Your foodservice operation has been in place for a while, and you’re not sure it is living up to its profit-making potential. Maybe it’s time for a change.

First, check your inventory control. Are you getting the most out of each ingredient? For example, if you sell chicken, do you also offer this protein as the basis of a salad, sandwich, wrap or as a pizza topping? If not, start thinking about each ingredient in your foodservice inventory and different ways that you can use it.

If your foodservice team is faithfully abiding by the FIFO (first in, first out) inventory rotation, you should also be able to find out what foods are selling well, and which might be lagging. You might be surprised to discover how much excess inventory you are carrying and how much it is costing you.

Trim your menu if you find that it is not feasible for your foodservice team to manage it at its highest quality level. Focus on the foods you do best and don’t make your menu so long it becomes unwieldly. Subtracting less popular selections is as important as adding new items.

Customers like to see new items on menus. The easiest way to freshen up your menu board and add some interest is by featuring limited-time offers (LTOs) on a regular, either monthly or seasonal, basis. Top sellers can be added to your permanent menu, replacing items that don’t move as well.

Keep track of the ingredients and flavor profiles each LTO features to identify trends. Look for ways to incorporate similar flavor profiles, say Hispanic, into other offerings on your menu.

Check out the other c-stores as well as quick-service and fast-casual restaurants in your market areas to make sure you’re not duplicating foodservice offerings that are available from them.

This is also another way to track trending flavor profiles upon which you can build your own unique menu items.

While exploring area competitors you might find out that certain items are missing such as pizza, chicken, a strong breakfast offering or made-to-order items. These can present opportunities for making your brand a foodservice destination.

Watch what your customers are buying during different dayparts. For example, if they’re purchasing packaged doughnuts or Danishes with their morning coffee, you might want to consider adding breakfast sandwiches or your own branded bakery products.