Streamlining menus was an absolute necessity in 2020. The abrupt shift to off-premises dining and app-based ordering required operators to edit menus so they could easily be perused on a phone screen. Add staffing shortages and rising ingredient prices, and shorter menus naturally followed. A Nestle survey found that 58% of operators decided to limit their offerings.
What now? Is the pendulum swinging back toward more menu selection? Or should restaurants stick to the basics and keep options limited? We’ll look at both sides of the debate.
