Local Restaurants are following a National Trend, Keeping Menus Short and Simple for Diners.

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December 23, 2014
December 25, 2014

Closeup of a wedding table placesetting, with blank placecard, wine glass, water glass, cutlery etc.

  • Restaurant menus are shrinking, with total items down 7.1 percent from 2013.
  • Smaller menus are easier for kitchens to execute well. They’re also appreciated by young diners.

People love that it’s so simple, and it’s easier to do three things really well than it is 10 or 20.

Last week McDonald’s announced it was axing eight of its menu items in an effort to streamline operations and speed up service time. The move followed similar shrinkages from chains such as IHOP, which has pared its 200 dishes down to 170.

According to the restaurant-research firm Technomic, the total number of menu items at the nation’s top 500 restaurant chains is down 7.1 percent this year — from 40,658 in 2013 to 37,770. The biggest drop is in entrees, down nearly 9 percent, the company reported. Appetizers are down 8 percent, and dessert items down 7.5 percent.

It’s mentally exhausting when you have to look at a ticket with so many modifiers.  Eggs, do they want scrambled, poached or over-easy? Sausage, is it links or patties? Is it white, wheat or rye toast? You have to spend so much time and energy checking and rechecking each ticket. It wears cooks down.

Smaller menus appeal to younger generations who, studies show, place more value on quality, flavor and ingredient sourcing than they do on having a wide range of choices.

The Long and Longer of it.

According to Technomic the country’s top 500 restaurant chains have, on average, 76 items on their menus. .

The Guinness World Record for largest menu belongs to a place called Mofarguru in Budapest, Hungary, which offers 1,810 different menu items.

Source:  news-presss.com, 12-18-14

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