Use Food Items That Are On Hand

Keep the meal simple. Using food items that are almost always "standard" and on hand, keeps costs low and profit high. Typically, A Blue Plate Special is a serving of meat, a serving of a starchy vegetable [potato] and a portion of vegetables. The special can also include a dinner roll, a beverage and a specified dessert. No changes or substitutions are permitted with the special.

 

Describe A Blue Plate Special

Create interest in the new special offering. If you use a fold-over menu, compose a special flyer or insert, describing the Blue Plate Special. Carefully describe what a person can expect when he places his order. Saying: "Meat and Potatoes With Gravy and Vegetable" would not garner much interest. But advertising: Grilled Sirloin Steak served with Green Beans and Mashed Potatoes, Gravy, Dinner Roll and Apple Cobbler might bring in a few more orders.

 

Blue Plate For Blue Plate Special

Follow through with your plan. Use blue plates. Restaurant suppliers offer various styles of plates that are ideal for a "special" meal. Some of the older china styles have raised plate partitions separating the three food items.

 

Cooks Preparing A Menu Item

Inform your cooks and wait staff of the new special and how it's going to be served. Also, don't forget to alert the folks in the dish room; they need to be able to provide a continuing supply of blue plates.

 

A Blue Plate Special Should Have Eye Appeal

Eye appeal is very important when presenting a Blue Plate Special. Don't forget that this plate needs to be garnished too! And don't be surprised when the appearance of these delivered specials generates additional orders from other diners. Members of the wait staff will be happy with these orders, because the entire order is pre-set!

 

A Sea Food Chowder Blue Plate Special

Run with your idea, but don't run it into the ground. The Blue Plate Special should be made available only once or twice per week. And when it is, no other specials should appear on any other advertising or menus. Keep testing out new plate combinations and gathering customer feedback. In colder weather and climates, a bowl of a hearty stew or chowder could constitute a Blue Plate Special. Large, hot and with a drink, dinner roll and dessert.

 

Keep Track Of Blue Plate Special Sales

Keep tabs on your tabs! Study the meal receipts to gauge the success of the new menu item. Be persistent and inventive and before you realize it, you'll have learned how to create a Blue Plate Special.