I would create a loyalty card for our premium, more expensive dishes and run specials during lunch hours. Modifying the menu should also be an option to ensure that products aren't solely being purchased out of habit.

Turning around a restaurant facing cost-cutting and declining sales requires targeted actions that maintain quality while driving guest engagement. Here’s my approach: 1. Optimize the Menu: Focus on high-margin, guest-favorite items while minimizing low-performing dishes. This reduces waste and maximizes profitability. 2. Elevate the Guest Experience: Train staff to create exceptional, personalized experiences that encourage repeat visits and word-of-mouth recommendations. 3. Strategic Marketing: Leverage cost-effective social media campaigns, loyalty programs, and targeted promotions to attract new customers and retain regulars. By prioritizing guest satisfaction and smart marketing while managing costs, you can rebuild momentum.

Utilise the ingredients available. Create some specials on sale, upsell long staying items. Have some fun shows or kids games to get customers closer.