Tip vs. No-Tip Policy
A web poll by VoucherCloud.net, an online coupon website, found that the majority of Americans tip their food servers less than 20%, and 1 in 10 leave no tip at all. Of those customers who tipped less than 20%, more than half explained their reason was that they could not afford it, and about a […]
Menu Engineering 101
As we mentioned in our previous post, Menu Engineering or Menu Psychology is essential to maximizing your restaurant’s profitability. With a well-designed menu you can subconsciously encourage customers to buy what you want them to buy and discourage the purchase of menu items you don’t want them to buy. According to Must Have Menus, some […]
MarketingVitals Makes Menu Engineering Easy
According to the article posted on FastCasual.com, having a well-designed menu can “increase your bottom line profit by 3-5%”. By using menu engineering, trends in customer selection are easily identified, allowing you to “sell higher gross profit items that satisfy the consumer and add incremental gross profit.” Writer John Kerbs believes you should construct your menu as a […]
Infographic: Incentivizing Employees in Fast-Casual Restaurants
In this study, MarketingVitals.com partnered with one of its customers to demonstrate how to effectively run contests that incentivize employees in the Fast-Casual industry.
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