Sampling

What:

Create small samples of one of your less traditional or new menu items to serve to guests as they are waiting for their order.

Why is this important?

Letting guests sample something they normally wouldn’t purchase lets them explore a new area of the menu they may not have before, build cravability and have them come back more often to try new dishes. It is also a way to “surprise and delight” them to pass the time while waiting for their order.

Time needed for Execution:

• This should be something that happens weekly, generally during slower times of the day. It should not take more than 5-10 minutes total per time.
  • Whatever the item you’re sampling should be made by the kitchen and prepared by a specified time.
  • It should take a few minutes to cut it up and put in small serving dishes (if a hot item, be mindful of how long this takes to ensure quality is still great)
  • Remember to ring in the item and comp it.

Execution:

• Almost any item at the restaurant can be used for sampling, but you should focus on:
  • Something unique to your restaurant
  • Something a bit more adventurous that may sell less
  • A new menu item
• Samples should be brought out by a manager or server in between ordering and waiting for their meals to arrive.
  • Be sure the person handing out the samples is knowledgable about the product and can let the guests know all about it.
    • If a meal is running late, this can be a good way to engage the guests to help pass the time as you apologize for the delay.
  • Ensure samples are only a bite or two in size and are displayed nicely. If a napkin, fork, toothpick, etc is needed, make it as easy as possible for the guest to try.
• Change up what you sample and if possible, create a schedule!
  • Passing out 50 samples per week can keep increasing menu awareness from your guests and help you gain more sales as they keep coming back to try more.