![]() ![]() ![]() It is very usual to experience that we decide to eat something but end up eating something that we see in the menu. Our lunch menu should make guest make a choice on the base of that. This concept is generally known to be as “menu psychology” and is very effective. Seeing is believing, so has the recent studies have shown that lunch menus with ‘display’ of food images increased the servings per lunch tremendously. It enables us to highlight the food we are good at and want to serve more. The care and money directed toward the hotel building and galleries should also be invested in menu-making. Even big players in the market commit these mistakes and customers’ are often left to decide based on their own perception. But sadly it is very usual to see that restaurant pay very little attention to this key weapon in the marketing war. It is a ‘must read’ thereby its touch and sight affect the customer perception and ordering preference. Design of menu should ideally be in connection with the overall theme of the restaurant and the kind of food they are serving. A well-organized menu does not add to your brand goodwill but also earns you more profits than any other marketing tool. ![]() It also makes cost account and inventory management easy by providing some very useful insight into the customers’ psychology. It signifies the prestige and also determines how much a customer will be willing to pay. The menu is considered to be most effective mean of marketing tool once a customer is in your restaurant for lunch. ![]()
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