All menu items subject to availability
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April 26th, 2007
In my opinion, this is one of the worst things you can state on a menu. It’s like saying “I’ve prepared this menu a long time ago and I’m sorry but you can only order some of the things we’re offering”. Does thismean that you have written the menu but aren’t too sure how long every item will be available? Or perhaps it depends more on the chef and if they have had time to prepare every item listed? I believe the bottom line is that if an item is truly so seasonal that it is not always available it should not be listed on a menu. Instead offer it as a special.
Specials, if sold well, can be your most popular items. From our studies diners spend 2 – 3 minutes reading a menu. A good server can sell an item in a fraction of this time. Even better, if your specials are made from produce you have bought at an amazing price in the heart of their season, chances are you can offer at a good markup.
While it is always nice to be as specific on a menu, it is also possible to allow some flexibility to cope with daily changing produce quality. Some of the best value produce from Fresh Connection at this moment includes:
Broccoli 98c each, basil 25.50/ kg, fancy lettuce 1.55/ each, red capsicum (tag two) 3.90/ kg, braeburn apples 1.80/ kg, courgettes 2.95/ kg, cauliflower 1.90/ each, button mushrooms (grade two) 5.35/ kg, jumbo red kumara 2.70/ kg, jumbo rua potatoes 80c/ kg, tomatos (tag two) 3.45/ kg, corn 55c each, green pears 2.50/ kg. Please note, these are north island prices. MenuCoster uses prices based on your local region.