WHAT’S ON THE MENU
The first thing any customer walking through a restaurant door looks for is a well-designed, appetizing and great-looking Menu to choose his next meal from. It is the menu and its components from where customers look to have a better understanding of the restaurant. Hence with this understanding, Menu conveniently becomes one of the most powerful marketing tools for restaurants owners. Menu marketing came into existence for its sole profitability criteria; wherein, translating all that’s on the menu into sales becomes easier if the weak-knots are recognized well and repaired in time. MENU & RESTAURANT SALES Diving further ahead into the tasteful world of menus, it is very important for restaurants to understand how the item placement on their menu can identify sales, revenue generation and profitability. Recognizing what is working, and not working on the menu, help in paving way-ahead for all marketing and related strategies of the brand; while expecting a subtle boost in the sales alongside. Further to add on, a timely make-over of your menu would bring a fresh perspective to the business and most importantly, to the customers who are always on a lookout for something new to indulge in. MENU & PROFITABILITY – INDULGENCE IS THE KEY Visiting a restaurant for fancy dinner, relaxing lunch or a hassle-free breakfast OR, maybe ordering some evening snacks from your favourite café; these are the new age ways of indulgence. Things on which customers are willing to spend their money are the opportunities for businesses to capitalize on. In one of the most lucrative industries of Food & Beverages, Restaurants, and Cafēs play an important role. Having a well-engineered and briefly descriptive tariff card with vibrant design layout increases the menu profitability. By incorporating the best-selling items in the menu, makes it even more appealing and can help to maximize the overall sales. Similarly, to de-clutter your menu with all that’s struggling to define its existence is yet another way toward pumping the menu profitability. Why have things which aren’t doing well? How about changing the presentation? Maybe introducing some seasonal delicacies or changing the way a particular item is offered to the guests? There are innumerable ways to work around bringing some freshness into the set menu. Promoting the new menu is another step. This can be achieved by running offers on a particular section of the menu or simply re-launching your menu every season. This practice helps in the marketing of your brand, staying in the sight, and eventually boosting the sales. The more appealing it looks and sounds, the more footfall it brings. In the end, it’s all about WHAT YOU GOT OT OFFER. In other words, WHAT’S ON THE MENU?