It's Like A Book, People Are Judging Your Restaurant By The Menu A recent survey shows just one in five people care who wrote a novel before choosing if they want to read it, while a whopping 52 per cent make their choice based on the jacket artwork. While only 20% of...
Answer This Question: Is Your Restaurant Food A Commodity? To better understand if your restaurant food is a commodity, we need to better understand what a commodity is in the first place. According to Wikipedia, in economics, a commodity is the generic term for any...
The solution to a downard spiral is really simple. Rather than take the most expensive items off the menu, instead, go the other way. Not with everything, mind you, but with items that actually have a value at the higher end of the scale. And be ok with the fact that these items may not sell that well, and you may have to run a special on them from time to time to clear out the inventory.
Along with other posts about lunch, we decided to give away a free lunch. A random person who posted and tagged a friend on their Facebook page. And it worked. We got 5,152 people to see the original post, along with 887 post engagements, including 25 shares and 266 comments and post tags.
The key to a great new introduction is to package what your customers already love in a new form. There are a number of ways to go about this, but for the most part, you need to make sure what you introduce makes sense for your restaurant business and your concept without sacrificing what you’re already selling. It does you absolutely no good to introduce a new item only to have it cannibalize your current success. The idea is to create new success and maintain your current popularity.
To better understand the top 10 mistakes and how to correct them, it might help if we’re all on the same page with what a menu is. A menu should be your most effective marketing tool. It should suggestively sell products, describe your offering in a poetic way, entice an up sell, and – most importantly – be a visual representation of your brand.
“I did have a chance to review the POS data with the new menu implemented. We increased our overall average ticket from $18.84 to $19.71 this should equate to roughly $58-65k in additional profit … the hottest items so far are the Cheesy Garlic Bread and the Baked Ziti with the works. That was an item you recommended and I was skeptical of using pepperoni with pasta, but people love it.”
Black Bottom Kitchen is a soul food restaurant in North Hollywood California. Gina Taylor-Pickens owns the restaurant business and has been a long time customer of HotOperator. She recently launched some Sizzlin’ Summer Meal Deals for her carryout and delivery business and HotOperator designed the menu, developed the product positioning and helped set pricing.
Maybe you’re happy with your menu, but is your accountant happy with your menu? And by accountant, I mean is your menu able to help you get your customers to support you properly financially? Here’s how to know for sure if you menu is right for your business (and in this way, know how happy your accountant is with your menu).
“Sell” it – “Put it in the window” or “We only have two orders left, push it.”
HotOperator is a dynamic foodservice marketing company specializing in growing restaurants. This is our blog. The blog posts you read here will help you push your sales and customer service to new levels. When the little window pops up, sign up so you’re the first to know when new information is available.
“If you sell food to humans on planet earth, we can help you.” -Mark Laux, Managing Partner, HotOperator