The primary focus of this podcast episode is the emerging trend in the hospitality industry towards smaller menus that yield greater profit margins. This shift is largely motivated by cost pressures, staffing shortages, and an intensified emphasis on quality. By strategically reducing menu offerings, establishments can enhance operational efficiency, diminish waste, and ensure a more consistent dining experience.

We also discuss the implementation of automated recipe costing tools, which are essential for maintaining accurate financial oversight in conjunction with streamlined menus. Furthermore, we highlight an exemplary operator, Don's in Melbourne, which successfully exemplifies this model, demonstrating that a confidently curated menu can significantly elevate both service quality and profitability.

Takeaways:

• The current trend in hospitality emphasises smaller menus, which leads to increased margins and reduced waste.
• Utilising automated recipe costing tools is essential for maintaining financial accuracy in food service operations.
• The operator example of Don's in Melbourne showcases the effectiveness of a focused menu strategy.
• Engaging your team with questions about menu item profitability can foster insightful discussions and improve margins.
• A concise menu allows staff to excel and enhances the overall guest experience significantly.
• Identifying which three menu items contribute the majority of profit is crucial for business sustainability.

keywords

hospitality, team management, technology, efficiency, customer experience, trends, restaurant industry, operational excellence, staff training, business insights

summary

In this episode of the Prep List, Shaun discusses the current trends in the hospitality industry, emphasising the shift towards smaller teams and the importance of simplification. He highlights how technology can enhance efficiency without overwhelming staff, using a case study of a cafe that successfully implemented a new ordering system.

Shaun also spotlights To Be Frank Bakery, a client known for their signature product, the cinnamon morning bun, and encourages venues to identify their unique offerings. Finally, he poses a reflective question for teams to consider what inefficiencies they are tolerating and how to address challenges.

titles

• Reviving the Prep List: Insights for Hospitality
• Navigating Lean Teams in Hospitality

Sound Bites

• "This content is made for prep time."
• "What's your cinnamon morning bun?"
• "We're here to help, quietly behind the scenes."

Chapters

00:00 -Introduction to the Prep List

00:47 - Trend: Smaller Teams, Bigger Impact

01:38 - Leveraging Technology for Efficiency

03:06 - Venue Spotlight: To Be Frank

04:05 -Weekly Reflection: What Are You Tolerating?

04:50 - Conclusion and Call to Action