The end of a year means a look back at consumer purchases, food costs, and profit margin. It also means looking forward to the new year of predicted trends, forecasting, and an update to your menu and pricing. 2024 predictions for new food trends are pointed toward the budget-minded consumer looking for creative menu items with the same or lower pricing. Additional food trends are still leaning toward plant-based, protein-rich, and flavorful food items with the use of spices and international flavor profiles.

You may be asking how do I accomplish a newly updated menu while keeping costs down to make a profit? Small changes is the answer. What menu items were the most popular this past year? Do you have too many menu items? Consider removing menu items that are low sellers will streamline your menu and food costs. Consider highlighting your most popular item in a creative way for added profit.

For example, if your restaurant offers pecan-cereal-crusted French toast, try offering pecan-cereal-crusted bites or sticks with different dipping syrups; this option may require one added step. However, that same toast is now six pieces at a higher cost; the only difference is the labor to cut the toast, as the process is still the same. The presentation of a small white bag with the French toast sticks and a few syrups in little containers for carry-out, or the items can be plated in the restaurant on the same plate with a few small ramekins of syrups. The new menu item price can then be doubled as a presentation, and the item is elevated to a new creative presentation, and the consumer thinks they are getting more for their money.

Healthy menu item inclusions can be tweaked with spices, added greens and vegetables replacing fatty, fried sides and carb-loaded bread, and a gluten-free offering – all at an added price. To make these offerings appealing to the budget-conscious consumer, consider smaller portions to keep in line with your regular-priced menu.

Evaluate labor-intensive menu items and make them more streamlined by purchasing finished goods or goods requiring minimal prep effort. For example, scrambled eggs can be made with liquid eggs instead of shelled eggs, which require the added step of cracking the shell. Chino Farms produces liquid whole and liquid whites, a perfect option for shelled eggs. Consider using mixes, like those made by Pillsbury, that only require an added ingredient or two instead of making a scratch mix.

Another suggestion is to evaluate busy and slow times and change hours to revolve around busy times. By focusing on your peak hours, you can maximize your profits and reduce overhead costs during slower periods. Utilize hours that are closed for prep time or consider renting the kitchen to caterers to allow for another source of income. Renting out your kitchen during off-hours can be a great way to generate additional revenue without increasing your workload.

For more ideas, subscribe to our monthly newsletter and follow our blog posts. Check our product offerings on our website. Please follow our social media for updates on holiday hours, promotions, and specials.

Happy Holidays from the team at Buchmann Bakery & Restaurant Supplies. We look forward to serving you during the new year.