We have all seen it: A menu with 12 pages, offering everything from Sushi to Pizza. It looks like 'variety', but to a restaurant owner, it is a profit leak.
The Paradox of Choice
When customers see too many options, they get anxious. They take longer to order (slowing down table turnover) and often default to the cheapest item (lowering average ticket size).
The 3-Step Fix
- Analyze Sales: Look at your POS reports. Identify the bottom 20% of items that rarely sell.
- Cut Ruthlessly: Remove those items. Less prep work means a faster kitchen and less food waste.
- Highlight Winners: Use boxes or photos to highlight your high-margin items.