A good menu is dynamic, which can increase revenue, improve gross profit and efficiency, and reduce consumption for restaurants, and it is inseparable from a scientific menu adjustment scheme. How?
Fast food has the menu form of fast food, western food has the menu form of western food, hot pot has the menu form of hot pot and dinner has the menu form of dinner!
Menu is the key only to help stores increase sales, reduce the loss of raw materials, improve gross profit and efficiency. So how to do it?
There is a bright side of home: make a 2-page menu into 20 pages.
The customers at several tables next to me, like me, ordered noodles and some supporting dishes or drinks. Another person ordered a bowl of noodle soup and even a drink?
I eat noodles while observing. Just as I finished eating noodles and chewing the last bite of spring rolls, I suddenly realized! Originally, home.
On the bright side, a simple one-page menu was deliberately made into this 20-page menu.
And its purpose may be only one: to increase per capita consumption! Why is this? Is it enough to make the original two-page menu into 20 pages?
This is probably the best place to stay: the fast food company in 35 yuan, where the whole family spent money, made a menu so that the guests who came to eat noodles could browse the menu more comfortably. Pay attention to the menu. It's comfortable, comfortable!
It is also very important that at this time, customers experienced something that can only be enjoyed by going to a full-service restaurant: browsing the menu, activating the potential consumption habit of "ordering food and drinks", strengthening the scene of "ordering food" and forming a sense of substitution and a little compulsion. Another point is actually to dilute consumers' awareness of eating in "fast food restaurants".
So in this way, natural per capita consumption will go up! It is not difficult to answer that the person who ordered a bowl of noodle soup in front ordered a drink.
I counted the menu of Pizza Hut, and there were about 20 pieces of paper. In this case, if the same product is priced at the same price as Le Caesar, customers will not feel expensive. Because this menu does not strengthen the concept of "fast food", but creates a comfortable concept of "dining" and weakens the essence of "fast food".
This is also the reason why products can be sold more expensive, and it can also increase the sales probability of products. This is actually an increase per capita, because the guests ordered more things. The advantage is that the guests don't feel expensive, but feel satisfied with the food and have a good experience!
There is fierce competition in catering now. After reading the price of Le Caesar, I don't think the gross profit will be too low, but maybe it is ok to change the menu, increase the probability of selling and increase the per capita.
Of course, Le Caesar is already a very mature enterprise. Making a 1 page menu is entirely for the sake of efficiency and quick decision-making. Here, we just look at and consider the menu from another angle.
Actual case: the monthly net profit of the upgraded menu increased by 6.5438+0.5 million.
As mentioned above, any action is for business success! So is the menu. The core purpose of a good menu is to increase income, improve gross profit and efficiency, and reduce losses. At the end of 20 16, a well-known catering enterprise in Shanghai needed to adjust its menu, so it took out 1 store for pilot. We made some adjustments to the store around the three core points of the appeal and combined with the actual scene.
A scientific menu adjustment scheme needs about 6- 10 menu adjustment steps: 1. Count the sales of recipes within 3 months. 2. Post the sales volume and ranking on the old recipes. 3. Take out special dishes.
4. Remove unnecessary plates. 5. Eliminate dishes with poor sales. 6. Organize and explore the cultural connotation or historical stories of special dishes.
7. Confirm whether some dishes need to raise prices. 8. Confirm whether the price gradient of all dishes is reasonable (20+40+20+20). 9. Confirm whether it is necessary to shoot again 10. Redesign the menu (picture, price, food introduction, typesetting).
After completing the menu upgrade, the gross profit of the store has increased for three consecutive months, with an average of four points. Under the condition of unchanged sales, the monthly net profit has increased by about 1.5 million per month!