Sponsored by Conagra Brands
For restaurant operators, creating an exciting menu of quality, crave-worthy foods is the key to having happy, loyal customers.
At a time of rising costs and lingering staffing and supply chain issues, this is typically a shorter, simpler menu drawn from a select inventory of versatile, value-added ingredients and products. Even kitchens struggling to regain full staffing levels can cross-utilize flexible, labor-saving products across menu applications and dayparts to consistently execute standout premium dishes that drive higher price points and profit margins.
In a way, trimmed-down menus are emblematic of an industry that has had its working hours axed by the pressures of the pandemic. On average, restaurants were open 6.4 fewer hours each week last year than they were in 2019—a dramatic 7.5% decrease, according to Datassential research. In this climate, there is an acute need for operators to get the most out of each menu item.
“So if you’re one of those restaurants, that means you have to be about 8% more efficient each hour that you are open to make up for that difference,” said Jack Li, executive chairman of Datassential, speaking in the Datassential Simply Smarter webinar. “A lot of it is about learning to do more with less.”
Hence the importance of building menu excitement with versatile, multi-purpose ingredients and products. Underscoring the value of menu items that resonate with patrons is the finding that nearly one-third (29%) of consumers were motivated to eat their last meal away from home because they had a specific craving, reports Datassential FoodBytes.
The LTO connection
One of the best ways to stoke the menu excitement that brings customers back while improving profitability is to build unique limited-time offerings (LTOs) with versatile ingredients. Nearly half of consumers are willing to pay more for LTOs with premium ingredients, reports Datassential FoodBytes. Showcasing premium products in LTOs is an effective way to leverage seasonal pricing opportunities and maximize promotional appeal.
In an age of smaller menus, LTOs take on greater importance in engaging and stimulating patrons. In fact, the number of LTOs offered by the top 500 restaurant chains increased by 25% over the past five years, while over the same period menu items in general decreased by 24%, according to Technomic research.
Still, 34% of operators say LTOs are a challenge to implement, due in part to the need to train staff to make a temporary item, reports Datassential FoodBytes. Given the current labor market and supply chain conditions, that argues against running LTOs that are complicated or require special ingredients.
Shelving scratch prep
Under these business conditions, it may be advantageous for operators to reduce scratch food prep on their permanent menus as well as in LTOs, and use more labor-saving, premade products. Some 17% of operators said they will transition toward premade products, compared to 9% who said they will transition toward scratch preparation, in the Datassential One Table 2022 webinar.
Li noted that the proportion of operators voicing interest in doing more scratch prep work has been typically “much higher” at times when the industry was not beset by acute labor and supply chain woes, as it is now.
It is logical for operators to consider switching to premade products for menu items that a food manufacturer can make better and more consistently than their own kitchen teams.
For example, operators who want to compete in the crowded breakfast/brunch restaurant space should ponder whether their cooks can turn out top-quality scratch waffles, pancakes, and French toast during the rush. If there is doubt, speed of service and consistency may be improved by using high-quality, heat-and-serve breakfast items.
Certain on-trend items require a lot of creativity and skill to build from the ground up. Take plant-based foods, for instance. Is the kitchen sufficiently staffed and proficient to create meat-free burgers or meatballs from scratch with consistent taste and appearance? Perhaps the customer’s dining experience would be improved by serving high-quality, easy-to-prepare, plant-based meat substitutes.
Similarly, if a restaurant lacks team members with a hand for decorating specialty coffees and desserts, it might be advisable to outfit them with a labor-saving whipped topping product.
Another way to improve quality and lessen the workload in understaffed kitchens is using cooking sprays. They provide nonstick cooking and baking performance while reducing food waste and equipment cleanup.
Operators can get an advantage in creating exciting, crave-worthy menus by leveraging the value-added products in the Conagra Foodservice portfolio. They include Krusteaz® waffles, pancakes and French toast, Gardein® Ultimate Plant-Based Products, PAM® cooking sprays, and Reddi-Wip® Barista Series foam toppers. Visit www.conagrafoodservice.com for details.
