People are busy in the middle of the day. How do you get them to consider lunch away from their desks and away from quick-serve counters? Kraft Foodservice tapped three chefs (Andrew Zimmerman, Sepia; Cliff Pleau, Seasons 52 and Jeffrey Tenner, Bertucci’s) for ideas on how to get people through the doors for lunch. Let’s expand on the three points they focused on:
ENGINEER A LUNCH MENU
Having lunch options that differ at least slightly from your dinner options is optimal. Lunch is most often a lighter and quicker meal for diners. In fact, having a completely separate lunch menu can clearly identify your restaurant as offering lunch specials; and many people look to specials when deciding where to eat.
TIGHTEN SERVICE STEPS
Since people are often in a hurry at lunch, not only should menu items be geared towards fast prep but also your entire chain of service should be fast paced. From the time a customer comes in the door, think about anything that you could do to help speed their time along so they can get on with their day if they are in a rush.
REALLY LOOK AT YOUR MENU OFFERINGS
Offering a limited amount of options, reduced portion sizes, items that are quick to prepare and meals that are easy to eat on the go for takeout are perfect for lunch menus.
