Menu_Pricing_And_Strategy

Menu Pricing And Strategy Menu pricing and strategy Menus cannot be written without knowing the customer. It takes considerable insight of customer demographics and psychographics to write an effective menu in terms of the items it lists and the price points it pursues. In the past the independent restaurant operator knew many of the customers. Today, in corporate restaurants, the personality of a manager, or Maitre d’, or chef is not the primary vehicle for establishing and maintaining the personality and image of the restaurant concept. The menu is always written with the taste and food preferences of the clientele first and foremost in mind. Menus are made up of food courses served in a sequence from appetizer to dessert. Management’s task in menu develop is to constantly monitor trends and customer preferences; these are occurring more rapidly than ever as consumers become more cosmopolitan in their taste and expectations. The rule is “know your customer and have a good menu and marketing plan.” An operation based on guesswork and haphazard decision making is bound to fail. When you use well-tested marketing techniques to develop and finalize your menu you have laid the groundwork for success in menu, cost, price, customer, sales, restaurant, food, must, pricing, customers, profit, prices, items, total, statement, overall, one, income, service, operation, item, volume, management, impact, counts, costs, should, revenue, percent, financial, expenses, change, because, variable