How to Create Deliciously Profitable Menus
Menu engineering is a recipe that we use to make menus that are delicious and profitable. It's not just as simple as a list of food and prices. Let's take a closer look at the science behind creating menus that make both you and the restaurant happy.
Getting the Prices Right
The first thing in menu engineering is figuring out the prices. We need to make sure that we charge the right amount for each dish. You might have noticed that prices often end with numbers like 99 cents, making things seem a bit cheaper. This is a bit of menu engineering that makes it seem like something is cheaper, but in reality the difference to a whole number is basically nothing.
It's important to make sure that the food you get matches the price you pay. When it’s delicious, your guests won't mind paying a bit more. But we need to make sure we keep prices varied so that there is an option for everyone.
Creating a Fantastic Menu Look
The way a menu looks and where things are placed on it can make a big difference in your guests' experience. Here's how:
How It's Organized: The menu should be neat and easy to read. Items your guests will love should be in the top half of the menu, where your eyes go first when you open the menu.
Dividing Into Sections: Menus are usually divided into parts like starters, main courses, and desserts. This helps the guests find what they want without getting confused.
Fonts and Colors: The writing and colors on the menu should match our restaurant's style. There should also be enough space around the words and pictures so that the menu doesn’t feel overwhelming.
Tips for Your Choices: Sometimes we can increase sales of particular dishes by adding things like “Chef’s Special” or “Limited Time Only” to the menu items.
By using these menu tricks, we can gently guide guests to dishes they’ll enjoy while making sure we remain successful..
The Secret Sauce: Using Data
Never forget that data is very important in menu engineering. Restaurant owners need to keep an eye on what guests order. If a dish isn't selling, we should investigate as to why it isn’t selling. It's all about making guests happy and keeping our menu exciting and profitable.
Trends That Change Things Up
The restaurant world keeps changing and here are some trends we've seen lately:
Healthy Eating: More people are looking for healthier food choices, so restaurants offer dishes with fresh, local, and plant-based ingredients. They also share information about how healthy the food is.
Sustainability: Restaurants are using eco-friendly ingredients, reducing waste, and using earth-friendly packaging.
Tech and the Menu: You might see QR codes on menus for touchless ordering, especially at QSR restaurants.
The Perfect Mix
Menu engineering is all about finding the perfect mix of making you clients happy and helping the restaurant remain profitable. Remember to always track what is working and what isn’t and don’t hesitate to make changes when something isn’t working. Trust the data!
