How to Sell More Food.
Are you positioned for success? What are the opportunities?
Guests buy more in response to excellent customer & table service and salesmanship and world-class food merchandising. We believe the greatest return on investment will result from focusing on these key strategies to increase average tickets and drive high margin business: In some cases we have seen 4-13% average increases over night implementing following key strategies: Don't worry about feeling overwhelmed professional expertise is readily available, many cases in risk free arrangements.
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Menus: Concession & dining menus overlooked for 6 months have become stale and vulnerable. Changing menu costs, customer needs & wants, target price points, and culinary innovations cannot be solved by raising prices to cover revenue targets. Re-engineered menus psychologically position your most profitable items in key suggestive areas driving profitability. Effective menus increase beverage, alcohol, dessert, and add-ons sales improving guest checks.
Food Merchandising: Hidden losses and missed sales opportunities abound in almost every foodservice display and must be discovered and solved to maximize profits. Food merchandising strategy must minimize product outages, improve display & fixturing technique, train employees, and meet high-volume demands. Profit improvement must minimize shrink or product loss and improve cash-flow by decreased unnecessary food inventories.
Pricing: The “magic” price optimizes profits, by selling the highest possible volume at a highest price. Maximum gross profit is potentially hiding behind a price too low or too high. It has been reported to us a major recreational foodservice management company realized 20% increased profitability in this economy with strategically lowering item prices.
Training: Expecting seasonal and high turn over retail food and foodservice employees to excel without training, is like handing the keys of a Lexus to a 14 year old. Setting standards and management example for behavior, expectations, company culture are imperative at every annual season opening. The most effective training subjects are an investment in today’s economy and focus entirely on subjects to drive increased guest sales. Key subjects include: Food Merchandising for Profits, Wait-Staff Training aimed at Add-Ons & Upsells, Guest Service and management menu re-engineering coaching. Train employees to be sales and brand ambassadors, not workers. Educated business-focused employees are more apt to seek out profits, operational improvements, cost savings, labor savings. Poor employees overlook or ignore problems. Weak employees report problems, and well trained employees locate, report and solve problems, while generating more profitable opportunities.
Look Inside: Cost containment measures or locating dollars slipping away due to labor inefficiencies, operational challenges, poor controls, product shrink, and theft simultaneously uncover hidden money. Operations Analysis can uncover that 10 cents you’re unknowingly loosing every time a guest orders. When guest counts are down use time to review every aspect of your facility’s operations with new perspectives. Lean, focused organizations understanding every cost, control, and procedure will save thousands of dollars.
Food Merchandising: Hidden losses and missed sales opportunities abound in almost every foodservice display and must be discovered and solved to maximize profits. Food merchandising strategy must minimize product outages, improve display & fixturing technique, train employees, and meet high-volume demands. Profit improvement must minimize shrink or product loss and improve cash-flow by decreased unnecessary food inventories.
Pricing: The “magic” price optimizes profits, by selling the highest possible volume at a highest price. Maximum gross profit is potentially hiding behind a price too low or too high. It has been reported to us a major recreational foodservice management company realized 20% increased profitability in this economy with strategically lowering item prices.
Training: Expecting seasonal and high turn over retail food and foodservice employees to excel without training, is like handing the keys of a Lexus to a 14 year old. Setting standards and management example for behavior, expectations, company culture are imperative at every annual season opening. The most effective training subjects are an investment in today’s economy and focus entirely on subjects to drive increased guest sales. Key subjects include: Food Merchandising for Profits, Wait-Staff Training aimed at Add-Ons & Upsells, Guest Service and management menu re-engineering coaching. Train employees to be sales and brand ambassadors, not workers. Educated business-focused employees are more apt to seek out profits, operational improvements, cost savings, labor savings. Poor employees overlook or ignore problems. Weak employees report problems, and well trained employees locate, report and solve problems, while generating more profitable opportunities.
Look Inside: Cost containment measures or locating dollars slipping away due to labor inefficiencies, operational challenges, poor controls, product shrink, and theft simultaneously uncover hidden money. Operations Analysis can uncover that 10 cents you’re unknowingly loosing every time a guest orders. When guest counts are down use time to review every aspect of your facility’s operations with new perspectives. Lean, focused organizations understanding every cost, control, and procedure will save thousands of dollars.