Prix-fixe menus are a great addition to any restaurant’s offerings, and are attractive to restaurateurs because of their inherent features, guaranteeing a high check size for each diner. However, there are some things to keep in mind before moving forward. First, think about how to use prix-fixe offerings strategically, such as at lunch and on holidays. Secondly, don’t overconstrain yourself in your menu offerings – even with a set menu, still offer some opportunities for diners to customize, and for you to upsell in the process.
- Prix fixe menus can be a great addition to a restaurateur’s repertoire – if they are used wisely.
- Since few restaurants can support a most to only prix fixe offerings, a better idea is to utilize them during lunch and holiday periods.
- Additionally, supplement the fixed menus with some opportunities for creativity and upselling on behalf of the guests.
“Typically offering a 3-course combination consisting of an appetizer, entrée and dessert, the prix fixe menu was initially employed to draw in customers during a sluggish economy.”