How can Nanjing catering companies reduce costs and increase efficiency?

As the saying goes, if you want business to be booming, start with the menu and adjust the structure of the dishes.

Because the menu is a guide for the entire business structure of a restaurant, it is directly related to customer consumption and store turnover.

So, how can catering companies optimize their menu structure, reduce costs and increase efficiency?

1. Menu categories should be complete and the structure of the set meal should be optimized. Generally speaking, the restaurant menu structure needs to have food and drink, hot and cold, dry and wet, sweet and salty, and a good mix of various flavors to satisfy consumers.

Comprehensive demand for orientation.

Secondly, in terms of menu structure and layout, each catering brand menu has its own product price band, corresponding to different consumption scenarios.

Catering companies should optimize the corresponding core dish set combinations according to different target dining scenarios to form high consumption peaks.

2. Pricing of signature dishes should be geared towards “high gross profit”. Menu dishes are generally divided into signature dishes, attracting dishes, etc.

What is a signature dish?

Every restaurant has its own signature dishes, which represent what others have and what they have.

Therefore, the restaurant's signature dishes generally tend to be "high", with high prices and high gross profit, which are the core profitable dishes of the restaurant.

3. Combining dishes with "high profits and fast production". In order to reduce consumers' selection time, many restaurants mark the dishes with labels such as the restaurant's signature dish, the most popular champion, the chef's recommendation, must-eat delicacies, etc.

It seems to be comprehensive, as if every dish has been taken into consideration, but too many choices will prolong the hesitation time of customers, and even affect the occupancy rate and table turnover rate of the entire restaurant.

It is actually a mistake to give consumers too many choices. The correct way is to combine the main dishes, the dishes with high gross profit margin, the dishes with good appearance and the fastest production.

This combination can save consumers time in ordering and also increase overall restaurant turnover.

Not only offline, but also online catering menus are equally important and can be optimized simultaneously.