A SIMPLIFIED SOLUTION FOR MENU REDUCTION

It’s no surprise that many operators chose to simplify their menus over the past 18 months, but what many are finding is that the long-term benefit of this strategy is coming to light. Even in the face of ongoing challenges, including the labor shortage, the pivot to off-premises dining and supply chain issues, operators have demonstrated their resilience. By focusing on profitability of the menu over quantity, they’ve been able to prepare and serve their most popular menu items with increased consistency and efficiency. 

Faster service and enhanced quality mean a better experience for the end customer—and that can translate into repeat business, whether for dine-in, carryout, delivery or a drive-thru. Some operators are choosing to target even further with dedicated menus for each of these channels. 

By thinking of menu optimization as an ongoing strategic direction, the door also opens for operators to introduce limited-time offers and seasonal dishes that can help boost excitement, traffic and profits as an additional revenue stream. It’s important to note that only 21% of consumers want operators to adopt smaller menus permanently1—so keeping them satisfied with new and exciting dishes is still a priority. Cross-utilization of products is a great way to get creative and offer dishes across dayparts that introduce new flavors or featured ingredients without a complete pantry overhaul. The idea of simultaneous simplification and innovation may seem contradictory at first, but it’s made possible through streamlined and efficient operations. 

Regardless of where you are in the simplification process, look at your menu with a critical eye. Evaluate items that bring in the highest profit while placing nonessential dishes on the proverbial back burner to give your menu room to grow.

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By the Numbers

 50%

of operators pared down the size of their menu in 20202

 

 83%

of operators plan on making changes to their menu in the next year3

 

 13%

decrease in number of menu items across all restaurants open throughout the pandemic4

 

The Quick Dish

We know that menus shrank overall during the height of the pandemic, but where exactly did operators make their cuts?5

Brand Focus

Streamline operations with Conagra Foodservice products that can be used across dayparts and menu categories. The possibilities are truly endless!

  • Bakery Chef
  • gardein
  • Krusteaz
  • Reddi-wip
  • Swiss Miss

Chef Tips

Think of menu simplification as a way to focus on what sets your operation apart, while setting the framework for innovation that works with any back-of-house limitations. Try these suggestions from the Conagra Foodservice team to solidify your strategy! 

    • All-day staples.

      Stock your freezer with Krusteaz® Waffles, French Toast and Pancakes that can be utilized all day long. As the lines between dayparts have blurred, breakfast-inspired dishes can be offered for lunch, dinner or snacks.

    • Cross-utilize key products.

      Versatile products like Reddi-wip® Original Whipped Topping and J. Hungerford Smith® Peanut Butter Topping can add a premium touch to desserts, beverages and breakfast—without adding unnecessary SKUs to your pantry list. 

    • Embrace simple prep.

      If skilled labor is an issue, consider heat-and-serve products like Bakery Chef® biscuits that keep BOH operations easy and consistent. 

    • Consider ingredients that travel well.

      Maintain the integrity of your dishes, whether for dine-in or delivery. Products like Gardein® plant-based proteins are ideal and can replace chicken, beef or breaded fish in any recipe. 

Instagram

You’ll find even more delicious recipe ideas on our Instagram, @conagrafoodservice

Operator Spotlight

Operations of all sizes have taken the steps to curate their menus over the past 18 months, highlighting top-performing dishes with the goal of maintaining food quality, safety and efficiency of service. Here’s a look at how some major chain operators have optimized their offerings for a successful payoff. 

  • Olive Garden

    With their top 10 entrées accounting for 48% of orders in early 20206, Olive Garden made the clear choice to simplify the menu to focus on only their most popular dishes. The decision improved operations, making it easier for staff to consistently prepare these top sellers. 

  • Applebee's

    After slimming down their menu from 160 options to 100 during the height of the pandemic7, Applebee’s chose to stick with the change now that sales have recovered. With a smaller menu comes more flexibility to introduce strategic LTOs, with such fan favorites as chicken wonton tacos coming back into the menu mix.

  • Panera Bread

    The better-for-you eatery has streamlined its menu while paving the way for a new foodservice trend: climate-friendly meals. Cool Food Meal certification identifies dishes with a lower carbon footprint, applying to 55% of Panera’s offerings. The chain is also working towards a goal of having 50% of menu items become vegan or vegetarian over the next several years8.

  • Chick-fil-A

    Chick-fil-A eliminated slow breakfast movers like bagels and decaf coffee and consolidated several sizes and count options for nuggets, strips and beverages. The company also decided to take advantage of another trending stream of revenue, launching a seasonal LTO Chicken Parmesan meal kit.9 

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