4 ways to boost profits by streamlining your menu

How to ease operational pressures and please guests

Operators who are facing labor constraints and rising food costs are focusing on innovative ways to increase efficiencies and reduce operating costs while still pleasing guests. In 2024 alone, 85% of restaurants saw payroll expenses rise, with many expecting another 1–14% increase this year.¹ At the same time, full‑service employment remains 4.5% below pre‑pandemic levels,¹ making it even harder for kitchens to keep up with demand.

Streamlining the menu is a great way to accomplish this, so operators are rethinking ingredients and moving some selections from the left to right side of the menu. 

Consider these hacks to increase operational efficiencies while still delivering a great experience:

1. Buy pre-made

Inexpensive ingredients can drive up labor costs if every menu item requires intense prep work. For example, instead of slicing and breading onions to make onion rings, buy pre-cut, breaded or battered onion rings, then add signature toppings or sauces. Instead of peeling and cutting potatoes, high-quality pre-made French fries may be a better choice. 

McCain^® SureCrisp™ Skin-On Waffle Fries is a popular go-to option that can be baked or deep fried and used in several different applications. Beyond a side to a burger, these are a great base for our Montreal Fair Fries tossed in savory Montreal steak seasoning and topped with shredded pork and grated white cheddar.

1. Look for cross-utilization

Operators are also streamlining their ingredient lists. Cross‑utilizing components across multiple dishes is essential, and the goal is simple: Use ingredients more than once to boost volume, reduce waste and keep prep efficient. One easy approach is introducing add‑ons that let a single base item become two or three menu options—think topped fries using cheese sauces, grated blends, pulled meats or your signature house sauces.

Products like Anchor^® Spicy Battered Pickle Fries are perfect examples of this kind of versatility. They can have multiple applications across dayparts: a bold garnish for cocktails, the star of an appetizer flight or a flavorful crunch on a sandwich. Our Spicy Bloody Pickle Mary is ideal for brunch or happy hour, while the “Some Like It Hot” Chicken Sandwich brings heat and texture at lunch or dinner. And the Flavor Flight appetizer offers a shareable option that satisfies a variety of tastes with minimal added complexity.

1. Let the apps lead the way

Adding menu items does not have to add costs. Operators can look to their appetizer and side menus as a basis for new entrées and shareables. Twenty‑five percent of high‑frequency diners say they choose restaurants specifically for exciting or unique appetizers, underscoring how impactful standout starters can be in driving traffic.²

If the small plate is a hit, the operator can develop an entrée or shareable with a similar flavor profile. For example, loaded fries are a crowd favorite, and loaded onion rings, with various sauces and cheeses, are also showing up on menus.

1. Elevate simple items with premium finishes

Small touches like signature sauces, dustings and toppings can turn a basic item into a premium offering worthy of an upcharge. Starting with dependable bases like fries or onion rings, operators can create crave‑worthy variations using on‑hand components such as cheese blends, bold seasonings or global-inspired add-ons. These easy upgrades help boost check averages without adding prep work.

Take inspiration from these Korean Beer Cheese Fries dusted with gochugaru (Korean red pepper flakes) and topped with an OB Lager Cheese sauce and kimchi. It all starts with a simple base of Brew City^® Beer Battered Ridge Steak Fries.

As operators continue to face rising costs and tighter labor pools, even small operational wins can make a meaningful difference. By leaning into simple menu efficiencies and versatile ingredients, kitchens can stay nimble and still deliver the memorable experiences guests expect.

 SOURCES

¹Restaurant365; 2025 Report on Restaurant Industry Reveals Trends.
²Technomic; Ignite Consumer Q2 2024–Q4 2024.