Restaurant menu

The disturbing truth about the simple restaurant menu trend

Restaurants have started scaling back their menus amid the pandemic to deal with rising costs and logistical challenges, CNN reports, but ongoing challenges in the industry indicate the trend for simplified, smaller menus may be here. to stay. These issues can be as simple as a shortage of potatoes thanks to the Russia/Ukraine event, as the two countries together account for 10% of the world’s potato supply (via Grub Street).

Other problems are much more complicated. Owners tell Grub Street that about 90% of restaurants operate with an understaffed team and chefs admit they simply don’t have enough team members to focus on both preparation and the kitchen. As a result, chefs are pushing dishes that can be prepared and assembled ahead of time so they’re ready to go when orders come in without needing to be cooked by another team of chefs. It’s also why items like chicken parmesan, raw bar selections, and cheese platters are becoming increasingly popular, replacing more complicated restaurant menu items.

Elsewhere, expensive food items are being cut from menus to cope with shrinking margins, and menus are being shortened to improve efficiency and minimize food waste (via Food & Wine). Additionally, The Wall Street Journal reports that 60% of 4,800 menus surveyed by Dataessential in 2021 in the US said they had simplified their menus, with the number of items on menus reduced by nearly 23%.


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