyone safe. For instance: 

  • Limiting capacity. In the F&B industry, we’re used to maximizing space and turnover, but now restaurants are limiting the number of diners who can enter at once. 
  • Enforcing social distancing (and communicating that to customers appropriately). For instance, some restaurants have made their social distancing guidelines easy to understand by taping off access to every other booth, or even filling the seats with mannequins. Others have found some extremely creative ways to encourage social distancing, from pool noodle hats to plexiglass barriers to “bumper tables.” 
  • Removing some tables and distancing the remainder to keep diners further apart.
  • Taking advantage of outdoor dining areas, or even creating new ones with sidewalk tables, picnic tables, or whatever fits your individual restaurant best. 
  • Continuing to encourage dine-out or takeaway orders. 
  • Using rolled silverware and eliminating pre-set tables.
  • Closing any communal areas like salad bars or buffets.

If you’re in an area that is reopening, we wish you the best! Continue to check back here on our blog for more restaurant tips and tricks from us here at Quik n’ Crispy.

Surviving COVID-19: Restaurant Marketing on a Shoestring Budget

Hand holding smartphone with Instagram app Commercial Air Fryer With restaurants still banned from offering on-location dining across most of the U.S., delivery and takeout are the order of the day. Some restaurants were perfectly positioned for this change because takeout and delivery were already large parts, if not the entirety, of their business models. However, for restaurants that brought in most of their revenue through on-site dining, this has been a challenging period of learning how to scale up to-go operations in order to fill the demand for curbside pick up or delivery

The unprecedented events the F&B industry is experiencing mean that now, more than ever, restaurant marketing on a small budget must deliver the utmost ROI possible. Keep reading for some restaurant marketing ideas to bring in revenue during the pandemic

Restaurant Marketing Ideas: Caviar Impact on a Shoestring (Fry) Budget

Without the ability to open your dining room, you may be looking at your restaurant space in despair as you continue to pay rent despite the empty tables. As long as you have the space sitting there empty, you might as well make the most of it. Think about how you can use your restaurant itself for marketing! Some simple and inexpensive ways to do that include:

  • Post signs in your windows or outside your building letting customers know that you are open for takeout and/or delivery, with easy instructions on how to place orders. This could be as simple as giving the phone number, to directing them to download your app, to ordering online through your website or partner service like Postmates, GrubHub, etc. 
  • Paint your windows to attract attention. Hire a window painter or, if you’re crafty, decorate them yourself to grab customers’ attention and let them know you’re still there. 
  • Do you have great food photography of your menu items? Order poster prints to show off those mouthwatering dishes.
  • This is a great time to offer some package deals or family-style combos. Put together a small menu of family meals or have a daily special meant for sharing with 2, 4, or 6 servings. If you have a deal like this (Family Four Pack, etc.) be sure to post it prominently in your window display, on your street sign, and on social media!
  • Capitalize on the ennui of your customers to drive sales. Everyone is sick of being stuck at home, making three meals a day and doing the ensuing dishes. It’s a great time to promote your takeout with concepts like “Dinner without the dishes!” “Easy, contact-free online ordering!” or even a “pandemic special” like a free roll of toilet paper with every purchase of a family meal deal. Get creative, have a little fun with it, and you may be surprised how much you can connect with your customers despite the circumstances.

If you’re one of the restaurant owners or operators scrambling to adjust to this new normal, you’re not alone! Our hearts go out to everyone affected by COVID-19, especially our friends in the F&B industry. We hope these marketing ideas help you get the most bang for your buck during this challenging moment in history.

3 Ways to Increase Your Gift Card Sales While Dine-In Service is Suspended

Wrapped gift box for gift card As the coronavirus pandemic and subsequent lockdowns continue around the world, many restaurants are pivoting to off-premises dining with take-out and delivery. This industry shift has helped a lot of restaurants keep their heads above water during this challenging time, along with another way to generate sales—gift cards! Keep reading to learn how you can use restaurant gift card sales to augment your business and give your loyal customers a way to show their support. 

Tips for Selling More Restaurant Gift Cards

As with any aspect of your restaurant business, a gift card program will need to be tailored to your unique brand, industry segment, location, customer base, etc. However, these are some general tips that can help you get started selling gift cards or improve your current gift card sales program

Create a marketing plan.

You don’t need to have a fancy marketing agency on retainer to create a marketing plan for gift card sales; it can be as simple as a bulleted list of answers to the following questions: 

  • Who? Your target demographic (age, interests, etc.)
  • What? The specific products (individual gift cards, gift card bundles, gift card/merch combos)
  • Where? The platforms you’ll use to get the word out (social media platforms, paid advertising, paid search, banner ads, local print or radio, cross marketing with other local businesses)
  • When? How long your promotion will run
  • Why? Okay, this one’s a freebie—because you’re trying to generate revenue during the pandemic!  

Be transparent with your customers.

When developing your marketing plan, remember to be as authentic and transparent with your customers as possible. If you’re struggling to make it through this economic disaster, you’re not alone. Don’t be afraid to ask for support, and make it easy for your customers to support you by selling gift cards online, offering shipping or delivery, etc. 

Show the faces behind your business and put a face to the impact of the situation. When people see the servers, bartenders, or owners they recognize in social media posts or other marketing efforts, they’ll feel more responsible and compelled to chip in. 

Make a bundle. 

Once you start selling gift cards, you may be surprised at how enthusiastic your customers can be. Allow them to go as all-out as they want by providing several options or levels. For instance: 

  • Individual gift cards, either in set denominations or customizable amounts
  • A gift card bundle, with deeper discounts the more you buy. (1 $50 gift card, 2 $50 gift cards for $95, etc.)
  • Gift sets or upsells with gift cards—t-shirts, hats, keychains, house-bottled sauces or other packaged food products

However you decide to market your restaurant gift cards, we wish you the best during this unprecedented time for the restaurant industry. If you haven’t, check out our guide to pivoting your restaurant to off-site dining during the coronavirus pandemic.

How to Pivot Your Restaurant Business to Takeout and Delivery

Cup of coffee in takeout cup While some cities throughout the U.S. have completely closed all restaurants, bars, and other F&B establishments, most areas are still allowing restaurants to operate in takeout and delivery capacities. This is a lifesaver for many restaurants, and if you haven’t already joined the movement to off-premises dining, it’s time to catch up.

Check out these tips to learn how to pivot your restaurant business to takeout and delivery during the unprecedented challenges of the COVID-19 pandemic. 

How to Switch Your Restaurant to Takeout or Delivery

Edit Your Menu for a Quality Off-Premises Dining Experience

If you have a moderately-sized or larger menu, converting to off-premises dining without a strategy is a recipe for disaster. Instead, edit your menu to optimize the takeout or delivery experience for your customers. 

Which dishes are your best sellers? Which dishes are most likely to travel and reheat well? The intersection of these two concerns is where you want to be. Create a takeout/delivery menu that makes the most of the situation to ensure quality even when the food is not being eaten at your restaurant. Most customers will understand the necessity for a limited menu and will just be happy to get a break from cooking (and doing dishes) while enjoying a bite from one of their favorite local eateries. 

Make It Easy for Customers to Order and Find Information

If you didn’t have your marketing house in order before coronavirus, let this be your opportunity to get with the program. If you did, now is the time to put all of that hard work to good use! Here’s a quick checklist to make it easier for your customers to support you: 

  • Review your directory listings—Google, Yelp, TripAdvisor, Facebook, etc. If you are operating under limited hours, make sure your hours are updated, and if possible, make a note that you are only open for takeout and/or delivery.  
  • Add your updated menu anywhere that has one (the above sites, your own website, food delivery sites, etc.) and make sure to label it clearly.
  • Update your website to make it easy for customers to find information about your hours, menu changes, takeout and/or delivery protocols, safety measures, etc. 
  • If you’re on any food delivery sites, be sure to update those, too. (GrubHub, DoorDash, Postmates, Uber Eats)

Announce Your New Offerings

Don’t just expect your customers to know that you’re still open for takeout and delivery. Let them know via social media (and stay active to stay front-of-mind with your customers), make an announcement in your email newsletter if you have one, and see if there are any local Facebook groups, radio/news shows, or community websites that you can use to boost your message. Consider publishing a press release as well, or teaming up with the local chamber or commerce or restaurant organization to do so. 

Make Safety and Hygiene Your Highest Priorities

Obviously the most important thing to keep in mind as you pivot to takeout and delivery is to keep your employees and customers as safe as possible. 

  • Conduct training on the updated health and safety standards from the CDC and WHO.
  • Don’t run out of hand soap, hand sanitizer, paper towels, gloves, etc.
  • Provide masks. While N95 masks need to be reserved for medical workers, you can purchase (or make) masks that will help prevent the transmission of coronavirus if one of your employees has it and doesn’t realize it yet. (Up to 25% of carriers may be asymptomatic.)
  • Require payment online or over the phone to minimize interaction
  • If offering delivery, instruct drivers to leave food at the door and keep a safe distance. 

Use Your Existing Resources to Your Advantage

While business is booming on food ordering apps like GrubHub and Postmates, if you’re able to use your existing workforce as delivery drivers, do it! We all need to stick together in these trying times, and food service workers are some of the most vulnerable members of our communities. Not only will it help your employees, but it is also a great look to be supporting the community in this way. Plus, your regulars will love seeing a familiar face delivering their meal!

What Your Restaurant Can Do in the Face of the Coronavirus Pandemic

Close up of handwashing in sink The coronavirus epidemic has taken a huge toll around the world, and here in the U.S., the restaurant industry has been severely impacted. Some areas are under shelter in place orders or stay at home directives, and many city governments have mandated that restaurants can only offer curbside pickup. The economic repercussions of the pandemic are especially visible in the restaurant industry, with much of the food service workforce depending on tips from in-store diners to survive.

In these uncertain times, the media coverage can be overwhelming. Check out these coronavirus pandemic tips for restaurants and visit the sources below to learn more. We hope this information will be helpful during this difficult period, and our thoughts go out to everyone affected by the pandemic. 

Coronavirus Pandemic Tips for Restaurants

Follow the CDC’s guidance. 

The Centers for Disease Control and Prevention (CDC) has an in-depth guide to coronavirus, the Interim Guidance for Businesses and Employers to Plan and Respond to Coronavirus Disease 2019 (COVID-19). Here you can find up-to-date information on cleaning and disinfecting, best practices for social distancing in your place of business, how to reduce transmission among employees, and other updates on recommendations for responding to COVID-19. 

Review the resources provided by the National Restaurant Association.

Visit the National Restaurant Association’s Coronavirus Information page for a wealth of information, including: 

  • Business resources like paid sick time laws and closures by state
  • Employee hygiene posters and infographics
  • Webinars on a variety of topics for restaurant owners and managers
  • Supply chain resources
  • A helpful directory of other resources from the FDA, OSHA, et al. 

The National Restaurant Association also has a whole page devoted to understanding the impact of the CARES Act on the F&B industry. On March 27th, the President signed the Coronavirus Aid, Relief, and Economic Security (CARES) Act, a $2.2 trillion economic relief package. This legislation includes $350 billion in loans for small businesses with loan forgiveness provisions. Be sure to review the resources for payroll support, employee retention tax credits, and community development block grants. 

Read OSHA’s COVID-19 materials.

The Occupational Safety and Health Administration (OSHA) is an agency within the U.S. Department of Labor. The Administration’s purpose is to: [E]nsure safe and healthful working conditions for working men and women by setting and enforcing standards and by providing training, outreach, education and assistance.

OSHA’s COVID-19 information includes medical information and hazard recognition, standards and best practices for employee health and safety, medical education about the virus, and control and prevention strategies to help flatten the curve and protect employees and customers.

Check out the FDA’s industry resources. 

The U.S. Food and Drug Administration is another plentiful source of information for the food and beverage industry during the coronavirus pandemic. Learn about changes to nutrition labeling of packaged food, food shortage and supply chain information (don’t worry, so far no food shortages are predicted), and what to do if an employee tests positive for COVID-19. 

From all of us here at Quik n’ Crispy, stay well and hang in there. We’re all in this together!

Burning the Candle at Both Ends: How Restaurants Can Avoid Employee Burnout

How to prevent restaurant employee burnout Occupational burnout is a serious problem within the challenging, fast-paced F&B industry, and it’s no wonder. Long hours, physically demanding work, and the emotional labor of serving the public all contribute to burnout. But what exactly is it? 

Also known as employee burnout, this phenomenon goes beyond someone just being tired. Burnout is a more serious, longer-term issue that can be hard to spot. Employees experiencing burnout may exhibit these symptoms:

  • Loss of interest and motivation in performing duties
  • Resentful, resigned, and/or cynical attitude
  • Feeling trapped or helpless
  • Decreased self-confidence
  • Being emotionally drained

So, what can you do as a restaurant owner or manager? Keep reading for some tips. 

How to Prevent Restaurant Employee Burnout

Schedule shifts with care. 

In the hectic world of restaurants, it’s easy for scheduling to get pushed to the back burner, but it’s one of the most important defenses you have against occupational burnout. Keeping your restaurant adequately staffed will help prevent burnout by keeping workloads reasonable and minimizing stress to your staff. 

Everyone needs time to rest and recuperate, so consider scheduling staff for longer stretches of consecutive work and longer stretches of consecutive time off. Instead of working almost every day with days off sprinkled in here and there, your employees may benefit from working 5 days on, 2 days off, or 7 days on, 3 days off, etc. 

It’s also important to make room for open communication with staff about their needs and challenges. Sometimes all it takes is talking to someone about the burnout they’re feeling, while other times an employee might just need a day off to recover after a period of working a lot of shifts. If an employee is struggling, they may need to speak with a counselor, and providing some flexibility for mental healthcare can be an important way to support them. 

Choose your team wisely.

This business can be very rewarding, but is also very challenging. In order to keep your restaurant running smoothly and providing excellent service to diners, you need to hire people who aren’t just in it for the money, but also have a passion for hospitality. Obviously you’re all there to make a living, but those who do not have the skills and/or personality for restaurant work are going to get burned out much more quickly than those who truly enjoy the work. 

On a related note, remember that good help is hard to find. If one of your team members is going through a challenging time—for instance, losing a loved one or battling an illness—try to be as supportive as possible. When you show support to your employees as individuals, they will be much more loyal than employees who feel like they’re just a cog in a machine. 

3 Ways to Create Unforgettable Restaurant Experiences

Wooden board with fries and sandwich Commercial Air Fryer Consumers have more choices than ever when it comes to answering the age old question, “What’s for dinner?” Whether buying groceries in person or online, using meal prep and delivery services like Blue Apron or Postmates, or choosing from the abundance of fast food and fast casual restaurants, it’s hard enough to get diners in the door. Once they’re in, you’ve got to ensure that they have a top-notch experience in order to earn their repeat business

So, how can you create those memorable dining experiences? We’re sharing some ideas to get you started. 

How to Create a Memorable Restaurant Experience

Personalization

Think about a person you met briefly, but who made a distinctly positive impression on you. What was it about them that sticks in your memory? Often, it’s the people who take an interest in us that capture our attention in return. Your restaurant should make guests feel that way—seen, appreciated, welcomed, and remembered. There are lots of ways to do this, including: 

  • Creating a culture of hospitality is key when hiring and training your staff. Their warmth and charisma are often the first and last thing a diner will remember about their visit.  
  • Make sure to ask customers if they have any dietary restrictions or allergies and if so, help them find menu items that will work for them. It’s also very much appreciated when the kitchen is willing to create or alter a dish in order to give a guest the best experience of your fare. 
  • Repeat customers are VIPs, and you can make them feel like it by remembering their names, orders, etc. Asking someone if they’ll have “the usual” is a simple way to indicate that you remember them.

Branding

The saying, “You eat with your eyes first” holds true, not just for plating and presentation of dishes themselves, but also for the presentation of your restaurant. You should have a strong sense of your restaurant brand identity, and that identity should run coherently through every aspect of your business, including: 

  • Signage
  • Interior design, lighting, decor
  • Menu design and content
  • Staff uniforms/dress code
  • Music
  • Printed and digital marketing materials

Social Media

Speaking of brand identity, one of the best ways to communicate, connect with, and delight your clientele is through social media engagement. Incorporating social media into the dining experience can add a dimension of excitement and novelty that will stick with customers. For instance: 

  • Make sure your social media handles are easy to find via signage, the menu, etc. 
  • Encourage diners to use a specific hashtag or geotag, or to “check in” when visiting. 
  • Play to the Instagram crowd with a unique specialty or seasonal dish that just begs to be photographed. 
  • Create a photo op or incorporate a focal point like a mural that diners will want to share on social media. 
  • Pay attention to negative comments and reviews. They might not be fun to hear, but the way you respond can shape the opinions not only of the reviewer, but also anyone who may come across it while searching for information on Google or a review site like TripAdvisor, Yelp, etc.

Of course, it goes without saying that the food is a main concern when it comes to creating a memorable restaurant experience. Check out our menu of foods that can be cooked in the Quik n’ Crispy greaseless fryer to offer your customers healthier options while still serving up hot, juicy, delicious, crowd-pleasing treats.

Change Is Good…Or Is It? The Pros and Cons of Menu Updates

restaurant tips: how to improve your menu Commercial Air Fryer In today’s social media-obsessed world, there’s always pressure to have the newest, coolest, or most “viral” thing to offer your customers, preferably with a catchy hashtag for optimal Instagram and Twitter trending. The temptation to change your menu is strong, but should you do it? If you’re trying to decide whether (or how) to update your restaurant menu, there are many factors to consider. Keep reading to learn the pros and cons of a restaurant menu refresh

To Update or Not To Update?

On the one hand, novelty is an easy way to grab people’s attention, and diners expect new, fresh experiences. On the other hand, diners love consistency and dependability (which is why chain restaurants have so many devotees), and a strong brand identity (including signature dishes or a whole menu) is a valuable asset in its own right. So what’s a restaurateur to do? Well, there’s no one-size-fits-all answer, but take a look at these pros and cons to help you discover what’s right for your restaurant.  

Benefits of Updating Your Menu

  • Flexibility to keep up with current dining trends
  • Adapt to changes in food prices and availability
  • Create excitement and urgency among customers who want to try “the next big thing”
  • Showcase seasonal ingredients
  • Feature seasonal dishes that feel special (think about the popularity of Pumpkin Spice Lattes, for example)
  • Keeping up with customer preferences, like healthier menu options

Benefits of Keeping Menu Consistency

  • Less time spent training and re-training staff on new menu items
  • Updating the physical menu, including design and printing costs
  • Updating the menu on your website, search engine listings, etc. 
  • Diner loyalty/confidence
  • Less marketing required; diners become more literate in your offerings
  • Reduction of disappointed diners (we’ve all been That Person who ordered their one favorite dish only to find it’s been discontinued!)

In truth, the answer as to whether, how much, and how often to update your restaurant menu is entirely up to you, and the correct choice depends on many different factors. Ideally, you can strike a balance between retaining signature menu items that are memorable to longtime fans, as well as adding interest and urgency with seasonal specials and new menu concepts every three or 4 months.

If you’re looking for ways to expand and improve on your menu, check out our greaseless air fryers. The Quik n’ Crispy not only offers a healthier, easier way to serve up foods with the flavor and consistency of fried versions, but also allows you to update your menu with a range of profitable menu items

Give us a call today at  972-669-8993 to learn more about Quik n’ Crispy greaseless fryers and how you can take your restaurant business to the next level!