Whether it's introducing seasonal produce or replacing dishes that are not taken so well by the diners or improvising with trendier options, changing and rotating the menu keeps diners excited and coming back for more. A good menu is at the heart of every restaurant. But, executing a new menu launch is no easy feat.
Crucial Aspects
Launching a new menu involves a careful insight about the preferences and likes of the targeted customers. It is important to identified uniqueness offered, and why guests prefer a restaurant over other.
First of all planning plays the most crucial role in making a new menu's launch successful and focus on understanding the taste and preferences of the guests and incorporating it in chef's culinary repertoire. It require a proper planning and research over a period of time and to get the flavours and textures right to meet the taste of guests.
Effective training and testing is one of the necessities when it comes to making a new menu launch successful. Talking about training, the servers and host /hostess should be well aware of the changes that have been incorporated in the new menu. From potentially fatal allergies to food sensitivities to price points and trends, knowing how a dish is prepared and what's inside it makes all the difference for customers.
One must be aware of the age group of diners, profile, average time spent on the table to understand what would work. Customers always spend if they enjoy what they're getting in return. When it comes to testing, it is very important to gain feedbacks from guests who order new features. Asking them open-ended questions helps to understand how well the menu will perform when it actually launches.
Bu hikaye Hotel Business Review dergisinin November - December 2023 sayısından alınmıştır.
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Bu hikaye Hotel Business Review dergisinin November - December 2023 sayısından alınmıştır.
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