National Restaurant Chain Needs a Menu Overhaul

SITUATION
A national restaurant chain with over 500 restaurants needs to “move” out of their proverbial box and start creating menu items that will bring in a new Guest.

PROBLEM
You can’t “fire” your exiting Guests until you have new ones to replace them, so blowing up a menu(s) completely. Plus, alcoholic beverage sales are half of what the industry average is for restaurants of this size and nature.

SOLUTION

  1. Develop a menu engineering action plan for them and, separately a beverage program.
  2. Get their Board of Directors on board with the intended direction of the food, beverages and menus.
  3. Get into the test kitchen/bar and test/taste/tweak/test/taste again.
  4. Consumer taste panel the new and modified items.
  5. Test market/sell these in five markets nationally.
  6. Prepare for roll-out- document/digitize everything.
  7. Train the teams.
  8. Roll out.

 BENEFITS
Existing Guests get new food and drink to try. New Guests have a reason to “trial” the restaurants.  Food sales go up by over 30% (at 75% flow-through to the bottom line).  Alcoholic beverage sales double and at a higher profit margin than the food.

For more information, contact Doug Zeif at [email protected].

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