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Generating Business on a Slow Day

By Nicole Reed, Communications Manager, MenuMax

With the cost of fresh produce such as tomatoes and cucumbers soaring, many restaurants are feeling the pinch, and beginning to make cutbacks on the amount of produce they order. However, it is important to keep in mind the desires of consumers. Trend reports repeatedly remind us that the 2011 consumer is more selective of the food they put in their bodies. The demand for nutritious and healthy meal options when dining out has increased and restaurants should take notice.

Across the country restaurants are beginning to adopt the concept of Meatless Mondays as a way to cut food cost and generate new business. The concept of Meatless Mondays began in 2003 as an initiative of  “The Monday Campaigns”, in association with the Johns Hopkins’ Bloomberg School of Public Health. According to the “goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet.”

Traditionally, Mondays are a slow day in the restaurant business. By incorporating the “Meatless Mondays” theme into their weekly regiment, restaurants are creating some buzz around an otherwise slow day. Customers like the novelty, and are rushing to try it. For chefs it is an opportunity to try new dishes, and create excitement around a meal featuring produce instead of protein as the main ingredient.

Not only are restaurants filling their reservation books by utilizing this growing trend, but they are also filling their pockets.  By sticking to locally grown fruits and vegetables that are in season, chefs can keep their food costs down.

In the current economic situation it is important to bring in a steady stream of customers, to keep financially afloat. Implementing new themes is one way to bring in more consumers to your establishment on a slow day, try out new exciting recipes, and save some money in the long run.

Has your establishment implemented any themed days? We would love to hear about them!

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