Seven 54 Manchester new menu launch-

Seven54 Manchester are new clients of ours in the busy suburbs of Didsbury in Manchester contacted us in the summer to look at some menu development and training for the kitchen team.

Seven54 has been a successful brunch cafe in the affluent area of Didsbury. Post covid there had been a huge surge in customer demand and alot of new restaurants had opened in the surrounding area. Seven54 had traded many years as a daytime only venue, but after a refurbishment in Q1 of 2021 and a relaunch they had opened for bar, cocktail and evening trade.

Restaurant Consultant-

After an initial site visit we quickly ascertained that the clients wanted to achieve a large premium menu, but could be served quickly and easily. The ability to be able to turn table and maximise the amount of custom was very important. Chiefly because the restaurant was so popular. We also looked at maximising the sales throughout the day with a different offering starting at 5pm through to late, which was more aligned with the evening drinkers.

Seven 54 Manchester Menu development-

We developed a menu based around the high volume brunch demands, great local produce and fresh ingredients. A local artisan bakery provided the best brioche we have seen in such a long time for a signature french toast. Healthy brunch options such as Chia seed overnight oats sat next to more indulgent dishes like Nduja hash with fried eggs and kimchee ketchup.

The evening menu started at 5pm and was based around small and larger plates, mini sliders, salt & pepper squid and korean fried chicken, along with more traditional bistro dishes such as Chicken Schnitzel and Mushroom cappelletti.

Launch Day@ Seven54 Manchester-

The menu launch and training was a 5 day affair, and without breaking stride the menu changed from old to new in 24hrs. Customer feedback was very positive and the staff settled to the new menu quickly.

There was time to reset the kitchen to organise a smoother work flow and also make adjustments to the suppliers so that standing orders, costings and par levels were all in hand.

The following week a press evening with local bloggers was well attended and we are now looking at the next iteration of the menu for Christmas.

 

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