New Drinks and Seasons
Sound familiar?
- Launches new drinks on inspiration and trend, without saying what the drink is for.
- Keeps old items out of attachment to the work that made them, though nobody orders them.
- Sets no threshold in advance, so keep-or-kill is always a debate.
- Ingredients bought for a single drink sit spoiling in the fridge.
After reading, you can
Help an owner launch new drinks with thresholds instead of hunches.
Each chapter answers one question
Chapter 1: Is a new drink for sales, buzz, or my boredom?
What is this new drink for: attracting new customers, raising the bill, or keeping regulars?
A new drink serves one goal; without naming it you cannot measure whether it succeeded.
Chapter 2: Why print the menu before guests prove they want it?
How long do I test a drink before putting it on the main menu?
A handwritten board can test a drink for two weeks at almost no cost.
Chapter 3: Is a new ingredient worth the shelf it takes?
How many ingredients used for only one drink does this new item bring in?
Every new ingredient is something to buy, store, check for expiry and possibly throw away.
Chapter 4: Is a seasonal menu chasing trends, or catching sales?
Does my menu change with the seasons or stay the same all year?
In Vietnam drink seasons are so distinct that ignoring them means ignoring guaranteed revenue.
Chapter 5: Is a drink I love blocking the next one?
Which drink on my menu should have been dropped three months ago?
A drink kept out of regret for the development effort takes the place of the next one.