Nanjing catering enterprises how to reduce costs and increase efficiency? As the saying goes, if you want to have a hot business, start with the menu and adjust the structure of the dishes. Because the menu is a guide to the entire operating structure of the restaurant, directly related to customer consumption and store turnover.

So, how to optimize the menu structure of catering enterprises, cost reduction and efficiency?

1, the menu categories to be full, optimize the package structure

Generally speaking, the restaurant menu structure needs to eat and drink, hot and cold, dry and wet, sweet and salty, a variety of flavors with a good match to meet the needs of consumers all-rounded comprehensive.

Secondly, in the structure of the menu layout level, each restaurant brand menu has its own product price band, corresponding to different consumer scenarios. Restaurant enterprises should be based on different target dining scenarios, optimize the corresponding core dishes package combination, so as to form a high consumption peak.

2, the signature dishes pricing should be to "high gross profit"

Menu dishes are generally divided into signature dishes, diversion dishes.

What is a signature dish? Every restaurant has its own signature dishes, signature dishes represent people without me, people have me superior. Therefore, the restaurant's signature dish is generally to "high" to go, high pricing, high gross profit, is the core of the restaurant's profitability dishes.

3, "high profit, fast production" of the combination of dishes

Many restaurants in order to reduce the consumer's choice of time, in the dishes on the mark, such as the store's main signature dishes, the best popularity of the Championship, the chef's recommendations, the must-eat food. It looks all-encompassing, as if every dish is taken into account, but too many choices instead of prolonging the customer's hesitation time, and even affect the entire restaurant's rate of attendance, turnover rate.

Giving consumers too many choices is actually wrong, the right way is to combine the main dishes, high gross margin dishes, high value dishes and the fastest production. Such a combination can save consumers ordering time, but also can improve the overall restaurant turnover. Not only offline, online dining menu is equally important, can do synchronization optimization.