YOU NEED TO BE CREATIVE AND STRATEGIC . YOU ALSO NEED TO DO A REGULAR , COMPETITIVE PRICING ANALYSIS . I CONSTANTLY RUN INTO HOTELS , WHERE I ASK THEM , ‘ WHAT ARE THE COMPETITION CHARGING ?’ THEY LOOK AT ME AS IF I ’ M FROM MARS .
– GUY RIGBY
supply issues in real-time . For example , chicken wings are always popular on bar menus , Griffie says , but with poultry shortages chefs have become creative .
“ One thing we did was to create spicy , crispy fried cheese ,” Griffie says . “ It ’ s the texture and the spice customers are craving . So , how do you complement your cocktails and outdoor atmosphere , and how do we give an item that ’ s craveworthiness ?”
Food and beverage staff also have to look at what is selling and what isn ’ t . “ It ’ s menu real estate ,” Griffie says . “ It could be that your pricing is wrong , or it could be the right protein , but the accoutrements aren ’ t fitting .”
The size of the menu matters greatly , he says . “ Less is definitely more , no matter what the concept is ,” Griffie says .
QT properties have reduced
Heating bridges “ all-in-one ”
The heating bridges designed for universal use
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Heating bridge “ all-in-one ” with cough protection and feet Heating bridge “ all-in-one ” suspended Heating bridge “ all-in-one ” with feet
SCHOLL Apparatebau GmbH & Co . KG Zinhainer Weg 4 D-56470 Bad Marienberg Phone : + 49 ( 0 ) 2661 9868-0 www . scholl-gastro . de info @ scholl-gastro . de
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