Your menu cover is definitely an investment that we would like to ensure that you get the best benefit from through the years. Here are a few pointers to make sure that your menu covers keep in tip-top condition. Regularly remove dust, dirt, crumbs, spills etc. at the end of a shift, using only tepid water, or very mild soap and water on a soft damp cloth or sponge. Do not use harsh chemicals, spray and wipe, abrasives, bleach, etc. These can destroy both covering materials and embossed images.
Ideally, clean inside pockets with the same sponge every day to avoid the pockets sticking together. Menu Company Covers are generally waterproof and stain resistant. However, there are a few items that can leave permanent stains such as pen. Please make sure that your staff tend not to use pen and take off the fast food prices before service begins at the table.
Store your Menu Company Covers inside an upright position. Wooden wall boxes are certainly not recommended. Do not store Menu Covers near heat sources or permit them to come in touch with stoves, coffee makers, hot plates, etc. Also, usually do not store them in refrigerated rooms or unheated supply areas that may cause materials to crack. Keep the covers at room temperature whenever you can. Usually do not let your covers become submerged in water. Do not devote dishwasher or else allow to be submerged in water or any other liquid. For example, usually do not leave your menus flat on the wet bar top.
Your menu is the primary selling tool for influencing what you want your guest to buy. With proper menu design it is possible to influence sales mix every day and improve profits. Don’t just let it rest approximately chance. Learn these guidelines and apply them to your menu.
Never Handcuff your Menu If you are not able to change or update any menu panel in a short amount of time, then you are handcuffed. You need to be sure you can make a change or update anytime in your menu when needed. Using the changing rapidly markets today, this flexibility is vital to staying ahead of rising costs
Take a look at menu and update 3-4 times each year Stay with small adjustments throughout the year as opposed to trying to do big adjustments once per year. This is an excellent chance to creep your menu prices all year round with small incremental increases.
Keep your menu small Reports have suggested that you only need 20-24 selections to get an adequate menu size to your guest. In reality, you will see that 8-12 of the dishes will be doing the bulk of the sales and profits. Secondly, smaller menus equal less inventory and waste meaning better profits for the business.
Treat your menu like real estate Be aware of the prime spots on fast food menu prices in which the readers eyes will have a tendency to fall usually. Those prime spots are just like owning prime real estate property. Ensure the things that are most profitable for your business occupy those prime real estate property spots first. Tend not to let your weaker menu items occupy your prime property locations
Keep your eye on profit dollars per dish and not food cost percentage You do not take percentage for the bank, but you will take profit dollars home every night. In case you have 100 guests coming from the restaurant tonight…do you need to make $10 profit per dish or $7 profit per dish. This is actually the difference from the $1000 night or perhaps a $700 night.
Stagger your menu prices A common menu occurrence would be to align the menu prices into a vertical column. What this does is allow it to be quite simple to price shop the menu. A simple fix to this particular is to let your menu prices naturally stagger through the menu after the titles or line ingredients.
First and Last Position Once you list a column of menu choices on your menu, the best and bottom positions inside the column are generally stronger positions. This ties into the concept that we scan menus more frequently than truly reading menus. Readers often scan round the edges which explains why we tend to notice top and bottom positions more often than the ihbetn of a column of fast food menu.
Menu Descriptors Help Sell the Flavor and Value People make choices of what you should order by how good it is possible to explain the food to them. Research indicates that consumers opinion of a menu item increases in value with strong menu descriptors.
Highlight What You Need to Sell Make sure your menu has highlights that draw the attention in your key menu items you would like them to observe and hopefully pick first from the menu.
Allow Them To Have Permission to Reject a Menu Choice It will always be recommended to have a variety of prices on your menu and not keep all your retail price points bunched up right into a tight range. In fact, I would like to encourage you to put a high priced dish on the menu just which means that your guest can reject it. This is called mental anchoring the menu. When your guest sees a menu choice that is outrageous in price they base the price of the other menu choices from that high price point. Put simply, your other menu choices start looking economical in comparison with your anchor point. As a result results in a higher selling average from the other available menu selections.