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.