Hey All,

A friend of mine is working to revamp his menu, and he asked me if I knew anything early birds. Since I don,'t I was hoping you can help give him some tips

Anyone here offer early birds?

What times so you offer them, and are they just smaller portions or what you offer, or a completely separate menu items?

Do you sell tham as combos (i.e. your choice, a main, a pototo, a vegetable), or a la carte?

Any other advice gratefully welcome

Thanks,

Rami

Several restaurants I've worked have offered EB's.  We had a one sheet menu which offered smaller cuts of meat, fish or poultry for a smaller price.  Usually it was a prix fixe menu with salad, entrée, starch or veg and a small dessert such as a scoop of sherbert, sorbet, ice cream or dessert bar.  They were great meals for, what I called, The Jeopardy/Wheel of Fortune crowd.  You know, the ones that have to be home before 7:00pm.

Tell your friend to check over his/her menu and find items that translate easily.  That way they don't have to add extra inventory for something they should be using to help move the inventory.

Also, make sure the timing of the EB does not coincide with your dinner rush.  The whole purpose is to offer something for sale when seats are usually empty.  We offered our EB dinner from opening, 5:00pm to 6 or 6:30pm.

Ciao,

Thanks Steve, I will pass this along.

You said a starch or veg, is it normal to do both?  Would it be for eat in only? Or can they allowed to take out?

Rami

We did starch or veg for the simple reason of keeping it simple.  Part of the battle plan is to make it quick on the kitchen so they can still get their act together for the regular dinner patrons coming in later.

I suppose you could do it for to-go.  In fact, I don't see why not.  But also, part of the plan is to get cars in the parking lot.  Nobody I know relishes the idea of going to the restaurant first.  Usually they like other people to be there.

Ciao,

Thanks Steve,

 I will pass along,

Rami

Personally I would not make it to go.  The goal is to get them into the restaurant, and hopfully spend a little more.  I would not include a beverage and or dessert, I would hope the birds realize the savings and order an appetizer and or ****tails, although as a waiter when I served tons of EBs at Charley Brown's Restaurant, this rarely happend.

Best of luck!

The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over.  -HST