Smart Menu Design
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Creating a takeaway offering does not have to be complicated. In fact, by following a few key points, you and your staff can create a plan that gets you back in business.
KEEP THE MENU SIMPLE
Pare it down to popular menu items – consider a limited offering of just 3-5 different options, paired with 1-2 of your side dishes and desserts. Select food that travels well and will look and taste good in 15-30 minutes.
DON’T OVERBURDEN THE KITCHEN
Choose dishes that are easy to create, cook and package, all while working within the government guidelines of social distancing. Find ways to simplify your recipes without compromising flavour.
OFFER TREATS THAT TEMPT
Your customers are missing their daily cup of coffee with a tasty scone, pastry slice or dessert – so offer a good array of items for upselling.
PLAN FOR PEAK HOUR
Footfall will likely be low during morning and lunchtime due to movement restrictions. However, dinnertime will always be popular. Consider trialling 4-8pm Thursday-Sunday as a starting point to test the local market.
CREATE DEMAND DURING OFF-PEAK
Create dishes or a theme that will create demand on non-peak days e.g. a pizza and wine deal on a Wednesday night.
OFFER FOOD TO GO:
Deconstruct your signature menu items into meal kits so customers can replicate your masterpieces at home. It is likely that households will require all components of a meal, so be sure to offer drinks, side dishes or even snacks for later.
BUILD YOUR OWN
Step up your deli game with more luxurious staples. Offer customisable charcuterie and cheese boxes, upmarket salads, DIY BBQ or brunch boxes. Consider offering matched wine and/or craft beer bundle deals.
FREEZE FOR LATER
Provide freezable and reheatable meals for collection and delivery, including family favourites such as shepherd’s pie and lasagne.