What to do about Food During Times like this?

To simply answer the above question is .......TO DO IT BETTER ! Times like these is when restaurants must execute, every time, all the time at a very high level. Every item that leaves the kitchen needs to be perfect. The days of selling inferior product is gone. Guest will not tolerate sub par product. Additionally, to consistently executing, restaurateurs must not scarifies quality. Keep purchasing the same level of quality meats, cheeses, and produce that your client base is accustom too. Here are some suggestions: Change portion sizes, remove one usage items from the menu, remove your bottom 10 selling items, add better price point items to your menu, add daily specials, etc. Example would be: before you would sell your fish and chips platter for $10.99 which included 5 fish sticks, fries & slaw at a COS of 35%. I would suggest offering this platter for $6.99 with 3 fish sticks, fries & slaw. at a COS of 30% Your direct COS would decreased by 5%. Your gross profit on this line item would be effected by 30%. Although in today's market it is wise to keep the guests count coming vs. having to close the doors. These are some suggestions that may not be the right thing for your specific restaurant, if you feel you need additional suggestions seek a experienced consultant.
Be encouraged, Ken Boyle