​Transition to the next season with style

Every season has its signature flavors, local specialties and guest cravings ― and as Starbucks demonstrated with its relaunch of its pumpkin-spice latte in August (when much of the U.S. was still sweltering in temperatures in the 80s and 90s), you have a number of weeks before and after the season to build momentum around a menu item’s comings and goings. Tapping into your POS data can help you capitalize on remaining seasonal ingredients in your inventory as you make way for foods that will help you build your next seasonal menu. Use it to pinpoint which ingredients you’re using in each dish and how quickly you’re using them, which can help you plan upcoming specials and avoid disappointing guests looking for a particular item. If you have a surplus of apples this fall, for example, try creating a special, low-priced menu item around them that you won’t be offering for much longer. Limited-time offers (LTOs) can not only help you use up this season’s inventory but also bring loyal guests back and get them excited about what’s coming next. As David Portalatin, food industry adviser at NPD, told Marketwatch, “A well-executed LTO can boost sales and serve as a competitive edge for restaurant operators and help food service manufacturers test new products and concepts.” Use the weeks before your menu changes to promote future items: Share samples with guests, collect feedback about what’s going over well and what needs adjustment, and consider offering an on-trend promotion that will bring guests back when you launch next season’s menu