Starting, Owning and Marketing A Restaurant Blog|Starting and Owning a Restaurant - Construction, Planning, Marketing, Opening and Managing a New Restaurant

While testing and tweaking the menu for the new restaurant we built, several interesting concepts have been explored. Three issues were considered for the long term success of a particular dish. What makes it sell for an extended period of time?

Some would argue that in this economy, for a casual restaurant, the key is the price. That is certainly partially true - only to the extent there is also value. You can offer a 99 cent hamburger and sell it, but will the guest order it again? Only if the other two components are present - eye appeal and taste. There are many chains out there dragging customers in with very cheap specials. Will the customer return and buy the product again? In most cases the answer is no if it is not perceived as a value.

While testing, we stumbled on one dish that featured a low cost, extremely good eye appeal and great taste since it was a smaller combination of items already on the menu. The combo’s sales built for the week long promotion. Customers came back several times during the week. Sales grew daily of that item. When that happens, you have the “perfect storm” of menu item creation.

The best part was that we were able to produce the item within our food cost parameters (25%). Let the creative juices flow and keep your inventory and food costs close at hand.