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Lunch rush at the coney island made me rethink my whole menu
Stopped by Lafayette Coney Island around 1:30 on a Tuesday and watched them move 40+ orders in under 20 minutes, all off a 2 page menu. My spot has 15 options and half of them sit untouched, so why am I paying for all that inventory? Anyone else ever cut their menu down and see better margins, or did it just confuse regulars?
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simonp761mo ago
Read an interview with the chef from a famous BBQ joint in Texas a while back. He said they cut their menu from 30 items down to 7 and their food costs dropped like 15 percent in the first month. They just made those 7 things really good and people stopped being overwhelmed. I bet your regulars will complain for like a week, then they'll settle in once they realize the stuff you keep is the stuff you actually care about.
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rubyk261mo ago
...and honestly that's what scares me about cutting my menu down. @simonp76 makes a solid point about the BBQ place, but knowing me I'd trim it to 7 items and somehow still manage to overcook 3 of them. I got 15 things on the board right now and half are just there because I panic buy ingredients when I'm bored at the wholesale market. Maybe the real move is keeping the 4 things I'm actually good at and admitting the rest was just me trying to look fancy to myself.
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