Trim items that aren't selling and cross-use ingredients. Restaurants can also take a data-drive approach to knowing what’s selling and what’s not. Then they can simply stop making the items that consumers aren't buying, which brings down cost and waste. Smart restaurant operators are also checking their inventory and determining which ingredients can be used in multiple recipes. Some owners are also stepping away from the more complicated dishes.
The physical menu changes. Contactless will extend to every part of your restaurant service including how a consumer browses your menu. While you can still include disposable menus in delivery, take-out and curbside orders, there are other changes to keep in mind. For consumers dining in with you, you can offer contactless ways to look at your menu. This involves adding QR codes to your tables that guests can scan using their mobile device; the code takes the guest directly to your menu.
Shareables are likely a thing of the past. Especially for family-style restaurants where food is served on large platters for sharing, now smaller, individual plates will replace them. Some restaurants menus in this case may be completely overhauled.
Alcohol and cocktail kits. As a way to increase revenue, restaurants have been selling beer, wine and cocktails for take-out and delivery. For some restaurants that's added up to thousands of dollars in weekly revenue, helping to keep their restaurant in business during the pandemic. Once again, that’s likely to become a permanent change. Other restaurants are providing cocktail kits minus everything but the booze.