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Due to rising prices (in order to maintain profitability), many restaurateurs are now trying to optimize the menu.

But what can and cannot be done in this case? Sergei Mironov wrote about this in his blogs.

One of the topics is to replace products with cheaper ones. For example, in steaks, high-quality grain-fed marbled beef is replaced by inexpensive “grass-fed” beef. Or, instead of high-quality whiskey, use a Russian analogue in cocktails.

If you have a cafe at the station or at the airport, such actions are probably justified: there are almost no regular guests, and random changes will not be noticed. But in a serious restaurant, regular guests are used to going to products of a certain quality, and any replacement of the product will entail the loss of guests.

Another "chip" is the reduction of portions.

I will say right away: in a restaurant where professionals work, the portion size is already optimal, and reducing it will cause indignation of the guests. Of course, this does not apply to those who put portions “from the bulldozer” in restaurants without preliminary analysis, but there are still not many of them.

And then the founder of "Meat & Fish" gave some advice to restaurateurs.

Work out as much as possible with the replacement of dishes: if the dish is too expensive and the cost of it has jumped 2-3 times (and there is such a thing today), do not try to raise the price for it - it is better to remove it from the menu altogether. Here you just need to develop new dishes, from the same high-quality products, the price of which has not seriously risen - and, of course, it is desirable that they be Russian-made. But, of course, the replacement must be of equal value so that it does not frighten the guest: for example, pollock will never replace Chilean salmon, but only sockeye salmon or chinook salmon.
Or replacing a turbot with a Black Sea Kalkan is quite equivalent; and from replacing the Turkish sea bass with the Black Sea bluefish, the taste of the dish will generally only benefit.

Well, we need to go into our own production as much as possible, trying not to buy any ready-made ingredients: this will also additionally occupy the chefs, allowing them not to reduce their working hours, which many have already begun to reduce due to the reduced flow of guests.
And let me remind everyone that a crisis is the time of professionals, and a professional always fully works with the menu, and does not stupidly reduce portions or buy a cheap product.
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