FOOD MADE GOOD BY…….
Lowering tasting menu price to increase accessibility
Where The Light Gets In may have made some reductions to their menu, but that has only come with added benefits
HOW WAS IT DONE?
- Stripped back the menu from 15 courses to 8, reducing staff demands back and front of house
- Created fine dining dishes from by-products and offcuts
- No compromise on a strict ethos of high quality, sustainable produce
WHAT WAS THE IMPACT?
- Increased reservations and footfall
- Introduced great tasting, sustainable food to new customers
Top Tip
- Understand how your operation can provide better customer value
- Don't be afraid to simplify, it doesn't have to mean sacrifice
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