Does your guests buy what you want them to ?

To do this, you must identify your Prime Menu Items. Prime menu items can be identified using the following factors:
1. Profit Margin - It is the sales price less the cost of an item’s raw ingredients plus overhead. Within each section of your menu, some menu items may have considerably greater profit margins than others. Given the choice, you’d probably rather sell more of your high gross profit items.
2. Labour Cost - Labor involved in initial preparation of ingredients and recipes. Some menu items may require much more preparation labour than others. Although difficult to quantify in value, highly labour intensive items cost you more to serve.
3. Final Preparation - Labour 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.
4. X 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.
Train your servers to recommend such items to your guests. Use your menu to highlight these items using graphics and highlighters.

Author:.

Nilesh Shah nileshshah@rancelab.com Over 10 years of experience in the field of software development, sales and marketing. He has assisted over 500 Retailers and Restaurateurs in implementing the Retail and F&B software with barcode & pos hardware for their business. He holds a designation of Director, Marketing in Rance Computer Pvt Ltd. He holds the certification from Microsoft Corporation and NIS. His current research focuses on developing and implementing intelligent retail systems...

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