There are many reasons to move to a smaller menu, but here are 5 really good ones:
1. Fresher food: if you have less to stock, chances are, what you are using will get used faster and, therefore, it'll be fresher. Guests will take notice and appreciate fresher ingredients.
2. Faster covers: a smaller menu makes it less taxing for your kitchen to execute, so they may actually turn out dishes much quicker than expected. Also, guests on a time crunch will appreciate speed in getting their food to the table.
3. More consistency: we are know consistency is key! Fewer items means fewer recipes, therefore there's more focus, which is so important.
4. Happy chef: it makes sense that if a chef has a smaller core menu, they can have fun and take risks with specials and seasonal dishes without worrying about adding more ingredients or clutter to their kitchen.
5. More knowledgeable staff: with fewer items to learn, there is less room for error. They will also have the confidence to not only sell menu items, but also up-sell, which means higher ticket averages.