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Streamlined and Minimalism on the Menu
Streamlined and Minimalism on the Menu
Jun 09, 2022
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Gone are comically large menus that offer a menu item for every whim. Many restaurants and foodservice locations scaled back on menu items early in the pandemic. Even McDonald’s stopped serving all-day breakfast! While many customers have returned to in-person dining, many dishes have not found their way back to menus.

 

Labor and Supply Chain Shockwave

The rising cost of food, supply chain problems, and labor shortages have led foodservice operators to scale back on menu options. For example, overly large and complicated menus often lead to longer prep and ticket times, which can be more time and money spent on labor. On the other hand, a smaller selection can cut down on inventory needs and is easier to produce with fewer employees.

 

Offering fewer menu choices with ingredient cross-utilization will reduce food waste and prep times. As a result, more orders can be produced, and customers can serve in a shorter time frame. In addition, as the demand for takeout and delivery continues, you will be able to satisfy both dine-in and takeout customers without overloading the kitchen.

 

Specialize and Customize

Crafting simplified menus allows operators to focus on what they do best while reducing excess inventory and waste. Consider using local, seasonal ingredients for “Limited Time Menu” dishes. Rotating in new limited-time items will entice new customers to check out your restaurant. It also offers loyal customers a reason to pay your establishment an extra visit.

 

Selecting high-quality ingredients can have a real impact even in simple dishes and ensure that customers are still satisfied with pared-down menus. Choosing equipment that is a kitchen workhorse is also beneficial. For example, the Ovention Shuttle Oven can function as both a conveyor and closed-cavity oven, meaning it can adapt to any style of menu you may have. Choosing to invest in high-quality ingredients and equipment can help generate more profit for your operation.

 

Less is More

While an extensive menu may seem like a crowd-pleaser, it can be the opposite; with too many options, indecision can take over. However, menu streamlining can be a powerful tool for restaurants. According to the National Restaurant Association, menu simplification will continue through 2022. Find out how you can streamline your kitchen with Ovention; get in touch with your local rep today! Also, check out our other blog to learn about more 2022 bar and restaurant trends.

Ovention Ovens Make It Easy
Matchbox® 1718/1313
Matchbox® 1718/1313

Cook a full menu of delicious offerings without an oven hood. The Ovention Matchbox 1718/1313 takes the traditional conveyor oven to a whole new level.

Conveyor 2600/2000/1400
Conveyor 2600/2000/1400

Simple, smart and the right fit for operators looking for a high-throughput conveyor oven. The Ovention Conveyor Oven is the most technologically elegant and operator-friendly conveyor on the market today.

Shuttle® 2000/1600/1200
Shuttle® 2000/1600/1200

If you value precision and volume, Ovention has the perfect oven to fit your operation. The Shuttle sets the new standard for conveyor ovens everywhere. No other oven can operate as both a conveyor and a closed-cavity oven.

Matchbox® M360 14/12
Matchbox® M360 14/12

Cook a full menu better, faster, and easier. The Ovention Matchbox M360 has Precision Impingement® technology, a unique cooking carousel, and a small footprint, making it the perfect fit for any operation.

Finishing F1400
Finishing F1400

Finish your plates with ease and precision with this robust IR finishing conveyor. Melt, sear, toast, and finish to perfection with this operator-friendly, quiet conveyor.

MiLO® Double/Single
MiLO® Double/Single

Revolutionary infusion of Decoupled Air and Infrared (IR) technologies. Independently controlled top and bottom cavities, each with its own interior light and control panel.

MiSA®‑a12
MiSA®‑a12

Introducing MiSA; Microwave Speed Assist. Higher quality, higher speed, smaller footprint.

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Cooked with Conveyor 2600/2000

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