Tips and tricks from gastronomic expert Frank Rozin: Topic - Optimal menu

One of the frequent challenges in the restaurant industry is an overloaded menu. Too many dishes can compromise the quality and freshness of ingredients, increase food costs and reduce restaurant profits. Frank Rosin and GGM Gastro therefore recommend optimizing the menu to the essentials. A clear structure with a thoughtful choice of dishes can improve guest satisfaction and increase revenue in the long run.

Focusing on a limited number of dishes ensures that the ingredients used are always fresh and of high quality. This also reduces food waste and helps environmental sustainability. An extensive menu can lead to unnecessary purchases of ingredients that end up being thrown away.

The short menu also encourages creativity, focusing on offering unique and memorable dishes. Guests will be impressed by a small but varied menu that provides better clarity. A rotating menu can entice guests to return again and again and be eager to try new and exciting dishes.

In addition to the higher quality of the dishes, the smaller menu also offers advantages for the staff. A well-organized menu simplifies the work of the kitchen staff and increases their efficiency. They don't have to deal with a long list of dishes and can instead focus on preparing a limited number of items. This results in greater uniformity and quality in meals and reduces the risk of errors and delays.