The soaring high prices of petrol and diesel have become a constant topic of discussion in the country. However, the prices have not just increased in India but have been hiked in many other parts of the world as well.
Not just petrol and diesel, post the pandemic, almost every other product and service has witnessed a huge hike in price. Even having a simple meal at a local restaurant can now put a dent in your pocket. Due to this, many have been avoiding dining out as often as they used to.
Even restaurant owners have started facing a lot of trouble to re-print their menus so frequently. As food and labor costs rise, restaurants are making strategic changes to menus to avoid reprinting new ones every week.
Jessica Dinglasan, the owner of Long Beach Fish Grill in Long Beach, California, has been experiencing a similar problem. A CNBC report states that the halibut fish that she sources now costs more than $30 a pound.
This is almost double what it was a year ago. And the 13-gallon container of canola oil she buys for French fries and crispy fish has jumped from $19 to $42.
Though price hikes may work in favor of some eating joints, however, the weekly changes in the cost of ingredients would mean frequent reprinting.
For this, many are opting for ‘Menu Engineering.’ A smart menu design can highlight the food or drinks that will keep customers coming back or help with kitchen operations, says CNBC.
Sean Willard, a menu engineering specialist with Menu Engineers, estimates diners spend fewer than 90 seconds after sitting down browsing the menu.
A menu that has larger font or an eye-grabbing box, sketch, or photo has proven to attract more customers. That is exactly what Jessica Dinglasan has done for her restaurant Long Beach Fish Grill.
