• David B Townsend

CONCEPTS TO IMPROVE SALES AND PROFITS

Updated: Mar 29

LISTING OF IDEAS TO:


INCREASE SALES

-NEW MENU ITEMS- HIGH PROFIT - [GARLIC MASHED POTATO VS. PLAIN] &

-HIGHER END DESSERTS [HOUSE MADE FLAN OR CRÈME BRULEE] something most won’t try at home

-OFF-SITE CATERING OF SMALL PARTIES

-HOME MEALS FOR TAKE-OUT

-PER-PACKAGED SALES TO LOCAL DELI- GROCERY- I.E. A SIGNATURE LASAGNA, OR OTHER ENTREE

-CREATE MENU MEAL DEALS- ENTREE, TWO SIDES, DRINK FOR SET PRICING WHICH PERCEIVED AS LOWER THAN INDIVIDUAL- USE SIDES AS HIGHER PROFIT ITEMS = (SIDE OF MASHED LIST ON MENU AT $3.50 BUT BUILT INTO DEAL PRICING AT 2.5, AND FOOD COST EVEN AT LOWER PRICE AT 25-30% )


IMPROVE SERVICE STANDARDS THROUGH TRAINING


-WINE / FOOD PAIRING CONCEPTS

-BASIC WINE TYPES- CHARDONNAY, SAUVIGNON BLANC, CABERNET, MERLOT, ETC

-FINE DINING TECHNIQUES

- STEPS TO PRACTICE FOR REFINING THE TABLE SERVICE, or

- UP-SELLING IN CASUAL SETTING, WHEN PAYING ASK GUEST IF THEY WANT A TAKE-HOME DESSERT AT SPECIAL PRICING-


STREAMLINE PURCHASING AND WASTE REDUCTION

-NEGOTIATE BETTER PRICING FROM VENDORS

-USE ITEMS IN MULTI-MENU ITEMS

-ADVANCED BUYING FROM LOCAL FARMERS- GUARANTEE LOWEST PRICING

-USING PREP ITEMS FOR A STOCK/SOUP BASE I.E. POTATO PEELS, CARROT TOPS, TRIMMINGS,

-BUYING BULK OF DRY GOOD ITEMS.



REVAMP THE MENU TO ACCOMPLISH MANY OF THE ABOVE CONCEPTS.