Ever stop to think about thick food or cocktail menus featuring a dazzling array of choices?
It almost feels that everything in the book is being thrown at the guest ,hoping something will take!
Running counter to "too much" menu design , is the deconstructed” or simplified menu selection.
Deconstructed menus suggests that businesses have taken the time to understand customers needs, reducing order serve times.
Faster order turnaround times tend to reduce waste and mistakes possibly increasing spend from still hungry guests wanting something extra!
Shorter times to think about then receive menu choices tends to create better hospitality experiences, a win for everyone!
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Whilst cost cutting is a strategy which produces an outcome(s), does it longer term produce sustainable ROI (return on investment)?
Usually ROI should be measured by the costs of “doing something” versus the “value” delivered.
When implementing a cost cutting program, it’s so important to conduct a 360 degree examination of impacts and consequences before implementation is considered.