The Most Influential Marketing Tool for Restaurants

Menu engineering sounds very complicated for most people who aspire to become restaurant owners. Even so, capable restaurant owners have used this technique from time immemorial. Billboards, appetizing food photos and interesting explanations have been an important part of the restaurant experience since time immemorial. In this digital age, the length of time human concentration has decreased. Therefore, the design and marketing strategy for restaurant menus need to be seriously considered if you want to get maximum income and profit.

Restaurant owners always focus on the main menu and mainstay dishes. Menu engineering is not much different, using proven techniques and understanding customer behavior to encourage them to buy expensive dishes or move dishes that don’t sell but are still needed because they can attract customers.

Menus are the main marketing tool for restaurants, so it’s important to maximize their influence. You have to start manipulating the menu when developing a business plan. That way, you can create sample menus to show potential investors, so they can know how serious you are in preparing a business plan.

Your income can increase 15% or more

Menu engineering helps keep food costs balanced and increases the overall number of orders by offering visitors an appetizer, soup, dessert and a la carte menu. According to a study conducted by a leading menu printing company, menu engineering can increase revenue by 15% or more. This advantage applies to menu boards, digital screens, online menus, and special menus such as wine, desserts, etc.

Simple Steps to Start “Engineering” the Menu

The first step starts from analyzing each dish that is on the menu. In essence, you need to analyze expenses, including expenses for employee wages, and determine which menus are (or will be) the most popular and profitable. Determine or group each dish into one of these four categories based on popularity and profit:

Favorable and popular

This one is easy. Dishes included in this category must be placed in the main position on the menu. You can also add spices in the form of a deep and interesting story.

Popular but not profitable

Included in this category are comfort food, which is food that is processed traditionally and has a nostalgic or sentimental appeal. In addition, burgers and fries are also included in this category. However, giant burgers and pizzas tend to fall into the first category because of their advantageous nature. You can use a number of ways to make dishes in this category profitable, such as selling expensive dishes using cheaper ingredients and offering side dishes.

 

Favorable but not popular

This is where your marketing skills are trained. You can sell dishes in this category as daily or weekly special menus to increase the number of sales.

Unfavorable and Unpopular

You can delete dishes that are included in this category from the menu list if there is no specific reason to keep them. There are always dishes that fall into this category, so consider carefully. Are these dishes made with basic ingredients that are easy to obtain or even need special ingredients? Do the ingredients for the dish rot easily? Does the dish attract influential people? Many dishes for young children fall into this category, but do not need to be removed from the menu list because it is useful to attract customers who invite their families to dine in restaurants.

There are always dishes that don’t sell well and that can’t be avoided. The purpose of the engineering menu is to reduce the distance between the best-selling and least-selling dishes to the minimum.

Group Menu into Multiple Categories

Usually, the menu is grouped into several categories such as beef, poultry, pasta, appetizers, seafood, drinks, desserts, vegetarian dishes, and others. You can also group them into breakfast, lunch and dinner menus. Each of these sub-categories need to be further divided into the four previous categories to produce results.

The menu is not only to maximize sales, but also to attract new customers and old customers. Some restaurants have put a menu on the window to attract pedestrians. Most successful restaurants post their menus on other websites and platforms such as on promo sites and review sites and on social media.

Best Design and Placement for Menus

You may have heard the tactic of subtracting a single digit number – for example like selling at a price of Rp. 24,999 instead of Rp. 25,000. This psychological strategy has a point, but tends to be more effective when applied in fast food restaurants and casual restaurants. Other general principles in the engineering menu are:

Starting from the best-selling dish

The main menu tends to attract attention. Some people read all the dishes on the menu, but most of them tend to order the first dish that catches their attention.

Use Descriptions Strategically

Don’t write paragraphs about sashimi if your restaurant doesn’t specialize in sushi cooking. Write a long description of the mainstay cuisine such as Chicken Kremes, Black Pepper Crab, or Spice Ducks. Use words and photos that are appetizing. Mention the brand name used as the main ingredient or explain the cooking technique if it is important. Selling dishes by writing stories.

Avoid columns like in Microsoft Excel

Don’t write down the price list in a column because it can encourage visitors to find the lowest price. Many restaurant owners advise not to write currency symbols, just the nominal value.

The Last Dish on the Menu List Also Gets Attention

The first two or three dishes that appear on the menu list are the ones most often seen by visitors. But after that, most visitors will see the most recent dish. This section is good for dishes that are in one or two categories. You also need to limit the dishes on this list to five or six. Create new sub-categories for other dishes.

Infrastructure Menu Design

Your restaurant menu needs to complement interior design and be in line with the tastes of the target customer. Your restaurant menu can be a single page or several columns with attractive covers. With a one-column menu, customers will more quickly choose the dishes that they want to order. This design is good if what you are after is fast turnover. The two column menu is the most popular because you can more freely display dishes. With a large menu design, visitor choices are more difficult to control; even so, the two-column design is still effective when applied to menus with many pages.

The Dangers When The Most Expensive Dish Looks Striking

If there is one expensive dish whose price differs greatly from other dishes, don’t make it as a main dish because visitors can consider the price of food in your restaurant too expensive.

Use Enough Columns

Although there is a possibility that it is more difficult to control, you still need to use enough columns to display all dishes well. If necessary, you can use a two-column design to display an appetizer and two other pages to display the main and dessert dishes.

Use Photos

You can photograph dishes in your restaurant in high quality to increase sales by up to 30%.

Marketing Initiative

Use your creativity to increase sales of dishes that fall into three or four categories. Dishes in this category can be sold as daily specials or as bonuses.

Don’t Be Left Behind Today’s Restaurant Trends

Your restaurant menu needs to be changed if there are new dishes that are popular or vice versa. Revenues and expenses will also change over time, so you need to update the menu regularly.

Tips for Recommending Dishes

You need to teach staff about the menu at your restaurant, so they can recommend the right dishes to visitors. For example, new customers should be given recommendations in the form of popular dishes because they are likely to be liked by them. Meanwhile, long-time customers who often order popular dishes can be advised to try dishes that are included in the profitable but not popular categories.

You can give bonus food that is not too expensive to increase the overall number of visitors. Your restaurant staff can have more time to interact with visitors if they can order easily via mobile or tablet using the POS application that is portable and easy to learn.

With the menu, you can guide visitors to order more appropriate food while providing information in the form of culinary culture, nutritional content, as well as the advantages and disadvantages of cooking techniques used by your restaurant. Therefore, the menu is the most valuable non-human resource.

In the restaurant business, there are some things that cannot be controlled continuously such as operational costs, rent, equipment, insurance, and expenses for staff wages. Even so, with a well-designed and promoted menu, you can increase revenue and attract customers, both old and new customers.

Tia Mowry Husband

Actor Cory, Tia Mowry husband is feeling great these days; his wife since 2008 Tia is taking care of Cory’s first child, in her belly. The baby is likely to be born on July 3rd, 2011. Tia Mowry husband is 31 years of age while Tia is 32 and the news of their first child makes the couple excited and happy.

The soon dad to be, Cory says that he and his wife is very excited to be parents, a moment they had been waiting for a long time to arrive. Tamera and Tia Mowry are sisters, actually the identical twins. One of them i.e. Tia and her film actor husband Cory Hardrict will be parents in the month of July.

Meanwhile, Cory will be there on the Style Network broadcast scheduled in later part of the current year. The same channel promises to air a report on Cory’s wife’s pregnancy soon. It was in 1990s when these twin sisters were discovered. Both Tamera Mowry and Tia Mowry were offered a title role in ‘Sister, Sister,’ an ABC sitcom.

Tamera Darvette Mowry thus gained quite fame as an American actress ever since she appeared in the above noted sitcom during 1990s. The twin sisters used to visit the sets of ‘Full House’ where their brother appeared most frequently during 1990s and this is where they were noticed. When offered the title role(s) in Sister, Sister, the twins agreed to the offer immediately.

Tamera Mowry was also there in ‘Twitches,’ an original Disney Channel Movie that was followed by ‘Twitches Too,’ a sequel of the same.

Stephanie Seymour and Son

Ever since the ‘hot’ picture of Stephanie Seymour and son namely Peter Brant II has been released; the mother and son are in headlines. The controversial snapshot featuring Stephanie Seymour and son in the middle of a lip-to-lip kiss has garnered lot of attention and lot of criticism as well.

Stephanie M. Seymour is well-known American model as well as an actress and has been the face of numbers of notable fashion publications and magazines. 41-year-old model has got an 18-year-old son called Peter Brant-II and in the photo in question; Peter and Seymour are kissing each other.

The son is not kissing his mother; he’s kissing her pretty oddly and in a notable manner. Ever since the photo was published online people talked a lot about the same thus a statement by Brant followed according to which; the picture(s) are just meaningless. Peter called them as ‘out of context’ and added that he’s too close to his mother; just like all other children in the family.

Further, peter stated that he and his siblings are not new to the ‘situation’ reflecting from the pictures; Seymour is in habit of kissing her children in this particular intimate manner. He went on to say that all the mothers around the globe do the same, so nothing unusual then? The last thing what Peter said sounds more ‘strange.’

He said both Seymour and he knew that they had company. They were completely aware that the day they used to walk around that beach; they knew cameras followed them. Photographers were there and mother and son still kissed each other, great. Please see the photo by yourself and say; whatever you wish to!

Terrence J

Terrence J the famous BET host for the ‘106 & Park’ music video is in headlines; the African-American is being alleged to be the daddy of Brandy’s child. 27-year-old Terrence J is being linked with Brandy Norwood; rumors suggest that He & She are not only dating but Brandy is pregnant with His child too!

Music artist Terrence Jenkins of the rated ‘Number One’ African-American video countdown show titled ‘106 & Park’ appears to be surprised himself like others; to hear the News. There has been another story published online and it’s all about unauthentic and untrue claims about the two aforementioned artists.

The story appeared yesterday and according to it 31-year-old Brandy Rayana Norwood is carrying a baby in her belly; the baby’s daddy is rumored to be either Flo Rida or Terrence J. We all know that Brandy and rapper Flo Rida had a kind non-romantic relationship during the year 2010 which according to Brandy; never led to a romance.

Now as far as Terrence Jenkins is concerned the singer-songwriter Brandy states that 106 & Park host is just a friend of her. She stated so while talking to the press very recently thus in other words; she denies the rumors that she’s dating Terrence J. The second claim of the latest ‘story’ about also appears to be incorrect.

Taking ‘serious’ note of the situation, Brandy tweeted to clarify whether whatever is being said about her and Terrence; is untrue. She and her rep made it very clear that though Terrence and Brandy are going out together; this isn’t romance and she is NOT pregnant, at all.