Q: Is it better for a restaurant to limit its options per food category or to have as many choices as possible?

A: There is no right answer except to understand your Guests to the point of adding or subtracting enough to make them spend enough to make your restaurant a success.

In other words, it’s best to have as many options as necessary to satisfy your market to the point of building success through your menu and not any more. Trying to be all things to all people creates the situation where you wind up being nothing to no one

For some markets that may mean more options and for others it may mean less.

If you’re just starting out, I’d suggest being really good at executing a few items than being mediocre at a lot. It’s easier to add than it is to subtract.

Jeffrey Summers
For four decades, my coaching, consulting, public speaking, workshops, management team retreats and articles have helped hundreds of hospitality leaders worldwide, build successful Hospitality businesses. The Summers Hospitality Group is a global full-service hospitality consulting firm best known for its unique results-driven, strengths-based system for developing extraordinary leaders and demonstrating the performance impact they have on their organizations.

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