My job is to make your restaurant more money. Your job is to read for 3 minutes and take ACTION 🚀
LEARN: Use your menu to increase sales 💰👈
DRINK RECIPE: THE CHILE & CHERRY: A rye whiskey sour with chile, cherry, and bitter orange
Let’s get into it!
Your restaurant’s MENU can be a powerful sales tool, and all it takes is a few key pointers to increase sales
Focus on Descriptions, Not Prices:
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Ditch the Leader Dots: Remove those dots that lead customers straight to the price. Instead, craft enticing descriptions that sell the dish first.
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Use Decoy Pricing: Strategically place a high-priced item in a category. This makes your other, more reasonably priced options seem like a better deal.
Prime Placement & Highlighting Profitable Items:
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Golden Zone Placement: Put your highest-margin dishes in the top right corner of the menu. People naturally look there first.
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Boxed In Goodness: Items in boxes on your menu will sell more. Limit boxes on your menu to 3 and use them to showcase your most profitable items. This draws attention.
Verbal Upselling & Menu Psychology
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Upgrade It Up: Train servers to verbally offer upgrade sizes of portions for high-margin appetizers. People often choose a larger size without thinking about the price increase.
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Social Proof & Vivid Descriptions: Use phrases like “Grandma’s famous” or “award-winning” to highlight specific dishes. Craft vivid descriptions that entice customers and spark curiosity, and push guests to the more profitable menu items.
Bonus Tip: Watch out for Menu Mistakes!
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Clutter Chaos: Avoid overwhelming customers with too many options. Keep your menu concise and well-spaced for a clean, high-quality feel.
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Misleading Descriptions: Be clear! Don’t list ingredients as sides if they’re just garnishes, etc.
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Vague Language: Ditch generic terms like “flavorful.” Use descriptive language that truly highlights the tastes and textures of your dishes.
By following these tips, you can transform your menu from a passive list to an active sales tool that entices customers and boosts your restaurant’s profits.
COCKTAIL HOUR
CHILE & CHERRY
DESCRIPTION: A rye whiskey sour with chile, cherry, and bitter orange /
This tart, sour, and spicy full bodied cocktail will leave you wanting more and more with each sip. You taste something different every time.
INGREDIENTS:
Rye Whiskey, Thai Bird Chile, Aperol, Barolo Chinato, Lemon
How:
¾ ounce lemon juice
¾ ounce Barolo Chinato
¾ ounce Thai Bird Chile- Infused Aperol (see below)
2 ounces Old Overholt rye whiskey
1 egg white
Combine all the ingredients except the egg white in a cocktail tin, then add the egg white to the tin. Cover and dry shake to emulsify the egg white. Fill the tin with ice, cover again, and shake. Strain the cocktail into a coupe.
Glass: Coupe / Ice: None / Garnish: None
*THAI BIRD CHILE-INFUSED APEROL
10 Thai bird chiles, diced
750 mL Aperol
Steep the chiles and Aperol in a container for 5 minutes. Taste the mixture to ensure that the spice level is to your liking. Allow to steep longer for a spicier end product. Strain out the chiles when the desired spice level has been reached. Store in an airtight container, refrigerated, indefinitely.
MAKES 750 MI
Use this simple strategy to get 10% more profits by streamlining your P&L
I’ll always tag my subject lines with this 🟢, so keep an eye out 😉
Looking forward to the next one,
