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It’s been a year since I first wrote this article, and it’s time to bring it back. Rolling out a new restaurant menu is a scary ordeal for many owners, always afraid they are going to scare off valued customers with the changes. Here is a short guide on how to do it right and make sure your menu change goes off without a hitch…

O'Dell Restaurant Consulting's Blog

One of the scariest things to do for a restaurant owner is to change their menu. There is nearly always a fear that taking one wrong item off the menu will result in all a restaurant’s business slowly dwindling away. There’s a fear that raising prices will chase off all the customers, that EVERYONE will see all the changes and rebel!

In years of working with restaurant owners, private clubs, colleges and concessions with menu changes, I have yet to see any of these fears materialize. In reality, the fear itself ends up causing more problems than the changes do. After a menu change, owners are relieved they took the leap and thankful for the extra revenue. While most changes go unnoticed, the longer a restaurant waits to change their menu and raise prices, the higher the price increases have to be and the more likely they will be noticed…

View original post 2,532 more words

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About friendthatcooks

Food service consultant and owner/operator of an in-home weekly meal prep service in Kansas City, Chicago, St. Louis, Omaha, Des Moines, Denver, Milwaukee and Wichita

Posted on March 24, 2012, in Articles. Bookmark the permalink. Leave a comment.

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