What does 'menu diversification' aim to achieve?

Menu diversification is a strategic approach within the restaurant and food service industry that focuses on broadening the variety of offerings available to customers. The primary goal of this strategy is to attract a broader customer base. By introducing new and varied menu items—such as different cuisines, dietary options, and innovative dishes—restaurants can cater to different tastes and preferences, thereby appealing to a wider audience.

This tactic not only helps in attracting new customers who may have specific dietary needs or seek diverse dining experiences but also encourages existing customers to return more frequently to explore the new offerings. Additionally, a diverse menu can enhance the overall dining experience, making the restaurant more competitive in the marketplace.

While options like reducing food costs, improving employee satisfaction, and minimizing kitchen wastage are important aspects of restaurant management, they are not the primary focus of menu diversification. Instead, those aspects typically relate to operational efficiencies or employee engagement rather than directly addressing customer attraction and satisfaction through a diverse range of menu options.