The Most Important Features Of Restaurant Menu Engineering
Restaurant Menu Planning Requires The Right Process
Every properly engineered restaurant menu is based on four important components: Positioning, Highlighting, Mental Anchoring and Strategic Pricing.
Positioning: Where you position a product on your restaurant menu has a huge impact on how well it will sell. It's important to put your very best items in the right places to make sure your restaurant patrons see them and order them more often.
Highlighting: There are very few ways that restaurant menu highlighting works. HotOperator has spent years developing our techniques to offer the best opportunity to increase your plate contributions.
Mental Anchoring: Focalism is a technique we use to help your restaurant guests make better choices in your restaurant less on based on money and more based on how good the food is.
Strategic Prices: There are several price points that have an impact on consumer behavior in a restaurant. Knowing what they are can be the difference in many thousands of dollars in income for your restaurant.
Making More Money In Your Restaurants
You're entitled to a profit. The problem for most restaurant operators is they are so busy with the day-to-day operations of their restaurants the seldom think about the long-term effects of their marketing. Having a Foodservice Marketing Company like HotOperator working for you will help you stay focused on growing your business and increasing your profitability (and keeping your restaurant customers coming back again and again).
Date
July 7, 2015
Category
Business, Menu Design, Menu Design Engineering