Answer:

There may be many reasons for your restaurant's failure to increase sales during the recent economic slump most markets have been experiencing. But related to the menu, I would like to point out the error in thinking that there is a direct connection between more items and more sales. I have found that more menu items will definitely mean an increase in the amount of product inventory, preparation and chance for inconsistency and waste, but not necessarily an increase in sales. There are menus with eight appetizers that account for the same percentage of sales as menus with 12. There are many examples of restaurants that have had success with rotating new items on the menu while taking others off. This along with inserting specials is a way to create interest without simply adding more to the menu. Customers don't define variety by the amount of items on your menu but instead by the unique way you present the items you have.