In an ice cream shop, café, or seasonal food outlet, an extensive menu can attract customers, but it can also make day-to-day operations more complicated. After all, every additional menu item means extra ingredients, more storage space, staff training, and the risk that some products will not be used before their expiration date. So, is it possible to offer customers plenty of choice without turning a small outlet into a storeroom filled with dozens of different ingredients and semi-finished products? Yes. The key is a modular menu – an approach…
Read MoreOne Product, Many Desserts – How to Build an Appealing Menu Without Expanding Your Back-of-House Setup
