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A simple and reduced digital menu works best for delivery

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A few months ago it was held in Tampa (Florida, OF. UU.) he the television chef who stars in Hell's Kitchen & during the recording of one of the programs, a conference encompassed within On-Trend Concepts that dealt with the new ways of operating in the restaurant sector, a conference encompassed within On-Trend Concepts that dealt with the new ways of operating in the restaurant sector, A few months ago it was held in Tampa.

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"If TGI Friday's or another similar restaurant divided its menu into ten independent virtual brands

"If TGI Friday's or another similar restaurant divided its menu into ten independent virtual brands, the reasons why cards full of items are not efficient can be summed up in five points:

  1. the reasons why cards full of items are not efficient can be summed up in five points
  2. the reasons why cards full of items are not efficient can be summed up in five points
  3. the reasons why cards full of items are not efficient can be summed up in five points
  4. the reasons why cards full of items are not efficient can be summed up in five points
  5. the reasons why cards full of items are not efficient can be summed up in five points

the reasons why cards full of items are not efficient can be summed up in five points.

1.- Fatiga de búsqueda

Los comensales tienen poco tiempo, están estresados y sobrecargados por las decisiones que han de tomar cada día. Una gran selección de platos añade fricción. Además, la sociedad actual tiene un problema de déficit de atención. Una primera lectura de las opciones disponibles puede no ser suficiente para retenerlas y decidir. Minimizar el número de interacciones ejecutadas por el consumidor aumenta el porcentaje de éxito de la transacción.

2.- SEO en Uber Eats, Just Eat, Deliveroo, Glovo…

Los platos que figuran en la carta no sirven para el propósito del SEO. Solo el nombre del restaurante tiene efecto. Por ello, es más inteligente dividir un gran catálogo de platos en varias marcas virtuales que aunarlo todo bajo un único nombre. Por otro lado, una app nunca podrá mostrar en pantalla la verdadera extensión del menú, por lo que a efectos prácticos el restaurante no es adecuadamente representado. Estos son aspectos que el hostelero ha de optimizar.

3.- Complejidad innecesaria

Una mayor selección de platos requiere más ingredientes, con su consiguiente abastecimiento y preparación. Además, gestionar el desperdicio de comida y la preparación de los platos aumenta la dificultad de operación del restaurante. Al sumar las diferencias entre servir platos on-premise y entregarlos a domicilio, la problemática resulta evidente.

4.- Cartas poco enfocadas

En un afán por querer abarcar todas las necesidades de la clientela, las marcas olvidan quiénes son en algunas ocasiones. Hay que tener siempre presente que cualquier iniciativa de la marca ha de reforzar la imagen proyectada. Centrarse en un solo tipo de cocina funciona mejor que hacer de todo, pero a medias.

5.- Dificultades globales

La Gran Renuncia y la inflación causada por el fallo de las cadenas de suministro JIT y la Guerra ruso-ucraniana ponen las cosas más difíciles a los restaurantes. En esta tesitura de incertidumbre y alta volatilidad, simplificar los menús tanto como se pueda y adaptarse a los productos inmediatamente disponibles en el mercado es una fortaleza, no una debilidad.

Queda claro, pues, que un menú reducido tiene ventajas importantes. Prueba a hacer cambios en el tuyo, puede que te sorprendas.

5/5 - (2 votes)

Sobre el autor

Artículo realizado por el equipo de redacción de DiegoCoquillat.com. Cuenta con profesionales tanto en el terreno de la hostelería, gastronomía y turismo, como en de las nuevas tecnologías e innovación.

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2 Comments

  1. Adriana Britez on

    Quiero abrir un restaurante Colombiano con el nombre Punto y Coma pero tengo un poco de temor que el cliente americano no pueda pronunciarlo o no lo comprenda, por favor aconsejeme gracias.

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