Win Big with Smaller Menus: How Tech Can Supercharge Limited Offerings On- and Off-Premise

With wholesale food prices soaring 13 percent in 2021 and labor costs rising as worker shortages continue, many restaurants are looking for smart ways to lower costs and avoid passing them on to their diners. To mitigate these concerns, restaurants have gotten creative, looking for new cost-cutting measures. One such solution has been shrinking restaurant menus. 

This past year, 60 percent of restaurants reported reducing their menu size, citing a 23 percent drop in the number of items. A smaller menu might limit ordering options but not the ability for restaurants to wow their guests. For restaurant operators, a reduced menu can be more agile and responsive to diners’ preferences. Plus, integrating guest management and order analytics tools can unlock the potential of limited menus for highly targeted customization.

With the right technology in place, restaurants can tailor smaller menus to the on- and off-premise dining preferences of their customers while leveraging…