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Perdue can provide you with the solutions you need for front-of-house success. We've compiled tips and ideas to keep your business growing, menu profitable and staff motivated. |
Use Promotions to Keep Your Business Growing |
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Parties with kids are growing in casual dining1, so consider a "Kids Eat Free" Night |
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Consumers are eating closer to home—mail coupons and your takeout menus to carrier routes near your operation |
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To encourage repeat visits, offer discounts if diners return within a certain time frame, using their receipt as the "coupon" |
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Drive traffic with Limited Time Offers—Drive urgency, communicate value and keep your regular customers coming back |
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Send breakfast, lunch or dinner to local radio DJs or TV stations who will likely talk you up and give you free advertising |
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Offer "Freebies"—"something for nothing" drives traffic, brings in new customers and generates buzz without harming your brand |
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Offer Meal Bundles—Attracts value-conscious diners; combine higher- and lower-margin items to boost profits |
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| Consider Your Staff Your Sales Force |
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A friendly staff will influence patrons to spend more2—enroll in Foodservice Rewards® and earn free gifts to motivate and reward staff |
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Training your staff to recommend specials and upsell will increase check averages—check out waiter-training.com |
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Increase your employees' satisfaction with free employee meals—they're feeling the pinch too, and they'll be able to sell your menu better |
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Make server sections the perfect size—small enough to connect with customers, but large enough that they're making money |
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Going the extra mile is extra important right now, so make customer satisfaction your most powerful advertising medium—social networking has significantly increased word-of-mouth advertising |
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| Power-Up Your Menu |
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Drop the dollar sign from your menu—new research shows diners will spend more money if they don't see a dollar symbol—5.55 more on average3 |
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Move the price of the menu item after the description—this discourages price shopping and encourages the customer to read the menu copy |
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Ensure menu descriptions are well written—this can drive sales of high profit items and increase incremental sales, boosting your check averages |
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List your highest grossing items first and last—first and last items in a section are more likely to be ordered |
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Use graphic elements on your menu like simple boxes and "New" or "House Specialty" call-outs to steer customers toward high-profit dishes |
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Using a plastic jacket menu format allows for quick menu and price changes and can be less costly |
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