In our food manager certification courses, experienced restaurant pros often exchange ideas and discuss strategies. During a recent session, some students debated creating a bar or lounge menu for casual diners with low food costs. We decided to contribute our insights, which food managers might find useful for special menus in bar, lounge, or patio dining areas.
The Ideal Bar Menu for Food Mangers Considering Something Different
Visiting local restaurants, we often notice a mismatch between the bar menu and dining floor dishes. Crafting a bar menu for regular patrons with your establishment’s theme offers many benefits for food managers.
- Ingredients should already be in your inventory
- Eases the stress on the kitchen staff
- Offers an alternative dining option for guests on busy nights
Food managers designing your bar menu with ingredients from your regular menu can cut food costs. This approach leads to less waste and a lower risk of food spoilage. However, don’t merely serve smaller portions of your dinner menu. For instance, a steak house can offer steak sliders made from steak trimmings or other casual dishes, using available ingredients. Be creative while maintaining the same ambiance for returning guests who dined in the main area previously.
This streamlined concept also aids production during service. Line cooks get frustrated when one or two menu items differ significantly from the rest. This issue slows down service and consumes valuable line storage space. Simplifying and maintaining familiarity helps the kitchen staff serve food to guests promptly.
Offer Options To Retain Customers
Finally, a well-designed bar menu attracts guests unwilling to wait for a full-tabled restaurant. Informing guests of unique lounge or patio options can save them from long waits or trying competitor venues.
What strategies do you use for bar menu planning? Is it necessary to offer special lounge selections, or are regular offerings enough?
