How to Fine Tune Your Product Lineup

Knowing your must-haves from your negotiables can be as simple as knowing your ABCs. The trick is to match your buying decisions to the guest’s perceived value of a product, while factoring in price and competitive alternatives.

It’s natural to gravitate towards legacy items that you’ve always thought of as the best quality/price/value/flavor – without testing them or considering current customer perception along with availability, demand impact or supply chain constraints.

“The ABCs are always an eye-opening exercise because many chefs believe they have more A-level, must-have items than they need,” says Bo Bryant, Shamrock Foods Restaurant Consultant.

Here, Bryant takes us through the ABCs of knowing where to splurge and where to save for the max returns on your food spend.

• Think of your “Absolutes” as items that put you on the map.
• The As should have an ownable brand or origin story that you’re telling on the menu, like Pier 22 Seafood CO.® Icelandic Salmon. Typically, the better the brand story, the more potential for profit.
• Get there first or early by offering new, high-quality items with great origin stories before the demand saturation hits.
• As can also be front-of-house items guests expect – don’t mess with them for negligible savings.

1. Take advantage of trimming product costs in this category where you’re less likely to compromise customer value perception.
2. Ask your Shamrock Foods Sales Representative how our business consultants can help you further analyze product details to get to where you want to be.
3. Leverage Shamrock Foods’ Exclusive Brands developed for profitability and the quality customers expect.