Thanks for the follow up as of now I’m going to pass also for you to guarantee $20 for every $1 is a strong yet extremely vague statement your proposal for redoing my menus in my eyes was a little top heavy just to let you know me as a business owner also would like feedback like this I was just not feeling I would get what I was paying for .Thanks
Hi Anthony:Not to be disrespectful, but when you consider how long you have a menu, and how many people see it and order from it, my claim is actually really conservative. It's just simple math, you keep a menu for at least 6 months (and probably a lot longer if you're like most restaurant operators) and if we can find a 2.5% lift in cash flow for you, you're going to make back everything you've spent with us in about 6 weeks. Probably less than that, but that means that all the added income is going into your pocket from that point on.
Let's start with engineering.
Highlighting: Again, this isn't being done, or at least not very well. So when you set up your next menu, insist on highlighting techniques that actually work. Your designer owes it to you. And you need to highlight the right items. At the moment, the highlighted items are not offering you a branded position with your guests, and your contribution to margins are being arbitrarily stunted.
Strategic Pricing: There are a number of place on your menu where your guests are thinking of a higher number than you are asking for. This may not seem like a lot of income, but if you're leaving 25¢ on the menu every time someone orders from you, and they do that a few hundred times per week, it amounts to many thousands of dollars per year. At the moment there are 56 items on your menu leaving between 4¢ and 49¢ on the table. It's something to consider, because it's money you could be earning.
Price List: Your menu is a price list, and research shows that price lists put down-pressure on prices. If you just stop doing that you will make more money.
Product Descriptions: You don't have any to speak of, so you're missing an opportunity to help your guests make the right choices. It's just that simple. When you tell a story about items, it makes the guest more likely to buy those products, to like them better and to have fewer complaints. They will also believe that the product is worth more money. Don't believe me? Why do people go to the movies? It's for a story. And the better the story, the more money the movie makes.
Colors & Style: Ever see a guy with a plaid jacket and striped pants? Have you ever wondered if they looked in the mirror and think, "gee, I look really good today?"
Sadly, your arrangements of colors and style is kind of like that. The person who designed this menu wasn't at all interested in making a work of art that would help separate you from every other restaurant. They were getting it done with a very tight budget, and did graphically acceptable work.
Again, good luck on your new menu,