Limited-Time Offers (LTO’s) can be an important part of a restaurant’s appeal to patrons as well as a strategic tool to stay current with trends, fend-off competition, and improve the bottom line. In the prior section (THE SOLUTION), we offered guidance for developing a team, determining items, crafting a plan, and getting feedback about your existing or new LTO program. In the coming section, (IMPLEMENTATION), we will review launching the LTO to FOH/BOH (and other locations) and determining adjustments for LTO programs.
Launching the LTO to FOH, BOH and Other Locations.
Knowing how testing will be done allows the next big step… launching!
Often, operators blame implementation and execution as the reason their LTO program isn’t successful. Because you’ve planned and tested prior to launch, you are more prepared for the launch. Though this is true, anticipate common pitfalls before they occur. The most common pitfalls involve…
- training back/front-of-house.
- executing properly.
- raising customer awareness.
- encouraging sales.
- wasting product.
- placing the item properly on the menu.
- distributing efficiently to all locations.