Menu Management in the wake of CV19

When it comes to evaluating your menus in the aftermath of CV19, three major factors will impact on the dynamic of your menus: A change in the food you can prepare and serve safely, a shortage of ingredients and rising costs from suppliers.

Faced with this situation, how do you keep giving your customers quality and value in their food? How do you maintain a sustainable supply chain?

In our opinion, an interesting and innovative way to is “Menu Management Value.”

The idea is that by engineering menus differently, you can mitigate pressure on certain key items, therefore combating rising costs and shortages while preserving the integrity of your dishes and offering your customers an experience which keeps them coming back for more.

There are several ways to achieve this.

eProcurement and systems

Imagine our system as your very own online supermarket. Together we load it with the food suppliers and products you need to successfully run your business. Your teams then have one simple system where they can place and manage all their orders with full processing visibility, removing the need for phone or email orders. Impressively smart and easy.

If you are a regular reader of our blog, you will know that at Foodbuy we value quality above all else and we fight for it at every stage of our supply chain with our smart procurement system.

Shorter, simplified menus, offering a selection of healthy, tasty meals that have a short preparation time and can be packaged as grab and go options for takeaway purposes. Options that are flexible in terms of the produce, are also essential to mitigate any potential shortages in ingredients.

Even the way a menu is displayed can help fight increased costs. For example, by putting prices next to the menu description in order to encourage customers to choose a dish based on the menu, rather than immediately looking at prices.

If you would like to know more about how we can help you to manage your menu as you enter the post-covid era, contact with Charlie Hudson via LinkedIn or call 01895 554319