A blog post from Restaurant Hospitality magazine last Monday explored consumers’ desire to want what they cannot have: access to exclusive clubs, tables at restaurants with lengthy waiting lists, limited edition products, etc. When supply doesn’t meet demand, those who demand will pay more for access to the supply.
Every restaurant wants a menu item to get this kind of attention!
So, create it!
Limited-supply menu items can be “available” at any price point; there’s no need to go way above what your demographic is willing to pay. Get creative and do some market testing within your own restaurant to see what creates buzz. It can be a simple food idea or an entire concept.
- Small-batch, chef-created ice creams to polish off summertime meals? Invest in a 4-qt Hamilton Beach Ice Cream Maker and invent a new flavor every day — one batch only!
- Keep some rich Belgian chocolate on hand and dip only the very best fresh fruit from the day’s market, pair it with espresso for dessert and then package the limited-quantity pairing as a special service for the whole table.
- One day a week, during a short window, offer afternoon tea for moms (or dads) and kids with lovely but durable Tea Rose tea service. Allow only a few sittings. Serve some small eats that are easy to prep (got leftover ingredients?) and suddenly, it’s an exclusive event!