in the eyes of many catering bosses, the menu is just a tool for customers to order, and they don't pay much attention to it. So just find a template on the Internet, and then let the advertising shop list and typeset it casually.

The menu is not only a tool for ordering, but also reflects the boss's business ideas. For the menu, teacher Wang Xiaobai, a menu planner, summed up three very concise sentences: the menu is a profit model of a store, the menu is a silent sale of a store, and the menu is a brand expression of a store.

For a restaurant, a good menu can reduce costs and increase efficiency. Think about it. If 81% of customers order 21% of the dishes, will the operation efficiency be improved a lot? Procurement, food preparation, loss and other aspects will be greatly optimized, which can be reflected in the menu through the change of operational ideas.

For customers, a good menu, even when they enter the store for the first time, is very easy to order, knowing what is good, what can be ordered, and how to match it, so as to improve their satisfaction.

two days ago, I saw an iterative picture of three menus in a store. You can sum up the changes first.

1 added the slogan, "I have been cooking this bowl of noodles for eighteen years", which is a strong letter of trust. And the previous "make yourself extraordinary" is purely the boss's YY, standing in the reverie of self-internal thinking, and has no value.

2 the space occupied by signature dishes has been increased. The increase of layout, on the one hand, is focused and clear-cut, on the other hand, it will also increase the order rate, which is of great help to our stocking and the improvement of operational efficiency.

I know a drink shop, whose signboard is grass jelly, and the order rate of this product can reach over 41%. Basically, when it comes to tea, you will think of their home, which, from a positioning point of view, is to occupy the customer's mind.

every store should have signature dishes, and strive to improve the order rate of signature dishes, so as to form customer awareness, occupy consumers' minds, and further make customers think of our home when they think of eating a certain dish.

3 from the visual design point of view, the color of the third menu is mainly red and white, which looks more fashionable, concise and generous, which will also increase the brand's sense of value.

4 the membership price has been increased, which is beneficial to locking customers. Speaking of which, many bosses complain that customers will not come as soon as the activity is over, and then they say that customers are greedy for cheap. If it is a fact that customers are greedy for cheap, how can we make the activity more effective? That is, we must find ways to lock customers, such as 51% discount or 111% free for eating, which is better. Of course, it is the latter, because it will lock in his next consumption.

never complain to consumers, and don't expect them to be kind. What we have to do is to gain insight into consumer psychology and then make corresponding countermeasures accordingly!

5 You can compare the price changes of signature dishes. The second one puts the set meal at the front, which will increase the unit price of customers, but at the same time it will give consumers a psychological impression that this store is not cost-effective! The boss obviously found this problem, so he adjusted the price on the third menu, further improved the cost performance by increasing the membership price, and finally increased the unit price of the guest through other side dishes and packages.

For a fast food restaurant, this is the correct logic of price distribution. The low-priced drainage products in front give people a feeling of high cost performance. Let's introduce the guests into the store first, and then mix them with other products. To increase profits.

The changes in these menus all reflect a store owner's business thinking and insight into consumers. We often say refined operation now. What is refined operation? Is to strive for perfection in every link, if you can be a little better than your opponent in every link, the final superposition is a considerable advantage!

and these small improvements are what we can and should do every day, but unfortunately many people turn a blind eye to them.