Hammering out the Details
Mar 01, 2019
Today we sat down with our lunch menu prototype. Looking at the costs and discussing all of the variables. Thousands of options exist but we are boiling it all down to a create an early spring lunch menu that will satisfy everyone. No easy task to be sure.
First we look at flavours, suppliers and products. Then we begin the labour intensive costing process (of course when I say we I mean chef). When that’s all done, we look at what price tag to hang on each dish.
This year in particular we are shocked at the cost of food & labour. With increasing minimum wage and increasing food costs it becomes hard to establish any kind of a safety net let alone profit margin.
We don’t want to sacrifice the quality, and sacrificing server costs deeply generally generates a negative experience for our guests. The discussion gets heated as we look for options.
A two part solution is finally proposed. Part 1: Reduce labour costs by running shorter hours through the winter months (11:30 to 2:30 and then 5:00 to 9:00). Part 2: Offer a daily special that offsets the possible adverse impact of a higher priced/high quality lunch menu. This also coincidentally will tie into the Grilling Local program we are launching on March 3! Sometimes things just have a way of working out.
After further discussion, we all agree that this may be the solution we are looking for. We leave the meeting table confident that we can maintain high quality service and we can produce high quality lunches and, although we need to raise some lunch item prices, we can still offer high value features. Ultimately the choice of how much to spend remains in the guests hands while the experience that we can provide maintains excellent.