Why Hotels Are Stripping Back Menus in 2025 — And Winning Because of It
Hotel restaurants across the UK are finally realising something obvious: big menus don’t equal big revenue. Operators are ditching 40-item menus and switching to fast, simple, margin-friendly dishes that kitchens can actually execute well.
And it’s working.
Across the Fylde Coast, the venues that serve tight pizza/pasta selections, a couple of grills, and a handful of mains are seeing quicker table turns and fewer complaints. Food gets out faster, waste drops, and the guest experience improves.
FBCR insight:
We’re seeing it first-hand with the hotels we support. When we help clients cut the menu by 30–40%, GP improves almost immediately. Not because ingredients are cheaper — but because kitchens stop drowning.
Small menus aren’t “basic.” They’re smart hospitality. And right now, they’re the trend that isn’t slowing down.
