The Problem: A Menu That Couldn't Keep Up
In the heart of a bustling metropolitan neighborhood, one high-traffic restaurant had a big problem: its menus. With frequent menu updates driven by seasonal specials, supplier changes, and chef-driven creativity, the restaurant was reprinting and laminating new menus every few weeks and sometimes weekly.
Each menu update meant:
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Printing dozens of pages of paper
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Waiting hours (or even days) for lamination to get completed
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Spending too much $$ per menu, not including labor
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Discarding laminated menus that couldn’t be recycled
The process was inefficient, expensive, and environmentally unfriendly. Worse, when a dish changed mid-week, they often had to wait days before new laminated menus were ready which lead to staff confusion and guest disappointment.
The Solution: Switching to TerraSlate Waterproof Menus
Looking for a better way, the restaurant team discovered TerraSlate, a waterproof, rip-proof, and recyclable alternative to traditional laminated menus.
Why they made the switch:
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Speed: TerraSlate prints menus faster than traditional print-then-laminate workflows
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Sustainability: TerraSlate menus are recyclable, unlike laminating sheets
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Convenience: Free overnight shipping ensured new menus were always ready the next day
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Durability: Menus held up against spills, stains, and daily use without needing lamination
The Results: Measurable Impact in Days, Not Weeks
After switching to TerraSlate, the restaurant reported:
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60% reduction in menu production costs
(No more lamination labor or supply costs) -
80% faster turnaround time
(Menus were delivered overnight and ready to use with no hassle) -
100% reduction in laminated waste
(All menus could now be recycled in any mixed recycling bin) -
0 complaints from staff or guests about missing or outdated menu items
The front-of-house manager said it best:
“We didn’t realize how much time and money we were wasting until we switched. Now we update menus as often as we want without the headache.”
Conclusion: A Menu Worth Serving
This busy restaurant’s transition to TerraSlate menus wasn’t just a logistical improvement, it was a shift in how they operate. With less waste, lower costs, and a more agile menu process, the team can now focus on what matters most: delivering great food and a great guest experience.
