In another article we have put together 12 tips for you in which we show you how to write a menu .

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Why menu diagnostics are a money-making machine and how you can use them.
"Never change a running menu": Many restaurateurs don't really dare to change the menu. It's like opening an old box that you've kept in the attic. The box is dusty and you don't know exactly what's inside. It's better not to touch it. Because who knows whether you'll be able to close the box again once you open it? I keep hearing that restaurateurs prefer not to change anything because guests are used to the menu and won't tolerate any changes - especially not in price. If you've seen it that way up to now, then now that you've reopened you have the chance to show off with a new menu.

Anyone who india phone data visits a restaurant or café now no longer compares the prices with the times before Corona. The menus often look different too. It is worth adapting the menu to the new situation now. Because the menu is how you earn your money. It is not only your flagship for your food, but also a money-printing machine - if you use it correctly and no longer sell yourself and your dishes below value.


Use the menu to highlight the winners and hide the bestsellers
In the catering industry, the best-selling dish is usually a hit (currywurst and the like), but it is not a winner because it has a low contribution margin. You lose money with every dish sold. In the previous article, I already explained that the best-selling dish can never be a hit, but has to be a winner . I have shown examples of how you can gradually increase the contribution margin in order to get as many winners as possible on the menu.

If you have decided to increase the contribution margin, then things get interesting: Are the guests behaving as I hoped? Are they actually ordering fewer bestsellers and preferring the winners? And: Do they move on to the competition next door in anger when they see a price increase on the menu? To avoid this, an increase in the contribution margin should always be accompanied by a change in the menu - not just a change in the price.