How to choose a recommended menu to make a profit at your restaurant

One of the most important tools for restaurants to attract money from customers is the “menu book”. However, believe it or not, there are still quite a few restaurants that cannot use this tool effectively, even though in reality, the menu book can make a profit for the restaurant. If the shop knows how to manage the menu book to make customers choose only the menus that we want to sell. And we have introduced it in this article. Why wait? Let's follow it. Try asking yourself first, when we go to a restaurant and open the menu book and don't know what to order, even though there are a lot of menu items, up to ten pages. In the end, we can't decide and order only familiar dishes that we eat regularly, not basil, omelet, tom yum. This is from the customer's perspective, but from the shop's perspective, it is a waste of an opportunity to sell a menu that makes a good profit. Then try to look back at the menu at your shop, is it like that?

 Menu book design is important and has a direct impact on sales. Therefore, it must be planned from the first page to the last.

If you want that menu book to be a tool to generate profit for your shop, you can learn how to design a menu, adjust your existing menu to become a best-selling menu of the shop, have a great signature menu in the online course. “Menu Design: Design a menu to win hearts, earn money like a pro” Free registration, free study, click

Plan the selection of menu items for the menu book for restaurants that want to update their menu book.

Every year a restaurant should evaluate its existing menu items to make adjustments or revive them, cut some dishes, replace them with new ones, shake up costs to control costs better, which will have an effect on sales. And now is the right time to revamp the menu book. The suggestion is to use the BCG Matrix formula to manage.

For those who don't know what this formula is or how to manage it, you can learn it in the course: How to develop a menu to increase sales and profits. Learn how to make a BCG Matrix to develop a best-selling menu with good profits that will stay with the shop for a long time. Analyze and find menus that should be eliminated and create new menus that are more appealing than before. The BCG Matrix formula will group food into 4 groups as follows: 1 Cash Cow: high sales, low profits 2 Star: high sales, high profits 3 Dogs: low sales, low profits 4 Question Marks: low sales, high profits When you have grouped them into 4 groups like this, entrepreneurs will be able to see what to do with each group. The groups that are recommended to pay special attention to when putting them in the menu book are the Star group: high sales, high profits and Question Marks: low sales, high profits. To do that, see the next topic.

Strategy for positioning the menu in the book so that customers can choose only profitable menus. The menu pages that should be included and given special attention are:

Recommended menu page This page is what will increase the chance of the shop to sell and make more profit. Therefore, we will focus on the recommended menu page. For other pages, we can apply the design principles of the recommended menu page. The strategies for arranging and designing the recommended menu page are as follows: 1. The menu items on the recommended menu page should be selected as menus that are more special than other dishes, such as the appearance of the food, legendary ingredients, size/quantity, etc. 2. It should be a menu that is available all season, not a menu that requires ingredients only during certain seasons or rare ingredients, special ingredients. When the time comes that they cannot be found, the menu items on this page will be covered with paper, which will lose the opportunity to make sales.

3. Most of the menus on this page should not take too long to make because if customers order at the same time for many tables and if 1 dish takes 20 minutes, there is a chance that the kitchen will collapse. 4. The recommended menu should be distributed from the kitchen stoves, such as fried, boiled, stir-fried, spicy salad, grilled, to reduce the problem of too many orders at one stove causing food to be delayed. 5. There are both medium and high-priced menus for customers to choose from the Star group menu, high sales, high profit, and Question Marks, low sales, high profit. Importantly, consider the profit in "baht" per dish because high prices do not always mean high profits. For example, some menus sell for 250 baht with a profit of 80 baht, but some sell for 199 baht with a profit of 99 baht. Which one should be sold? Calculating the cost is very important.

6. The menu on this page should have pictures of every menu. As for the presentation, it does not have to be neat and tidy. If you want to present something in particular, put a larger picture than the others. You can also label it with “Signature Menu” or a message that stimulates your desire to try, such as “Once in a lifetime” or “You must eat this in this life”. 7. The recommended menu does not have to be just food, drinks or desserts. You can also put it on the recommended menu page. 8. For restaurants that do not have many menus, change the recommended menu page to a set menu instead. Take the menu that you have and make it a set that is worth it, but when calculating the cost and selling price, you will make a profit. For other menu pages, as mentioned, you can apply the recommended menu page principles. In particular, the pictures directly affect the decision. If you want to sell a menu, put a picture of that menu to make it stand out, big, and look so delicious that you have to order it. Don't forget to include the name as well. The name of the menu is also important. Some restaurants have specific names, meaning only the owner knows what the menu is. Customers don't know what the menu is. There are no pictures to look at, so in the end, they don't order. Therefore, if you want to name a menu strangely, you need to have pictures for customers to see. The font also has an effect. If you want to emphasize a menu, make it bold and stand out more than the others. This is also a way to spell out for customers to choose. As for menus that don't make much profit, hide them. Make them small. You don't need pictures, for example, plain water. Click here to read other articles.