Prix-Fixe and Tasting Menus mean Action

Prix-Fixe and Tasting Menus mean Action

            We recently saw an article on Tasting Menus and it reminded us of how these can be utilized by restaurant operators to leverage their core menu items and use as a platform to introduce new menu offerings.  All menus need some form of “refreshing” from time-to-time and the cycle used to be once every 6 to 12 months; however, with the demand put upon operators by the current dining public your menu may need more attention on a regular basis such as 90 to 180 days.

            First, let’s review some of the attributes of Prix-Fixe and Tasting Menus that allow Chefs and operators to stretch the boundaries of their core clientele’s comfort zone. 

Research & Development – Smaller chains and independents usually do not have an entire Brigade of Culinarians on staff to continually test new menu item concepts from paper concepts through to focus groups.  These specialty menus offer the Chef and management the opportunity to test new menu concepts prior to a full commitment to the regular menu avoiding some of the costs associated with new items such as identifying new vendors, new menu printing and POS system programming among them.

Trial – Set menus of any type allow the culinary team to “stretch their legs” and test new menu items to determine if these will make it to the regular menu.

Introduction – Once the Chef has the feedback from an informal menu item “test” they should have the necessary information to refine the new menu items given that management has been diligent in cultivating responses from their guests.  Test items can then be moved to the regular menu once these have been properly vetted.

            Second, some good opportunities to feature Prix-Fixe and Tasting Menus include menus for special occasions such as holidays (think Valentine’s Day or New Year’s) and seasonal menus which take advantage of consumers’ positive association with the event and the opportunity to provide the freshest possible menu items at a reduced cost of goods sold.

            Another good opportunity for these menus are for special events such as a re-branding or re-launching for a restaurant that offer operators the prospect of reinventing their restaurant, revitalize their current core clientele or introduce the restaurant to an entirely new audience.  This was the approach we recently took with a client who wanted to both refresh their menu (while still maintaining their brand) and to introduce their new food and beverage items to prospective new diners.

            At The Menu Spring we routinely task ourselves to think creatively on how we may best support our clients’ efforts from new product or menu launches through to their daily operations and guest challenges.  We encourage you to learn more about how we may assist with your operations goals.