A static menu tires out your regular customers. Restaurants that renew their menus quarterly see, on average, a 12% increase in orders the following month after the change.
Spring: salads composed, fresh bowls, smoothies. Customers are looking for lightness after the winter. Seasonal ingredients (asparagus, strawberries, radishes) are cheaper and more flavorful.
Summer: cold dishes, wraps, poke bowls. The heat reduces appetite for heavy dishes. Offer smaller portions at reduced prices to maintain order volume.
Autumn: soups, stews, gratins. The return of the cold is the ideal time for comforting dishes. Pumpkins, mushrooms, and chestnuts are inexpensive and very popular.
Winter: raclettes, fondues, hearty hot dishes. It’s the peak season for deliveries. Customers are ordering more and spending more. Offer family packages.
Maintain 60 to 70% of your permanent menu (your bestsellers) and change 30 to 40% with the seasons. This reassures habits while creating novelty.
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