| Little
known Foodservice Strategies and Techniques Every Consultant Must Know
A simple solution...
A new restaurant start up
has less than a 10% chance of still being in business in five years, yet there is a simple
technique you can use to increase those odds to as much as a 90% chance that you will be
successful.
An empty plate...Many restaurant owners
believe that low food cost is the key to their success, yet many of them don't understand
that on a $10.00 menu item the cost to put out an empty plate without any food on it is
more than $7.00. Your sales people need to have the know-how to point this out when
they are too focused on food cost.
Control labor cost...There is a simple formula
that will show your customers how to zero in on their labor cost and be able to maintain
their cost at any percentage they want.
A huge mistake...After visiting several
thousand restaurants nearly all of them made this huge mistake with some of the delivery
drivers that ended up costing thousands of dollars year after year.
A clever idea...A very clever idea a
successful chain restaurant uses that could end up saving your customers on their food
cost.
How employees take cash...Employee theft has always
been a huge problem with independent restaurants, however, 80% of their losses come from
only 5 employee theft techniques.
Cost of waste...By using a certain example
you can show your customers a new way of looking at the amount of money their shrink and
waste actually costs them over the course of a year.
Portion control examples...Your sales people are
already talking about portion control with their customers, however, by using these
examples your customers will lean forward and ask for more information.
No specials...One restaurant operator in
St Louis was so impressed with the concept of selling features that he said he was able to
pay for a new condo he and his wife had purchased on the Gulf Coast.
Saved $44,272...An example of how one
small restaurant save $44,272 by applying five simple ideas that were so effective they
completely turned the restaurant into a profitable operation.
Unethical competitors...Your sales team needs to
know that there are some companies in our industry that are programming their computers to
create an unfair profit and unfair selling advantage.
27 segments...There are 27 different end
user segments in the industry and each one has special needs and requirements.
Without this knowledge that makes your customer feel as though you understand their unique
position, the business will go to a competitor who does.
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Help Your Customers (clients, or
yourself) Take A Limited Marketing Budget And Skyrocket Sales
A restaurant in Japan...How one restaurant in
Japan was able to drastically reduce the amount of time it took to turn their tables and
triple their income.
A simple name change...An example of how a
restaurant made a simple name change and was able to attract hundreds of new customers and
keep all their regular customers, after recovering from bankruptcy.
Signature item...
A restaurant in California was able to build a very successful restaurant by
focusing their menu on a very unusual and unique signature item.
National fame...How a restaurant in Texas
was able to attract a huge amount of attention and bring in business from all over the
country.
The entertainment business...Recognizing that the
restaurant business is also the entertainment business, a restaurant in Missouri was able
to go from a small family operation to sales exceeding $15,000,000 in three locations.
Name change...How a failed restaurant
owner went broke, only to make a huge comeback using a highly unlikely reason for people
to eat at his newly established concept.
Cut labor cost...How an idea discovered in
North Platte, Nebraska, was used by several restaurants and cut their labor cost in half!
Sell more desserts...A unique way of selling
desserts that makes it not only appealing to the customer but extremely easy for the wait
staff person to make the presentation.
Outsell the competition...A steak house in a small
town has been able to draw crowds of customers from the surrounding cities which have a
lot of competition by using this clever marketing concept.
A unique delivery...How a restaurant in
Memphis is able to keep their restaurant full by using a little known secret that was able
to get business from all the nearby campgrounds.
It takes more than money...Why two huge restaurants,
with unlimited resources, went out of business because they both made this common mistake
that your customers could easily make.
Amazing promoter...How the most famous and
well known promoter in the entire history of the restaurant industry used a simple key to
promote his successful chain of restaurants.
Marketing that works...When you or one of your
customers complains that business is down there are 26 marketing ideas that will
immediately fill the dining room.
Inside marketing...There are 19 things that
your customers can do inside their restaurants that will bring customers back again and
again.
Negative Headlines Can Put One Of
Your Customers Out Of Business Overnight
Business killing headlines...
The serv-safe program is
extremely valuable to restaurant owners, however, to avoid business-killing headlines such
as "Two Die From Eating Stuffed Ham In Local Deli" they must know the single
cause of all food-borne illness and how make their customers aware of it.
Restaurant Owners Need a Little
Sales Expertise When Designing Their Sales Message - Their Menu
Buffet cost...How customers with a
buffet and a menu can figure the exact cost of each customer who eats from the buffet.
Left over food...How customers can turn
left-over food such as French toast, fish, baked desserts, and pizza, into profit making
menu items.
Double the menu size...How one simple concept can
double the size of your customers menu while adding only a few additional inventory items.
Menu pricing...Which of the five methods
of menu pricing are the most effective and which of the five methods should you recommend
to your customer.
Pricing strategy...By using a special pricing
strategy a restaurant in Northern Maine was able to keep steady customer during the slow
winter months.
Time limit...How should you advise a
customer on the maximum length of time it should take to prepare and serve a menu item?
Biggest mistakes...What is one of the biggest
menu mistakes a restaurant manager allows to happen when hiring a new chef?
Menu design...Many restaurant owners
overlook this simple concept with their menu and upset an unbelievable number of customers
who never complain, but never come back.
New menu items...Customer surveys reveal
that a certain percentage of the menu should never change while a certain percentage
should constantly be changing.
An important ingredient...
Leave this important and interesting fact off the menu and your customer is
missing out on a great marketing opportunity.
Positioning...The menu also doubles as a
sales presentation and by using this powerful theory of menu design, the sales message
will be twice as powerful.
Incentive programs...Why nearly all of the
employee motivation and incentive programs that are used by restaurant owners fail to
produce any results and how you can help them make the necessary changes.
Only four reasons...There are only four basic
reasons why people eat out and by knowing what they are puts you in a position to help
your customer position themselves in their unique market.
Only three reasons...There are only three
reasons people use to base their decision on as to where to eat out and knowing this will
help advise your customer on where to focus their marketing.
Common denominator...After visiting 3,759
restaurants there is only one common denominator that the successful one's had in common.
Success stories...The success stories of 13
chain restaurants and what they all have in common that you can show your customers.
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