Top Ten Tips to Maximize Your Restaurant Menu

Your menu is the most effective selling tool in creating the type of food you want your customers to purchase. By utilizing a well-designed menu, you can influence the sales mix on a daily basis to increase your the profits. Don’t leave it to chance. Take these steps and incorporate them into your food choices.

1) Never Handcuff your Menu

If you’re unable to update or change any menu item within a short time, you’re being shackled. It is important to make sure you are able to make changes or update your menu whenever you need to. With rapidly changing markets these days, flexibility is crucial to stay ahead of the increasing costs.

2.) Re-evaluate your menu and revise it three to four times per year.

Keep making small adjustments throughout the year rather than making big changes every year. This also gives you an chance to increase your food prices through the year by making small price increases.

3.) Make sure your menu is small

Research suggests that there are only 20-24 options to provide a sufficient menu size to serve your guests. In reality, you’ll find that 8-12 of these items will account for the majority part of sales as well as profit. Also, smaller menus translate to less waste and inventory which results in better profits for your company.

4) Treat your menu like real estate

Make sure you are aware of most popular places on your menus, that the eyes of your customers will be most likely to land. The prime locations are equivalent to having the most desirable real property. Be sure that the items which are the most profitable for your business are placed in the prime real estate locations first. Don’t let lesser-performing menu items be occupying your most valuable real estate spots.

5) Be aware of the profit per dish in dollars and not on the percentage of food costs.

You don’t pay a percent into the banks, however you do take profits dollars every evening. If you’re hosting 100 people visiting at the establishment tonight…do you intend to make 10 percent profit on each dish or $7 per dish. It’s the different in an $1000 night or $700 night.

6) Set your menu prices in a way that you can stagger them.

The most frequent menu item is to arrange the prices of menu items in vertical columns. This makes it easy to price shop your menu. An easy fix is to allow the menu prices naturally spread across the menu towards the end of your title or line ingredients.

7) First and Last Position

If you have the choices of a menu column on your menu The top and bottom spots in the column are typically the most powerful places. This is in line with the notion that we read menus more frequently than actually reading menus. People tend to look at the edges, which is why we are more likely to see the top and bottom locations more often than in the middle of an array of menu options.

8) Menu Descriptors Help Sell the Flavor and Value

People decide what they want to eat based on the ease with which you describe the food item to them. Research has shown that the perception of menu items improves with the use of strong descriptive descriptions of menu items.

9) Highlight What You Want to Sell

It is important to ensure that your menu contains special features that draw the attention to the items that you want them to be aware of and, hopefully, choose the first from your menu.

10) Give Them Permission to Reject a Menu Choice

It is advised to include a variety of prices in your menu. Don’t keep the retail price points of your menu in a narrow band. Actually, I’d like to suggest that you put an expensive dish on your menu so that the guest will be able to choose to reject it. This is known as mentally anchoring your menu. If your patron is confronted with an item on your menu which is expensive, they judge the worth of other menu options from the high cost place. This means that your menu choices begin to appear less expensive in comparison to your anchor price. This leads to a better selling average of your menu choices.