Скачать или смотреть Can Menu Psychology Boost A Food Service Director's Profits? - Food Service Jobs

Can Menu Psychology Boost A Food Service Director's Profits? Are you interested in boosting your restaurant’s profitability through smarter menu design? In this video, we’ll explore how understanding customer behavior and applying simple menu strategies can significantly increase sales and profits. We’ll cover key concepts like limiting menu options to reduce customer overwhelm, strategically placing high-margin dishes in prime spots, and using colors and images to make dishes more appealing. You’ll also learn about effective pricing techniques such as the decoy effect and dynamic pricing, which can influence customer choices and maximize revenue. Additionally, we’ll explain how menu engineering—analyzing sales data and food costs—can help you highlight the most profitable items and improve overall performance. Whether you’re a Food Service Director or a restaurant owner, these techniques can help you create a menu that appeals to customers while supporting your financial goals. Regularly reviewing sales trends and adjusting your menu accordingly keeps your offerings fresh and profitable. By applying these menu psychology principles thoughtfully, you can attract more customers, encourage higher spending, and boost your restaurant’s bottom line. Watch this video to learn practical tips for making your menu work harder for your business.

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