In the wake of rising costs and staffing shortages, some businesses have introduced fixed-price, set menus in order to cope.

Growing economic pressures have left many businesses worried as to how they will survive the winter. However, as we saw throughout covid, the hospitality industry is one of resilience that’s buoyed by creative problem solving.

Many businesses – including three of Tom Kerridge’s London restaurants – have introduced set menus to reduce food waste, counter staffing shortages and appeal to cost conscious customers. Those who have adopted fixed-price set menus have commented that it had made staffing issues easier to manage and allowed for a more tailored and carefully curated customer experience, that doesn’t break the bank.

To summarise the key benefits of the shift to set menu:

• Enables consistent prices – for restaurant and for customers
• Lessens the strain on staff, increasing efficiency
• It’s a new and exciting experience for the customer
• Reduces food waste and unnecessary expenditure

This measure enables restaurants to regain a degree of control in what can feel like an uncertain time. Set menus open the door for optimum efficiency in the day-to-day restaurant operation, but also offer customers the chance to try something they might not normally opt for – hinting at great potential for new favourite dishes being discovered all the time.

Keeping prices consistent, introducing customers to new delights and streamlining business operation are a few of the specialty dishes a fixed-price set menu can offer you!

You can stay up to date with the latest industry news here.