For the short term, operations will have to settle for a fraction of their usual number of diners allowed on the premises, possible kitchen labor shortages, and changes in the supply chain. This new world will need new types of menus with styles of service. This is how menus are expected to change in the wake of the pandemic (COVID 19):
So-Long Shareable Portions
There could be a significant shift to individual servings to address safety concerns on-site dining. For example, the Cooks and Soldiers cuisine restaurant in Atlanta will reopen with a menu of more main courses and fewer small plates. However, shareable meals and family-style entrees still sell well for home orders.
More Plant and Seafood Proteins
During the pandemic, with interruptions in the nation’s meat supply, more restaurants may depend on other protein on their menus. In addition, this disruption in the supply chain has caused an increase in meat prices and several restaurateurs choose to stop offering so many meat-based meals to avoid having to adjust the menu prices.
One more approach could be to serve minor portions of animal protein, forming the largest portion of the plate with delicious as well as innovative plant-based sides.
Self-Service Can Be Archived
To help minimize COVID-19 transmission, the Food and Drug Administration (FDA) has recommended that restaurants discontinue self-service stations with high-touch points like buffets, salad bars, in addition to beverage stations. Get more information about COVID-19 transmission on https://www.cdc.gov/coronavirus/2019-ncov/faq.html
Also, Buffet specialist Golden Corral has changed its service model by switching to family-style table service and cafeteria service where only staff touches utensils to serve guests’ portions. Pizza Ranch has assigned servers to its buffets; customers come up and talk about what they would like the server to serve them in the buffet selection.
Continuous Focus on Takeaway Food
With restaurant capacity still limited in most conditions and several diners still hesitant to return to eating on the premises, takeaway remains an essential revenue stream for restaurants, even after the reopening.
To that end, menus are expected to be diverted to dishes that travel well. The new menus will focus on what is transportable as consumer demand continues for sidewalks, deliveries, self-service, and any other form of collection.
Food choices can be more limited on menus to account for job challenges, supply chain disruptions, and capitalize on menu items that provide the core of an operation’s revenue. Click here to get about healthier cannabis tea.
There will also be cross-use of ingredients to reduce the amount of SKU in inventory that is important to control waste and food costs. Having ingredients that are just used in a recipe is no longer enough. Diners should also expect fewer customizable choices to allow the operation to save time and increase comfort.
Cater to Comfort Cravings and Health Problems
People tend to eat more during periods of stress and show a greater preference for higher-calorie foods which have nostalgic flavors. The reopening of the menus will probably include comforting classic foods, which are usually top sellers as well.
However, after months of more sedentary lifestyles and possibly less-than-ideal eating habits, including breakfast, lunch, dinner, and snacks at home, restaurants hope some consumers will be motivated to order based on the Health.
If the changes in the menu will be lasting just time will tell, but in the meantime hope these menu adjustments help maximize revenue and table turns as well as ease customer worries.