Why smaller restaurant menus are a more sustainable food concept
Spasso restaurant Hong Kong is a more sustainable food concept
When it comes to ordering food, the millennial generation is making big strides in the restaurant industry. In addition to being a discerning and demanding crowd, millennials also have environmental concerns. They are increasingly concerned about food waste, preferring local, organic, and sustainable products. Additionally, they are willing to pay a premium for quality food. These factors have contributed to the trend of smaller menus. Indeed restaurant owners, looking for a new way to be on track with the new trends, are now considering offering a limited menu. So, is less now considered more?
The recent trend toward reducing menu variety is largely driven by the changing tastes and preferences of customers. Many consumers, particularly those who frequent dine out, would rather order a healthy option easily distinguishable from a minimalist menu, rather than having to scavenge a 20 page’s menu that looks more like a catalog for an ecommerce website. Even major fast food brands are starting to cut items from their menus reducing several items to highlight popular items.
Among the top reasons why limiting menus in restaurants is a wise decision is that it makes ordering simpler. A large menu can be confusing, and too many options can lead to “decision fatigue.” By limiting the number of dishes, restaurants can focus on the high-end dishes while reducing the number of items. In addition, limiting the number of dishes allows for faster service and hotter food, which can help cut down on costs, and increase profits for the restaurant but also keep the customer’s satisfaction high.
Less food waste
Cutting back on the number of items on the menu is one of the most effective ways to be economically and ecologically minded on food. The amount of food that is wasted as a result of overbuying and its subsequent spoilage is one of the most expensive expenses for enterprises that provide food service.
Reduce the frequency with which a restaurant needs to make ingredient purchases by reducing the number of different ingredients that are used in the dishes offered. Even if the majority of the items on the menu are perishable, reducing the number of items provided will still lessen the likelihood that will go through the stock too soon.
Once again, less is more. One of the best ways to decrease the amount of food that is wasted at restaurants is by reducing portion sizes. While there are exceptions, many customers fail to take home their leftovers. By simplifying the menu and offering portions that are not of the giant size, as we see in some places, where the marketing imposes the rule of “big plate is better”, a restaurant will be able to reduce the amount of food that ends up wasted.
Contrarily to popular belief, it is actually proven that we tend to like more food when is served in a small portion than when being given out in large quantity and we are free to “abuse” it.
Easy to read sustainable food concept menu
The process of designing a menu can be difficult because there are a lot of different things to think about, such as the meal description, which ingredients to mention, and coming up with a creative name for each item. In and of itself, it is an art form. At the end of the day, all we want is for the consumer to choose a meal that catches their eye, or even better, to purchase several dishes so they can sample them all. Diners desire an easier-to-read menu.
This only covers descriptions of dishes that are easy to read. It should not be difficult for clients to read a menu and they should be able to quickly locate the items they are looking for. Because of this, it is essential to ensure that the menu “communicates” effectively with the customers.
There are many advantages to a smaller restaurant menu. Because it contains fewer choices, it is easier to customize to maximize customer satisfaction and retention. In addition, it will be less trouble making changes to the menu because it will be printed on letter-sized paper. Small restaurant menus are easier to design as well, and they are less expensive to produce.
Lastly, a smaller menu allows the add toppings and variations that customers will love. A simpler menu can even change seasonally or monthly depending on what the restaurant serves. It is also less time consuming to analyze individual menu sales. Therefore, smaller restaurant menus are ideal for new businesses.
A few menu-improvement suggestions:
- Experimenting frequently and only keeping the best dishes on the menu.
- Removing any unnecessary information from the menu.
- Keeping the menu up to date with the most recent prices and dishes.
Sustainable food concept menu: In conclusion
Many independent restaurants make the error of offering an expansive menu selection; in an effort to satisfy every customer who comes through the door, they offer 40, 50, or even more meal options than they can reliably fulfill. While there are undoubtedly some high-volume operators that can justify an exhaustive menu, for the majority of restaurants, less is more, at least in terms of quality and client pleasure.
Spasso restaurant is a sustainable food concept. The menu focuses on seasonal and local ingredients with the goal of minimizing waste, reducing transportation costs, and promoting sustainability. Spasso also sources local products from local farmers and artisans to provide an authentic experience for guests.