{"id":56379,"date":"2025-12-22T14:23:22","date_gmt":"2025-12-22T04:23:22","guid":{"rendered":"https:\/\/www.bidfood.com.au\/?p=56379"},"modified":"2025-12-22T14:23:24","modified_gmt":"2025-12-22T04:23:24","slug":"making-the-most-of-the-summer-season","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/making-the-most-of-the-summer-season\/","title":{"rendered":"Maximise margins – making the most of the summer season"},"content":{"rendered":"\t\t
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While some city hospitality businesses wind down over the holidays, caf\u00e9s, pubs and clubs in tourist towns are about to hit their busiest stretch of the year. When the hordes roll in, they\u2019re hungry, impatient and ready to spend. But if your venue has the product ready to match that demand, you\u2019ll win the trade. And even when you\u2019re already at capacity, you don\u2019t have to miss out on extra sales.\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This is where smart menu engineering comes into play. Family share plates, toppers, bar snacks, festive desserts and grab and go items. We have constructed a list of items that can help improve the flow of service this summer while keeping your customers satisfied, maximising the most out of every customer who walks in your door, all whiles ticking the number one box deliciousness.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Family-sized share plate \u2013 taco platter<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For pubs, clubs and venues that specialise in family trade, a DIY taco platter on your specials board is your ticket to keeping mum, dad and the kids happy while driving serious GP. It delivers value, flexibility, fun and margins all at once.<\/p>\n

Build it to feed two hungry adults and one or two kids, with everything ready to heat and go.<\/p>\n

Serve it on a big platter lined with greaseproof and lifted on a stand for theatre. This dish is the diplomatic platter. You are not just feeding people, you are keeping peace at the table. The non eater can not eat, happily. The fussy picker can choose what they want without feeling shamed. The over eater can vacuum up the stragglers. And you, quietly, win on GP.<\/p>\n\n

Make sure you can add on to the dish: more meat, more guacamole, more prawns. Which brings us neatly to toppers.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Low-labour upsells \u2013 toppers & sides<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Anything can be a topper. Or a side. If you need proof of this, just put garlic prawn steak topper on your menu and watch it walk out the door. And if you are not offering toppers this summer, you are leaving money on the pass.<\/p>\n\n

Work with what is already on your menu. This way, you have already done the prep. Work smarter and get more out of every customer because the easiest customer to sell to is the one already sitting at the table. Some topper ideas:<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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