When it comes to attracting diners to your restaurant and improving your bottom line, smart selling is one of the best options out there. Smart selling involves small tweaks and changes to the operations of your restaurant to increase sales and profits. Here are some easily implemented tips that will improve profit margins and drive sales volume.
Prioritise your menu layout
Your menu is a fantastic marketing tool and a way to sell guests on certain dishes you want to highlight. Your 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. More options can slow down their ordering.
Describe menu items
Your guests need to be impressed by your menu and be convinced of its value. Use descriptions that appeal to the five senses (taste, sight, touch, smell, sound) and don’t forget to name the "best" ingredients.
Keep your staff informed
Your staff should know which are your most profitable dishes. Encourage them to give recommendations when appropriate.
Create a signature dish
A signature dish does not have to be your most expensive item; it can be an affordable yet outstanding dish that holds the spotlight. Create something that guests only experience at your restaurant, and that they’re willing to come back for.
Offer super sides
Give guests the option of several side dishes to increase choice and boost revenue. Exciting side salads and vegetable dishes with a variety of dressings and garnishes work well.
Use classic techniques
Offer your guests menu choices that are not easy to recreate at home. Using more cost-effective ingredients can compensate for the time and skill required.
Offer amazing flavours
Guests want robust flavours. Any successful menu has to get the fundamentals right. Marinating meats and vegetables overnight can boost flavour and colour. Use flavour combinations that are hard for guests to resist.
Use intriguing ingredients
Grab attention by using some unusual ingredients. This will tempt the more adventurous guest and be a talking point on the menu. Offer the option to pay extra for a premium ingredient in some dishes.
Focus on the presentation
Paying great attention to presentation will maximise the appeal and margin for every dish. Sauces drizzled over the plate using a squeeze bottle creates a premium image instantly.