If specific dishes keep their margins low in regular analysis, there are three ways to remedy the situation.
Reduce the cost of production.
Break down the composition of the dish to estimate the amount of each ingredient and the cost of purchasing it. If expensive imported ingredients are included in the cooking technology, find budget analogues of local producers. The cost of food will be markedly reduced without compromising on taste. It may be possible to reduce the proportion of certain ingredients.
Another effective method of reducing costs is to use seasonal produce whenever possible. For example, during the summer time the prices of fruits and vegetables and herbs fall. If you buy products on time on favorable terms, it has a positive effect on the cost of production.
Automate the business.
Constant accounting eliminates overconsumption of components. With the help of the program there is a regular analysis of the work of the institution. You can monitor the margins of both individual dishes and entire menu categories.
Optimize service
There are several effective ways to draw attention to marginal items:
Change the names. The more interesting you name a dish, the more the customer will think of it. Even if we’re talking about the classic appetizers to which everyone is accustomed. The main thing is not to go overboard: the name should give the dish a twist, not comicality. Emphasize the presence of rare, gourmet ingredients.
Properly sort the categories. Each section of the menu should have at least one high-margin dish. The more of them, the more likely the customer will order the adjacent item with a low margin. At the same time the margins shouldn’t differ too much, it has a negative effect on demand.
Choose winning pictures. A popular fashion nowadays is for concise menus without illustrations. This is a stylish, but not “selling” format, which is suitable for premium restaurants. A photo helps to attract maximum attention, and sales of marginal items go up.
Change the menu design for the restaurant. It is better to highlight the names with unusual fonts, colors or group low or medium margin dishes in a separate block with discounts.
Review your menu on a regular basis. Even if marginal items are in demand now, in a couple of months the situation could change dramatically. It is important to constantly monitor the volume of sales, so that the institution does not operate at a loss. It is recommended to analyze the menu at least once every three months.
Control the technology of cooking. Food that tastes good sells well. Monitor the ingredient selection and cooking process to improve food quality.
Revise service policies. The waiter can further interest the guest by informing them about the “dish of the day” or the chef’s signature appetizers. Sales go up if the staff is motivated enough. Hold contests among waiters, reward them for ordering low-margin items. This is a common practice in the restaurant business.
Promotions for regular customers increase demand for medium-margin dishes.