The change of seasons is a natural reason for gastronomic novelties. A seasonal menu maintains the interest of regular Guests, attracts new ones and allows a cafe or restaurant to stay afloat at any time of the year.
The weather changes – the taste preferences of guests change. And all restaurants begin to develop current offers. And basically, the Chef is guided by only one criterion:
“Seasonality of products”. After all, this allows you to work with an ingredient at a lower price and have a potentially higher demand.
⠀
But, most importantly, seasonal novelties are an excellent tool for increasing profits in the establishment!
⠀
Depending on the season, guests pay attention to seasonal offers. In the cold months, they choose more hearty ones, in the warm months, they choose lighter ones. And one rule should always work – any seasonal offer should be high-margin.
⠀
It is always necessary to take into account that when shifting the Guest’s attention to new products – the marginal income from all items of the seasonal offer must be higher than in the main menu! Otherwise, when switching sales, the restaurant’s profitability will decrease!
⠀
New products are always actively sold for the first 3 weeks, and then demand quickly decreases. And for the 4th week, it is necessary to reduce the number of preparations in such a way as to avoid write-offs.
⠀
Always conduct an analysis, and if you have not received active sales from the first days of introducing the offer, then you need to urgently analyze the situation and change the offer !!!
⠀
Thus, in the Profit Management System – seasonal offers play an important role and allow you to obtain higher business profitability! And if you do not manage your profit, then you are content with what you receive at the end of the period.
01
Feb
