Do U know EXACTLY WHAT U want your guest to BUY???
- Nickque Tan
- Sep 14, 2016
- 2 min read
Does it matter if your guest orders the Char Kueh Tiaw or your signature Nyonya Laksa? What about for dessert, the home made Sago Gula Melaka or your famous Durian Cendol? The primary focus of every operator is first and foremost ensuring that each guest has a great meal and a marvelous time (so they will keep coming back). However, examining the pluses and minuses inherent in each menu item will give you some valuable insights that can help you run a more profitable restaurant. We refer to this process as identifying your 'Prime Menu Items' in each section of the menu. Prime menu items can be identified using the following factors: Gross profit margin - GPM is the sales price less the cost of an item's raw ingredients. Within each section of your menu, some menu items may have substantially greater profit margins than others. Given the choice, you'd probably rather sell more of your high gross profit items. Labor intensity - Labor involved in initial preparation of ingredients and recipes. Some menu items may require much more prep labor than others. Although difficult to quantify in ringgit, highly labor intensive items cost you more to serve. Final prep - Labor and time required for final preparation and delivery. When your place is full, time can become THE critical factor. You probably want guests ordering more menu items the kitchen can prepare and deliver quickly. Wow factor - Menu items that guests rave about and come back for. Consider menu items that are unique, award-winning and stand out for their taste and visual appeal. After identifying what you really want to sell, use your menu to highlight them (through the use of graphics, such as boxes & signature icons) and train your servers (through personal recommendations) to sell more of them.
SEMINAR: Menu Format & Design Techniques This seminar will show you specific, proven techniques to make your menu a more effective tool starting immediately. Includes menu layout & design techniques to sell more of your PRIME menu items, the ones you REALLY want to sell. It also includes, Menu Engineering Basics module - How to Make Your Menu Your Top Salesperson. Learn the inside secrets to making your menu a more effective profitable building tool from the foremost menu expert in the industry. The average guest spends only about three to four minutes with the menu, so it is important that your menu make a good first impression and directs him to the item you want purchased.
