Scaling Back: The Latest in Restaurant Survival

Many restaurant, as of late, are striving towards one goal - simply to stay afloat during this rocky time in our economy. Diners are spending less money when they go out to eat, if they even go out at all. This sharp decline in business can do a great deal of harm to restaurants, even shutting down ones that have been around for years. Businesses have to come up with some way to counteract this issue, with many choosing to scale back their menu choices, eliminate unnecessary extras that might drive up costs, and reduce their overall costs, such as energy usage.

Scaling back menu choices seems like a logical step in helping diners find and choose more budget-friendly foods. Diners are less likely to choose expensive menu items and may very well be pleasantly surprised to see their favorite restaurant has cut back the uber expensive options. For example, Stoney River Legendary Steaks has taken away their most expensive bottle of wine, the $255 bottle of Napa Valley Beringer Cabernet Sauvignon and the $28 pecan-encrusted swordfish that were once popular choices for diners at this establishment. These items have been replaced with budget-friendly items such as the $12 prime burger.

This specific establishment has also done away with the white tablecloths on each table, instead reserving them for the private areas of the restaurant. Other restaurants are also removing unnecessary items, as I noticed at a local pizza establishment. The tables here were once adorned with a flower to present a more relaxed, playful atmosphere. The flower & vase are now gone, and when asked why, the server simply replied "to cut back on costs."

Restaurants are also taking more general measures to cut back on costs, such as utilizing sunlight to light the dining area instead of burning electricity all day. The restaurant I worked for in college would open the blinds at a certain time each day in order to allow the natural sunlight to illuminate the dining area and would adjust the blinds according to the time of day and amount of sunlight. Businesses are also replacing old appliances with energy-efficient models when the old ones break down or quit working. This is often cheaper than fixing the old appliance in the long run.

Restaurants hope these changes will encourage diners to eat out more often, while showing their dedication to making the dining experience as positive as possible.