This week we’re going to talk about your number one marketing and profitability tool…that’s right, your menu.
“Welcome to another episode of The Restaurant Prescription™ Podcast a show dedicated to talking about ailments and issues that plague the restaurant industry (and we know there are quite a few), we’ll serve the issues up on the plate, discuss the symptoms and we’ll give you the prescription for the cure.”
“This week we’re going to talk about your number one marketing and profitability tool…that’s right, your menu. As a restaurant consultant and coach, I am shocked by the number of bad menus out there. I’m thinking about starting a Pinterest board just for bad menu designs
It’s so bad that there should be a recovery group started for restaurant owners who abuse menu design.
To help me sort out the good from the bad, I am happy to welcome Tom Kelley to the show! Tom is the president of AccessPoint Group a very unique restaurant industry brand and innovation firm interested in one thing: growing their client’s profitability.
Tom has spent a career creating, promoting and building brands for restaurant companies, franchises, retail, emerging businesses, trade groups, and Fortune 500 companies.
Tom is a respected and recognized authority in the hospitality industry. He has served on the Board of Directors of the National Restaurant Association and on its senior management team. Tom writes frequently for major hospitality publications, such as Nation’s Restaurant News.
He has been quoted in regional business journals, major news dailies, Bloomberg and Business Week. Tom has even appeared on CNN’s Situation Room with Wolf Blitzer, where he discussed crisis management issues.
It’s part science and part art that creates a solid menu. Tom has helped 1000’s of restaurants develop menus that not only drive sales, they achieve cost goals and mostly leave a lasting impression on the guests,
Tom welcome to the show….
Your Experience with the Ailment
“So Tom, what are some common issues you have seen with restaurant menu?
1. Keep it simple.
2. Use your menu to tell your story/brand. Tell people what you stand for.
3. Use it as a marketing tool.
More tips from Tom:
• Control your costs
• Cross utilize products and meal periods.
• Watch portion sizes and monitor what comes back from the dining room.
• Promote your beverage program.
• Put what you do best on your menu!
• Make it fresh, make it your own, and MAKE YOUR MARGINS!
• Look at meatballs
Take This and Call Us in the Morning
What one piece of advice would you tell your younger self?
There’s no fault in asking for help.”
If success was a recipe. What 3 ingredients would you say have to be in there?
2. Know your customers.
3. Execute consistently. Use feedback and mystery shoppers to dial in the dining experience you offer.
Wrap Up & Links
Great tips available on Tom’s Blog
“ Thanks again to Tom Kelley for joining us on the show today. Have a bad menu is no excuse. Not only does a bad menu hurt your brand image, it hurts your sales and profitability. There are plenty of great resources available out there is your menu needs some help. The only thing holding you back is you.
Success does not start with your menu, it starts when you admit it could use a little work and then take some action to change that.
And with that we’ll sign off.
There is so much great info on this episode!by