| The look and feel of the menu for your restaurant | | | | are presenting your menu to the customers. It is a |
| really needs to create a professional and stylish | | | | good idea to set your prices below the major price |
| impression for your customer. In order to do this, many | | | | points such as £5, £10, £15 and |
| people will entrust in the services of a professional | | | | £20. In this case, it would be a good idea to |
| design and print team. There will be many people | | | | price them along the lines of £4.95, £9.95. |
| however that will prefer to complete the design work | | | | Here you can use the psychological perception that |
| themselves. Although there is nothing wrong with doing | | | | these items on the menu are indeed cheaper than |
| this, you may not be aware of how to really enhance | | | | your competition. Sometimes you can over do this |
| your profiting opportunities from it, if you don't - read | | | | though and loose the effect of it, so you should vary |
| on! | | | | the prices. |
| Placing your items on your menu plays an important | | | | You could also implement a staff incentive scheme in |
| role when it comes to assisting your customers to buy | | | | order to both increase your sales and also to create |
| the more profit orientated items on your menu. By | | | | an element of competition amongst your staff. You |
| placing the higher profit items in specific locations on | | | | could try something along the lines of implementing a |
| your template, you can really increase the amount of | | | | formal incentive program where your staff will be |
| sales you make from it. On a single page layout, the | | | | awarded points for the higher profit items sold from |
| bottom and middle third of the page is where the | | | | the menu. You could then offer the leading member, or |
| attention is drawn to - so place your items there! | | | | members of staff a bonus of sorts for winning the |
| The pricing of your food is also important when you | | | | competition. |