Menu Pricing And Strategy
Menu pricing and strategy
Menus cannot be written without knowing the customer. It takes considerable
insight of customer demographics and psychographics to write an effective menu in terms
of the items it lists and the price points it pursues. In the past the independent restaurant
operator knew many of the customers. Today, in corporate restaurants, the personality of
a manager, or Maitre d?, or chef is not the primary vehicle for establishing and maintaining
the personality and image of the restaurant concept. The menu is always written with the
taste and food preferences of the clientele first and foremost in mind. Menus are made up
of food courses served in a sequence from appetizer to dessert. Management?s task in
menu develop is to constantly monitor trends and customer preferences; these are
occurring more rapidly than ever as consumers become more cosmopolitan in their taste
and expectations. The rule is ?know your customer and have a good menu and marketing
plan.? An operation based on guesswork and haphazard decision making is bound to fail.
When you use well-tested marketing techniques to develop and finalize your menu you
have laid the groundwork for success in
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