Tuesday, May 11, 2010

Proven Ways to a Profitable Menu - Part 3- The Menu as a Marketing Plan


Whether your restaurant or foodservice facility is a chain or independent, high volume dinner house, fast food chili doggery, casual outdoor bistro or corporate cafeteria, the menu is your immediate connection with your guests.

The menu is the purest expression of your marketing plan. It is the first tangible connection your guests have between their interest in buying (why they are there-to dine, socialize or otherwise have a positive experience) and what you have to sell.

So if true marketing is identifying who your customers are and attempting to meet their needs or satisfy their requirements, then the menu is the link between your food and service and the guests' expectations - it is the bridge between marketing and operations.

  • The menu sets the tone for every oparation, whether quick service, mid range/casual or fine dining. It determines the need for management, staff and equipment. It affects the profit potential from energy cost to china breakage, from training protocols to comment cards, from table turns to uniform expense.
  • The menu is the connective tissue that holds the entire restaurant together. Nothing happens that in some way is not directly (or indirectly) affected by the menu.
  • The menu is a translation of the food offered. In a way, the menu is a form of a product brochure.
  • The menu is the conerstone of profitable operations and the centerpiece of the guests' dining experience. It establishes expectations that the food will ultimately have to fulfill and which will, in turn, determine the guests' desire to return.
as an offesive weapon, the menu is, of course, only the means to the an end. Every operator's objective, one way or another, is to use the menu to achieve higher sales in one of four ways:

Increase the Average check
Encourage and stimulate selection behaviors that result in buying more from the menu per visit.

Increase frequency visit
The menu's fabulous selections attract more frequent oatronage, driving sales upward.

Increase party size
The menu stimulates guests to expand party size to share in the wonderful dining experience.

Attract new patrons
Properly merchandised, the menu is a powerful selling tool to be strategically distributed through appropriate channels to win new converts.

given these sales building strategies, the menu offers a uniquely flexible and adaptable format to creatively merchandise the food and beverage items available.





Restaurant Service BasicsRestaurant Marketing for Owners and Managers (Wiley Restaurant Basics Series)Restaurant Service: Beyond the Basics (Wiley Professional Restauranteur Guides)Awaken the Giant Within : How to Take Immediate Control of Your Mental, Emotional, Physical and Financial Destiny!Zig Ziglar's Secrets of Closing the SaleSelling 101: What Every Successful Sales Professional Needs to Know



Monday, May 10, 2010

Proven Ways to a profitable Menu-Part 2- First Things First

Helpful information about "http://yaseservice.blogspot.com/2010/05/proven-ways-to-profitable-menu-part-2.html".

The menu should be the first item to be fleshed out in building a concept because it affects every aspect of the business..

in reference to: http://yaseservice.blogspot.com/2010/05/proven-ways-to-profitable-menu-part-2.html (view on Google Sidewiki)

Proven Ways to a Profitable Menu - Part 2 -First Things First


The menu should be the first item to be fleshed out in building a concept because it affects every aspect of the business. No matter what the size, shape or style of the restaurant, the menu is the hub of the operation. The stronger the links are between the menu and all other aspects of the restaurant business, the more powerful, popular and profitable the concept is likely to be and the easier it will be to grow.

The menu affects everything about a restaurant from the name on the front door to the purveyors arriving at the back door. It determines the optimum location, the demographics needed to attract the customer desired.

It determined the design of the building and the decor both inside and out. The menu is the necessary guideline to design an efficient kitchen, to choose the equipment package and to decide on the kitchen staff in terms of both prior experience and training needed.

The menu dictates the style of service and determines the staffing needed to operate the business. It sets the price points, the check average, the operation's day parts and sales volume necessary for profitability.

a restaurant in the development stage should earmark a budget for detail menu and recipe development. These documents should be included in the business plan as they provide the basis to forecast the potential sales of the restaurant and serve as the primary planning guideline for designers and support personnel.

A restaurant undergoing retrofit or redefinition because of low sales volume will also find that the menu is the key to the changes needed to regain profitability. the menu will affect eerything from decor uplift to the new look on the tabletop. It drives any changes in the service, kitchen and basic operation that will determine the new marketing image of the restaurant and the action necessary to implement it.

Everythingis linked to the food and menu.....ther is no escaping it. If your heart is not in the kitchen with the food, you must find this passion in an operating partner or a well-paid employee with a performance bonus. a restaurant without a strong sense of its menu (and the kitchen support to deliver it) will find it difficult to survive the aggressive onslaught of national chains and local competition with better food.

Food Service Management: How to Succeed in the High-Risk Restaurant Business -- By Someone Who DidThe Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches With Companion CD-ROMThe Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROMThe Power of Self-Coaching: The Five Essential Steps to Creating the Life You WantGet Out of Your Own Way: Overcoming Self-Defeating Behavior

Thursday, May 6, 2010

Proven Ways to a Profitable Menu-Part 1

Helpful information about "http://yaseservice.blogspot.com/2010/05/proven-ways-to-profitable-menu-part-1.html".

To write an entry about the entire page, make sure no text is highlighted.

in reference to:

"Proven Ways to a Profitable Menu - Part 1"
- http://yaseservice.blogspot.com/2010/05/proven-ways-to-profitable-menu-part-1.html (view on Google Sidewiki)

Proven Ways to a Profitable Menu - Part 1


After a short break, deciding what subject to focus on that may serve or help the owners and operators better, thought to take up on menu development and engineering.

Your menu is a blueprint for profit. It determines your image, defines your concept and is the shopping list your guests use to spend their money. Often it is your best (or worst) sales-maker.

The menu does not produce the profit but, properly designed and presented, it can help increase the sales that do! When a menu is poorly designed, guests get confused and order the first thing that comes to their minds. They get about what they expected and may leave satisfied, but they will have spent a minimal amount for a dining experience that will quickly be forgotten. What's wrong with this picture?

However, when a menu is exciting and different, it can catch the guests' attention. They get wrapped up with what you are offering, have a better time and are more likely to try items they never had before. They get more than expected, leave delighted and spend more money for a dining experience that was more memorable and more likely to cause them to return.
That is how your menu can (and should) be profitable!

Good ideas won't make anybody rich-only the application of good ideas will make life better. The next few articles should make you think. Ultimately, the real power in these ideas may not be in the ideas themselves, but rather in the insights that each may trigger for you. I hope you will adapt these notions to fit your needs and take them to a new level! All the best!

Next-Part 2- Menu First
Food and Beverage Cost ControlFood Service Menus: Pricing and Managing the Food Service Menu for Maximun Profit (The Food Service Professional Guide to Series 13)Get Off Your "But": How to End Self-Sabotage and Stand Up for YourselfCreating Affluence: The A-to-Z Steps to a Richer Life (Chopra, Deepak)At Your Service: A Hands-On Guide to the Professional Dining Room

Friday, April 9, 2010

How "The Power of People" Multiplied McCormick's Sales 1500 per cent

Helpful information about "http://yaseservice.blogspot.com/2010/04/how-power-of-people-multiplied.html".

in reference to:

"Recently while I was being curious in the library going through old magazines articles I happened to run into a very interersting article written in the September, 1951 issue of Investor's Reader, called "Management: The Power of People". It illustrates the difference between the old-style management methods and the new. It tells about a company that used both, and the amazing results that followed when the new methods were used."
- http://yaseservice.blogspot.com/2010/04/how-power-of-people-multiplied.html (view on Google Sidewiki)

How "The Power of People" Multiplied McCormick's Sales 1500 Per Cent

Recently while I was being curious in the library going through old magazines articles I happened to run into a very interersting article written in the September, 1951 issue of Investor's Reader, called "Management: The Power of People". It illustrates the difference between the old-style management methods and the new. It tells about a company that used both, and the amazing results that followed when the new methods were used.
The reason that I want to share this with all of you, it's because in today's world many business still using the old approach and don't realize how much it is really costing them. Here it is:

"In 1931, Christmas at Baltimore's Mccormick & Company was the sad affair it had been for years. Notices were given of a layoff "until about February 1" along with the ironic wish "Merry Christmas and Happy New Year"!
In 1950 the employees of McCormick & Company's Baltimore plant worked pell-mell right up to the day before Christmas, then left for home for a whoop and a holler. And no wonder: in their pockets was two weeks of extra cash bonus and ahead of them a full-paid winter vacation until January 2. The bonus was an addition to three extra weeks extra already paid that year; the vacation was in addition to the regular summer vacation and seven paid holidays.

The contrast between these two situations is the degree of success achieved in less than 20 years by one man and one idea. The man is perspicacious, 55 year-old Charles Perry McCormick, Chairman and President of the "World's largest spice and extracts business'. The idea is "multiple management", an operating system design to insure maximun worker participation and morale to say nothing of providing management with a seedbed of youthful and ambitious executive talent.

The story actually starts way back in 1889, when Charlie's uncle, Willoughby McCormick, started his spice business in a dingy room with two employees. "Uncle Will" was a hard worker and a hard boss. Sales reached $ 3,500,000 in 1932 but employees were listless and despirited. Labor turnover was an expensive 30 per cent a year.

Neohew Charlie ("The Old Man" had no children) started working at the plant in summer 1912, came on full time 1919. He worked as stock boy, runner, an executive assistant in factory an office, and for over ten years as salesman and export sales executive. He also tried to sell Uncle Will some new management ideas but was fired seven times for his trouble (he was also rehired). Came the Great Depression and big losses for McCormick. as was the tenor of the times, the Old Man slashed wages 25 per cent and had another 10 per cent ax in hand when he suddenly died on a business trip in 1932.

Since it did not seem to make much difference who headed the hard-pressed concern, the directors elected young Charlie. The practical prophet decided to use some of his ideas. He called a meeting of all the employees and annouce a 10 per cent raise instead of a cut and a work week shortened  from 56 to 46 hours. He also told the workers they had to raise production and cut cost or the whole kit and caboodle might collapse. to help them along he told his atonished employeees they would henceforth share in the profits of the company and take an active part in management.

The active part consisted of a junior board of directors and the beginnings of multiple management. The first board had 17 members (credit clerks, cost accountants, assistant department heads). The assigment was to find ways and means to improve anything they thought needed it. In addition: "write your own constitution and by-laws, elect your own officers and govern yourselves as you wish. The company books are open to you and ask all the questions you like".

To keep things under control, Charlie said all suggestions must be unanimous and subject to approval of the senior board (the stockholder board elected annually).

The idea clicked. Within a few years the junior board had redesigned and modernized the company's packages with a resultant sharp rise in sales; they devised new ways to test stenographers; they introduced faster and better billing machines; they suggested new product lines from pumpkin pies spice to the recently introduced fast-selling cinnamon sugar.

As a good spice man, Charlie likes to say "the proof of the pudding is in the eating". On that basis the junior board has quite a record: of 5,000 suggestions made, over 99 per cent have been adopted by the senior board. Says Charlie: 'I cannot estimate how much these suggestions have meant to this company in increased sales and profits but certainly the benefits far exceeds the cost'. More important, the junior board has bolstered morale and given all ambitious young men a chance to be a company officer and director. The goal is attainable since no less than 13 of the present 17-man senior board were formely junior or factory board members.

'Uncle Will'-the boss who ruled with an iron hand, managed to get sales up to 3.5 million dollars. Which sounds like a pretty good endorsement of the old methods, until you realize the by enlisting the brains as well as the brawn of the workers, Charlie McCormick increase sales volume 15 times to around 50 million dollars a year. "When we started", said Charlie McCormick, "we had a small sales volume, no profits, no dividends, no employee morale, no rest periods, no vacations, no profit sharing and no retirement fund."

What a wonderful concept! isn't it? and it worked in the early 20th century and still applies today. It is very simple, very often we need the "yes", "O.K." or endorsement of another person to get some idea of our own adopted. The best way in the world to get this support is to get the other person to participate in your idea.

Instead of saying, "I wish you would approve this," or, "I wish you would decide in my favor," try this: "If you were me, how would you go about getting this idea across?"


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