Smart selling

Profitable menu

Here are some easily implemented tips that will improve margin and drive volume:

Menu Layout

Your menu is a fantastic marketing tool and a way to tempt guests to choose certain dishes. The average guest spends just 3.5 minutes viewing a menu before making a decision. List your most profitable dishes in the first half of your menu with 8 to 10 items in each category.

Menu Descriptions

Your guests need to be impressed by your menu and be convinced of its value. Descriptions appeal to the five senses and name the "best" ingredients.

Signature Dishes

A signature dish does not have to be your most expensive item, it can be a low price dish with WOW factor. The dish is what you are famous for, so own it.
 
Restaurant kitchen

Amazing Flavours

Guests want robust flavours, so deepen and intensify flavours through the layering of specific ingredients. By using a variety of herbs and spices, flavour profiles become multi dimensional. Use combinations that are hard for guests to recreate at home.

Intriguing Ingredients

Grab attention by using some unusual ingredients. For example, use beef cuts that tempt the guest, such as Kobe, certified Angus or organic. Offer the option to pay extra for a premium ingredient in some dishes.

Perfect Presentation

Paying great attention to presentation will maximize the appeal and margin for every dish.
 

Super Sides

Give guests the option of several flavourful sides to increase choice and boost revenue. For example, offering a delicious side salad of mixed greens, pistachios, mandarin oranges and Tangerine Balsamic Vinaigrette.

Well Informed Staff

All staff should know which are your most profitable dishes. Encourage them to recommend the dishes when appropriate.

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