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The Secret Ingredient for Staying Popular & Profitable | FoodPower is a restaurant consulting firm that coaches industry leaders to leverage strengths, create concepts, refine menus & identify opportunities to increase revenue & capatalize on the changes in today's dining out patterns.
Two decades ago, when Steve Jobs returned to Apple, he cut their products from 350 down to 10. He believed that customers wanted 10 remarkable products more than they wanted 350 average ones. We all know how that story turned out: their stock has risen from $2 back then to $100 today!  Most bars and restaurants would benefit from this thinking. Even removing 10% of your items would help a lot of you streamline your operations, costs and increase profit margins.
As new labor laws arise this year, it's more important than ever to take a closer look at your menu. There's money hiding in there and we at FoodPower can help you find it.
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.
More than 15 years ago, I was asked to collaborate on a book called, "50 Proven Ways to Build More Profitable Menus" by Bill Marvin, better known as The Restaurant Doctor. In my section of the book, I explained the importance of the menu - it affects everything in the restaurant. In a perfect world, I would build a menu first and then plan the concept around it. I love clarity on the menu with easy-to-read fonts and some order so the diner can make the best possible decision quickly.