From mobile-powered delivery to kiosk-driven takeout and all of the other increasingly accessible food occasions outside the four walls, off-premises is revolutionizing how guests interact with food businesses—and how those businesses design their customer experiences. But off-premises is old hat for quick serves. Most major quick serves report about 70 percent of their sales going out the drive-thru window, and that expertise gives them a leg up when it comes to staffing, packaging, expediency, and all of the other systems necessary for running a robust off-premises dining program. The outdoor lane is just as important today to quick-service business as ever before—if not even more so.
It has likely been strategically tailored at the hands of a menu engineer or consultant to ensure it's on-brand, easy to read, and most importantly, profitable. Seven options per food category, tops seven appetizers, seven entrees, etc. No shame in sticking with what you know, but a well-designed menu might entice you to try something a bit different and a bit more expensive.
Some restaurants have lost sight of this rule. And in an industry where repeat customers account for about 70 percent of sales, getting diners to return is the ultimate goal.
Including a nice-looking picture alongside a food item increases sales Restaurant study 30 percent, according to Rapp. Campers who saw the salad photo were up to 70 percent more likely to order a salad for lunch. Of course, you can have too much of a good thing.
One way to encourage you to spend more money is by making price tags as inconspicuous as possible. On menus, perspective is everything.
One trick is to include an incredibly expensive item near the top of the menu, which makes everything else seem reasonably priced. Slightly more expensive items so long as they still fall within the boundaries of what the customer is willing to pay also suggest the food is of higher quality.
This pricing structure can literally make customers feel more satisfied when they leave. Just like supermarkets put profitable items at eye level, restaurants design their menus to make the most of your gaze. The upper right corner is prime real estate, Rapp explains.
You want to keep the menu flowing well. And have you ever noticed the number of restaurants that utilize red and yellow in their branding? Conclusive evidence on how color affects our mood is hard to find, but one review suggests that red stimulates the appetite, while yellow draws in our attention.
Longer, more detailed descriptions sell more food. Nearly 30 percent more, according to one Cornell study. In another studyresearchers presented two different groups with the same red wine but with different labels.
One label said North Dakota do they even make wine there? We all have that one meal that takes us back to childhood.
Restaurants know this tendency, and they use it to their advantage.The Nickel is one of the new chef-driven downtown Denver restaurants within the iconic Hotel Teatro in the heart of the thriving Theatre District. This page lists completed EHS-Net food safety studies with a focus on foodborne illness outbreaks and their environmental antecedents.
Objective: To identify pathogens and contributing factors associated with restaurant-related foodborne illness outbreaks and food-safety differences between outbreak.
FLORIDA TODAY Business Briefs: EFSC, restaurant study, Posey conference. We Serve America's Restaurants Representing nearly , restaurant businesses, Executive Study Groups.
Pizza Industry Council Fast Casual Industry Council Financial Officers & Tax Executives Internal Auditors Food Safety & Quality Assurance.
Industry Impact. Employing America. A Feasibility Study is a smart "minimal investment" before you begin the process of developing your restaurant or purchasing that franchise. A Feasibility Study Maximizes Your Chances For Success and Increases Your Return on Investment.
Hold the cubes, please. Another Study Determines Restaurant Ice Machines Contain More Bacteria Than Toilet Water.