The “Corona menu” as a stroke of luck and test field for menu optimization

[tanjimajuha20]

When the currywurst becomes a “giant currywurst”
Let's assume you have raised the contribution margin for the currywurst - a classic hit - and you want to gradually increase the selling price by three euros within a short period of time. If you simply want to charge three euros more for the same sausage, you risk your guests getting the creeps. If your guests found a kazakhstan phone data "giant currywurst, 180g, with homemade curry sauce" on the menu instead of the ubiquitous "currywurst", the probability that they would pay a higher price for it is much higher. Of course, the dish cannot look the same as it did before. After all, customers don't want to be "currywursted".

You can use the description of the dish to package a price increase - or let's say "pimp it up". Depending on your clientele, you can increase the perceived value with attributes such as "from an organic farmer", "from the butcher next door", "from happy chickens" or even a gram indication. You can also add a salad to dishes with a contribution margin that is too low or put together a menu from it. After all, you don't just want to offer small items, you want to offer a complete meal.



But it's not enough to just adjust the description of the dishes and the prices for them. Your menu should look as different as possible from before. With a restricted Corona menu, you have a good opportunity to get rid of the old, laminated menu after reopening. For many restaurateurs, the dishes currently fit on one page of paper. On the other side, they have inserted a form on which guests can fill out the required self-disclosures. You can change menus like this from one day to the next and no one will notice. Move the winners up, hide the big sellers, lower the price of the sleepers and delete the losers. And while you're at it, you can also adjust the regular menu at the same time - the menu diagnosis will help you with this.

For a menu diagnosis, you need the dishes, the names and sales figures from the cash register system, the cost of goods from the recipe, and the purchase and sales price. If you already know which dishes are top sellers, winners, losers, or sleepers, now comes the creative part of the work: With your menu, you guide your guests to the winners using various tricks. If this is successful, you will quickly feel the impact in the till. An example: Thanks to a menu diagnosis with adjusted contribution margins, a restaurant owner was able to make 10,000 euros more profit in one year.