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The key to lowering costs and operational efficiency for restaurants is to use fewer ingredients replicated throughout the menu. Once you start with a lean menu with fewer items, you’ll be able to purchase much more precisely, keep a tighter control on stock and gain more control of your kitchen. 

“A complex menu is the most common pitfall a chef faces.  Make sure the menu is not too extensive - 3 starters, 4 main courses and 3 desserts. Make sure that certain ingredients you use are multi-purpose and interchangeable in your dishes.”

Edwin van Gent
Culinary Advisor, Unilever Food Solutions Netherlands 

3 Steps to simplify your menu:

Step 1: Use menu engineering to identify the most popular and most profitable dishes

Step 1: Use menu engineering to identify the most popular and most profitable dishes

Use our free Star Dog Menu Analysis Excel tool. Once you’ve identified the dishes that are profitable, remove or change the low performers.

For in-depth training how to run a menu analysis, check out our UFS Academy training in Operational Efficiency.

Here are the links to download the menu pricing tools:

Step 2: Re-engineer the dishes on your menu to replicate the use of core ingredients throughout the menu

Step 2: Re-engineer the dishes on your menu to replicate the use of core ingredients throughout the menu

Focus on quality over quantity! Chef Craig's top tips:

  • Make sure the menu is not extensive: 3 starters, 4 main courses and 3 desserts.
  • Make sure that certain ingredients are multi-purpose and interchangeable across many of your dishes.
  • If you’re open for lunch and dinner, make both lunch and dinner dishes from the same ingredients.
  • Make sure your menu consists of runners (the top selling dishes in the market that guests expect from a restaurant like yours)
  • Make sure that the main dishes are provided with fresh vegetables, which is now extra important to the guest.
  • The 60/40 or 80/20 rule can also be very interesting – lower the percentage of protein in your dishes whilst still making the plate look full and appealing using interesting side vegetables and plating techniques.

This is where our ingredients come in

This is where our ingredients come in

Modern scratch ingredients like Knorr Chicken stock are simple to prepare and can save you both time and cost. These ingredients will help chefs deliver dishes that will both delight guests and reduce operational complexity.

“Using modern scratch ingredients does not mean that you're taking a shortcut or taking the easy way out as a chef,” Craig says. “Relying on modern scratch ingredients allows you to focus on getting creative with fresh ingredients.”

Explore ingredients that are ideal as a base for multiple dishes across the menu:

Step 3: Monitor sales & don’t be afraid to change direction

Step 3: Monitor sales & don’t be afraid to change direction

Always keep a close eye on sales reports. Even if your personal favourite dish is not selling, be ruthless and cut it. It is better to admit failure; react by changing things quickly before waste and losses kick in.

“I am a creative and talented chef, but I am also a businessman; I need to know how and when I can use quality bought-in ingredients that will not compromise my standards. With a bit of lateral thinking, I can cut both my mise en place, plus my waste, so that’s win-win.”

Chris Barber
Chef and Food Consultant

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