LKN Drives New Revenue Streams Without Disrupting Operations

LKN partnered with the restaurant & takeaway to introduce multiple new food brands that could generate additional revenue without interfering with their main business. The goal was to create complementary brands that would fit into the existing kitchen setup with minimal disruption while providing new menu options to attract more customers and increase sales.

We started by analysing the kitchen’s capacity and identifying opportunities where new brands could be introduced without overwhelming the kitchen staff or adding too much complexity. LKN designed the new brands to complement the restaurant’s core menu rather than compete with it. This strategy ensured that the new brands appealed to different customer groups, creating new revenue streams without taking business away from the exisisting restaurant offerings.

The menu for each new brand was carefully designed to use ingredients across the brands. This shared ingredient strategy helped to ensure stock was used efficeintly and made it easier for the kitchen to manage inventory. This not only reduced food waste but also allowed the restaurant to keep tighter control over food costs, contributing to a healthier bottom line. Additionally, by leveraging LKN’s supply chain partnerships, the restaurant was able to save 5% on purchasing costs on other ingredient lines, further boosting profitability.

We provided comprehensive staff training, ensuring the kitchen team was fully equipped to handle both the existing menu and the new brands. This training enabled staff to manage all orders efficiently, maintaining quick service and consistent quality, even during peak hours. To make the transiiton even smoother, the new brands were designed to require minimal kitchen space, ensuring they seamlessly integrated into the restaurant’s daily operations without causing disruption.

In conclusion, LKN helped the operator successfully introduce new food brands that generated extra revenue without adding complexity or stress to the kitchen. By focusing on shared ingredients, cost savings, staff training and strong marketing support, we ensured that the new brands were profitable and easy to manage.