Now is the time for independent restaurant to really show their skills in meeting the consumers demand. All the signs show that the average family will have to tighten their budget. Higher gas prices lead the way for inflationary pressures on almost every commodity your guests are buying.

Chains will take months to respond to consumer spending trends, but the independent restaurant can start now.

While food costs are are escalating, there are some comparative bargains that can be passed along to your customers. You can also modify your menu to include new items and serving methods that lets your customers know you understand. Economic woe’s are also the time when diners look for comfort foods. Coincidentally, comfort foods generally have the highest margins for restaurateurs.

Here are a few ideas to keep your guests coming back, but spending less;

• What are bargain foods? Pork, still a low priced protein. Ground beef has gone up, but the versatility can fill your menu.
• Many less expensive beef cuts can produce the best comfort foods like pot roast, corned beef, sirloin and chuck.
• Some seafood has remained steady such as shrimp. New fish species, both farm raised and wild, are being offered at reasonable prices.
• Try new serving ideas on your menu. How about a whole roasted chicken dinner? A stuffed pork tenderloin is an inexpensive entree with great presentation options. Family style servings of vegetables, potatoes and sides can reduce your plate costs, save time and reduce waste.
• Rice, beans and pasta continue to offer a value for the diner. Pasta servings can be produced for less than the cost of a candy bar and offers wide latitude for preparation. Now is the time for spaghetti, fettuccine and lasagna.

Now is the time to sit down with your food purveyors to seek out those bargains. They will give you ideas about what others are doing and new products that meet your goals. You don’t need to replace your entire menu, just find those dishes you can identify as pocketbook friendly.

By the time the chains respond to the trends, the economy will be improving if the cycle holds true to form. You will have built your loyal base through a marketing phase that will emphasize your economic friendly menu. The opportunity exists to build your brand as consumer responsive.

Larry Edger, Author

The Restaurant Ebook