Fall can be a fantastic traffic builder – just add a little fall flavor for a quick revenue boost.
With the change in seasons, consumers are also ready for a change in menus and ready to try something new. Providing eager customers with a glimpse into an autumn inspired menu is a quick and easy way to incent trial and increase sales.
The fall season is a time to turn toward autumn harvest foods such as carrot, sweet potato, onion, pumpkin and garlic and to emphasize the more warming spices and seasonings including ginger, mustard seeds, cinnamon and peppercorns.
Using a Limited Time Offering approach to your fall menu add-ons can boast your sales and, if crafted carefully, your bottom line.
Here are 5 guiding principles for your fall limited time offering:
1. Discuss the fall harvest inventory with your food supplier. They can help you understand the market reports so you can prepare a few simple specials to carry for a limited time that not only introduce fall flavors but also provide a healthy margin.
2. Get your staff involved, they probably have a favorite fall food like apple pie, pumpkin or squash soup. Have them work with your chef/kitchen to taste test and vote on the best additions.
3. Don’t go overboard! Keep it simple and add just a few items. Don’t forget these offerings are only for a limited time, usually about six weeks.
4. Entice your customers to give them a try. Be certain to communicate the specials on your Facedbook page, with a menu insert, and on a chalk board or other temporary signage. Remember the limited/temporary part of the offer is the secret to the success.
5. Listen to your customers, they will tell you either verbally, through online feedback, or through their purchases what they think. Since it’s a temporary measure, if an item is not working, don’t be concerned about pulling it off the menu. You can perhaps try something else in its place if you have more ideas and more time.
Remember, limited time offers are the easiest way to try new recipes and take advantage of food prices for during an over abundant harvest. The menu does not have to be extensive or complicated but it is worth a try, your customers are probably ready for the change in season and the change in menu.