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  • Suggest You - Making the Menu Drive Sales and Speed

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    ter-based, tax-included pricing. While pricing things to end in 9 seems like a sacred cow, not only will changing to this approach build sales (as you can subtly massage in a price increase), it will have a big impact on speed and make it easier for the customer to order. No more counting so much change back or drawers full of pennies, dimes, and nickels. In additio
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    As we all wrestle with getting our employees to recommend and suggest items to customers, perhaps you should consider a different approach. Design the menu to sell for you and, in the process, speed up service times, especially if you have a drive-thru. After I went through another lengthy service experience due to indecisive customers ahead of me in line, it was apparent that until I can place my order online or at a self-service kiosk, something must be done by operators to make ordering easier for customers. So look up at the menu board.

    Many companies are heading in the right direction, but look at your board with a critical eye, the eye of an indecisive or new customer. Do they know what all these items are? Is it helping them make a decision or to try new items or combos? Observe customers during a peak time both inside the restaurant and in the drive-thru. Indecision creates delays and lower sales. A few thoughts:

    - Photo/Graphic-driven menu panels. Pictures sell, period. Want to move more of an item? Get a picture of it. This step is critical if you have a drive-thru to get speed and sales where you want them.

    - Simplify the pricing. Look at your product mix and then group your prices so there are far fewer numbers on the board for customers to look at. Make it easy to make a decision...a decision to spend more money. A good example of this is being able to make any sandwich (or main item) a combo for $2.

    - Use quarter-based, tax-included pricing. While pricing things to end in 9 seems like a sacred cow, not only will changing to this approach build sales (as you can subtly massage in a price increase), it will have a big impact on speed and make it easier for the customer to order. No more counting so much change back or drawers full of pennies, dimes, and nickels. In addition

    The Weaker Sex Can Pack A Mean Business Punch Too!
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    ent that until I can place my order online or at a self-service kiosk, something must be done by operators to make ordering easier for customers. So look up at the menu board.

    Many companies are heading in the right direction, but look at your board with a critical eye, the eye of an indecisive or new customer. Do they know what all these items are? Is it helping them make a decision or to try new items or combos? Observe customers during a peak time both inside the restaurant and in the drive-thru. Indecision creates delays and lower sales. A few thoughts:

    - Photo/Graphic-driven menu panels. Pictures sell, period. Want to move more of an item? Get a picture of it. This step is critical if you have a drive-thru to get speed and sales where you want them.

    - Simplify the pricing. Look at your product mix and then group your prices so there are far fewer numbers on the board for customers to look at. Make it easy to make a decision...a decision to spend more money. A good example of this is being able to make any sandwich (or main item) a combo for $2.

    - Use quarter-based, tax-included pricing. While pricing things to end in 9 seems like a sacred cow, not only will changing to this approach build sales (as you can subtly massage in a price increase), it will have a big impact on speed and make it easier for the customer to order. No more counting so much change back or drawers full of pennies, dimes, and nickels. In additio

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    them make a decision or to try new items or combos? Observe customers during a peak time both inside the restaurant and in the drive-thru. Indecision creates delays and lower sales. A few thoughts:

    - Photo/Graphic-driven menu panels. Pictures sell, period. Want to move more of an item? Get a picture of it. This step is critical if you have a drive-thru to get speed and sales where you want them.

    - Simplify the pricing. Look at your product mix and then group your prices so there are far fewer numbers on the board for customers to look at. Make it easy to make a decision...a decision to spend more money. A good example of this is being able to make any sandwich (or main item) a combo for $2.

    - Use quarter-based, tax-included pricing. While pricing things to end in 9 seems like a sacred cow, not only will changing to this approach build sales (as you can subtly massage in a price increase), it will have a big impact on speed and make it easier for the customer to order. No more counting so much change back or drawers full of pennies, dimes, and nickels. In additio

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    t speed and sales where you want them.

    - Simplify the pricing. Look at your product mix and then group your prices so there are far fewer numbers on the board for customers to look at. Make it easy to make a decision...a decision to spend more money. A good example of this is being able to make any sandwich (or main item) a combo for $2.

    - Use quarter-based, tax-included pricing. While pricing things to end in 9 seems like a sacred cow, not only will changing to this approach build sales (as you can subtly massage in a price increase), it will have a big impact on speed and make it easier for the customer to order. No more counting so much change back or drawers full of pennies, dimes, and nickels. In additio

    The Four Pillars of Career Management
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    ter-based, tax-included pricing. While pricing things to end in 9 seems like a sacred cow, not only will changing to this approach build sales (as you can subtly massage in a price increase), it will have a big impact on speed and make it easier for the customer to order. No more counting so much change back or drawers full of pennies, dimes, and nickels. In addition, you’ll minimize overshort issues and watch the number of orders you can take per hour rise. Movie theaters and concession stands have done this for years, so why haven’t you?

    - Create “deluxe” items. Instead of having cashiers ask if the customer wants bacon and cheese on the burger or sour cream and olives on the burrito, create deluxe versions of the basic items so it’s easier to sell. If a customer orders the combination burrito, the cashier response of “deluxe?” or “deluxe or regular?” has far less of a sales feel to it than trying to upsell sour cream and olives for fifty cents more.

    Customers like to spend money --- they just don’t want to be sold to. If you want your cashiers to become better at selling, give them the tools and systems to be successful. Design a menu that does most of the selling for the employees. Not only will your customers appreciate it, your cash registers will too.

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