Waltham, MA (RestaurantNews.com) Restaurant operators looking to reduce their supply chain costs during the holiday season should plan early for their LTO and traditional menu ingredients, according to Wade Winters, vice president, supply chain, with Consolidated Concepts.
Additionally, operators should think about having a holiday-themed LTO provided the menu items fall in line with the restaurants’ core offering rather than a trend.
“There is no reason why operators should step away from their core menu items based on a trend within the industry at the moment,” said Tim Campbell, a supply chain specialist with Consolidated Concepts. “The holidays are stressful enough so adding steps for new menu items or not training staff on the operational side builds additional pressure for the staff and the entire experience.Understand what your brand is and its core values and stay within those strengths.”
To better the experience, operators should consider what each location can handle during the holiday season.
“It’s important that whatever LTO operators are promoting makes sense for the demographic they are trying to reach and for where the location is based,” Winters said. “So, know your demographics and then make a plan for your holiday offerings. Consider what works in each region. What’s going to sell in the Midwest may not sell in the Southeast.”
To further prepare for the holiday season, here are some tips for restaurant operators looking to maximize sales and decrease costs:
About Consolidated Concepts
Consolidated Concepts is a cost reduction specialist for restaurant brands. Their team of industry specialists focuses on the needs of their clients with the goal of reducing costs while maintaining or improving their quality. Distributor and manufacturer neutral, Consolidated Concepts is a strategic partner of Compass Group/Foodbuy, Fresh Concepts, and Buyers Edge and provides more than $16 billion in buying power.