What does the term ‘engineering’ refer to in the restaurant business? It is the process of putting together that perfect menu, which keeps customers coming back time and again, ordering their favorite dish. Menu engineering leads to increased profits, as you subconsciously lead your customers to order exactly what you want.
What is the heart and soul of any restaurant? It is the menu. It is the reason you open your restaurant doors each day, at the same time. The menu is a combination of many things, starting from the concept, location, décor and food. It is the most effective sales vehicle you’ve got going. Smart restaurateurs get their customers to order the items that will bring the restaurant increased profits. You can have several categories for your customers to choose from as mentioned below.
- Flagship signature items should be star dishes your customers are willing to dish out any amount of money that also leads to high profit.
- Puzzle dishes have high profit but are not easy to sell.
- Plow horses are popular staples, for instance, like steak but the profit margin is not too high.
- The dogs; these dishes are not popular and neither do they bring in high profitStrategic menu engineering must be clever, should be precise and should tempt your customers to steer their choices to flagship signature and puzzle dishes.
Authenticity Matters
Give your dish an authentic label. If you are serving pasta, instead of calling it spaghetti and meatballswhy not call it Mama Mia Noodles. This is definitely more impactful than the tested and tried language. Offering your customers a descriptive menu and item labeling shows customers that creativity exists in your restaurant, it improves the attitude and atmosphere and is known to raise sales just by the intriguing content.
Organize the Menu
The key is to organize your menu well. Make your menu easy to order, accessible and interesting. You can group items under different categories. Studies have shown customers are known to order the top
And in Concluding
Many customers have busy lives and their meals are usually had at restaurants, both big and small.
Diners are known to be swayed by popular menu choices. Sublime menu choices are what increases sales, and gives you a high profit margin. Menu engineering should be a priority at your restaurant, if you want to keep the profits flowing in successfully.
