Effortless Restaurant Bill Format for Engineering that Simplifies Your Invoicing Process

Restaurant bill format for Engineering

today i'm going to give you a free training on menu engineering and the nine steps you need to be following to increase your profits and we're starting right now [Music] hey there dave allred the real bar man here from barpatrol.net today i'm going to teach you some menu engineering tactics to help raise those check averages and i know with everything on your plate all right menu engineering it seems like a lot of work and something that you don't want to dive into but believe me you're gonna love it at the end of the month when you have those extra profits to put into your bank account so let's jump right in i'm gonna minimize myself here there we go so menu engineering training the nine steps you need to implement all right i love how someone named it menu engineering like it's more important than it really is like what do you do for a living i'm an engineer oh really what do you engineer i don't worry about it just know i'm really important all right enough of that i can go off on a tangent if you allow me to so the purpose of menu engineering is to increase check averages okay so let's look at this the value of increasing check averages let's look how important it really is and we're going to keep it simple here all right let's say that your total sales per week are ten thousand dollars and let's say that you have an average of one thousand guests per week that makes your check averages ten dollars per guest are you following here are you doing the math that means if we increase the check averages by just a dollar fifty would shouldn't be that hard per guest and the same amount of people come in and all the numbers are the same that's an extra seventy eight thousand dollars in revenue per year and these are pretty conservative numbers all right so let's talk about upselling really quick before we get into the engineering tactics because this is a great way to get higher check averages and everyone's heard of upselling they know about upselling but the question is are you really enforcing it in your restaurant are you making a part of your system are you making your servers and bartenders ask the questions to get those higher check averages or are you just like hey don't forget to upsell all right whatever all right and then you don't follow up and then they never do it all right and your check averages go up and you don't get that extra 78 grand okay so upselling three simple ways to increase your check averages first way is ask what their favorite brand of liquor is and this is so simple for the bartenders and servers to do okay someone says hey i'll take a vodka cranberry you say hey what's your favorite vodka or what what kind of vodka would you like what's your favorite brand and people four out of five times are going to pick a brand vodka because they don't want to seem like cheap skates all right so they're going to say oh i'll take cattle one or grey goose they're not going to say just give me whatever's cheapest all right especially if they're with a date all right they don't want to look like cheap asses so all you have to ask them hey what kind of vodka do you like i'll have a manhattan oh hey what's your favorite bourbon it's that easy to upsell and and get the check averages highers and get your profit higher all right ask them what they if they want to add on do that easy for me to say ask them if they want to add on for meals okay and this means they order a burger hey do you want to add avocado or bacon to that or cheese all these are upsells that you can make more money with and then number three when asked to recommend something make sure your staff knows the most profitable items on the menu this is very simple now that's not to say they can't recommend something that they like that's fine but if it's all the same to them okay hey let's really push the monster nachos today or this you know new cocktail we have in the cocktail menu whatever it is that's very profitable try get your staff to push that make sure they know it's an easy way to raise your profits okay makes sense upselling we got it all right let's jump into the nine strategies for menu engineering now okay number one description matters and i see so many menus where it's just so blase and just not creative not exciting let's look at these two examples and see which one you would rather have alright austin sunset it's a really good margarita i love it so you look at one menu and it says tequila campari grapefruit lime juice agave all right you know what's in it all right but it's just not very exciting as opposed to her dura blanco tequila so you get the brand in there paired that's a beautiful word with campari fresh squeezed grapefruit which gives you a visual oh fresh freeze grapefruit not just grapefruit out of a bottle and lime juices balanced another great word with a splash of house made agave nectar anything housemaid's got to be good right so a big difference there description matters number two blend prices with description right descriptive menu items will stand out and deter guests from looking at prices first we want to keep those eyes away from the prices right with vibrant descriptions and a small number next to the drink or food items your guests will often make up their minds before they even see the price which is what we want okay so look at this example here well excuse me i love this menu by the way so in this example they just put the uh same price for all the cocktails up here okay it's 13 which might be a little steep at some places but a lot of places like this is california gold this is located not too far from me and san rafael i believe that's not too expensive so instead of putting a price next to each menu item here they just made it all the same they put it up top and now i'm looking at the drinks and i have no prices anywhere because i've already seen it up top all right and look at some of these all right look at death proof right great work starts with oaths from the gods and a little bit of i'm not gonna read the whole thing but these descriptions are awesome they're unique um this is a great place to go and again no prices next to it just great description very unique so make sure you're getting rid of those prices number three do not use whole numbers for prices this is an old tactic but it still works it's been around forever but keep doing it all right psychologists have shown this tactic still works all right so instead of using ten dollars use 9.95 all right subconsciously it makes them feel like they're spending less all right you basically keep doing what you're doing until it doesn't work anymore until they tell us it doesn't work anymore just keep doing it all right so don't use whole numbers you can see this example here all right they have the french dip and they have 9.95 and they have it kind of small this is pretty good here all right non-whole numbers and menu blending so they have a pretty good description of each of these and at the end they put a little number there but they do it without the whole numbers makes sense okay good number four do not bold or highlight the prices this is amateur hour i see this all the time too i know that you're just trying to be helpful to the guests and all that but it's just it's hurting yourself all right so bolding draws the attention of the eyes all right check the next menu example which is more of a menu wrecking ball than menu engineering all right it has both bolding and bad descriptions and whole number pricing all in one this is like the worst menu i've ever saw this is an actual menu cocktails lady marmalade aperol la marca prosecco seven dollars and bold whole number all right that's a horrible menu if that's your menu and you're watching this get rid of it nine number nine number five do not use a dotted line from item to price this is also amateur hour all right a dotted line is simply a road map from the item to the price all right you all remember uh dora the explorer all right if you're a parent you might all right and then like i'm the map on the map and then the map shows a dotted line to exactly where they're going and your eyes just follow it all right do not use a dotted line from the item to the price and to emphasize this let's look at another example of another horrible menu okay so as you can see here follow the dotted line boots you can see the menu item on the left and then your eyes just right where they go right to the price there just guide you to it and this pricing is a little weird here right 265 310 i don't really know what's up with that all right it does remind me just follow the line of those awful dads that are like you read a book left to right but when we go out to eat you read a menu right to left right because the prices are on the right get it all right and also you can see how small the description is i can't even see the description but i can see the price all right not a well done menu number six use smaller font for the prices and you can see here smaller fonts align with everything else we're doing which is to de-emphasize the price so that it hides it as much as possible okay this menu actually does a good job so we're going to show good menus as well as bad menus okay and it's not like the greatest menu ever but look loaded macaroni and cheese they need some help on the description but like where's the price you can barely see the price do you see it yeah it's right there yeah i still can't see it it's right there okay so they've done a good job of hiding their price and the other thing i like is that they have photos right there which brings us to our next one all right use bold boxes borders illustrations or photos for the items you know when you walk into a place and you're like looking at people like what's that guy having all right and people are looking like what are you looking at all right you're kind of creepy if you have it on the menu you don't have to do that so you can see this menu back here they have pictures of the menu items so you can see what they look like which i really like so let's look at an example here in the same way we want to de-emphasize price we want to emphasize the most profitable menu items by using bold boxes borders or pictures all right here's the example and this is great i mean where do your eyes go when you pull this menu out right to that box and if you say they don't you're lying all right this is an 18 cocktail and i'm sure it's very profitable so right off the bat celebrating 25 years with one amazing cocktail that makes me want to try it number eight identify your most profitable and popular menu items and remove the rest and this takes a process this takes a little work on your part but this is what professionals do to make a lot of money all right so i'm going to tell you how to do it here all right step one you're gonna list all your menu items from most profitable to least profitable if you don't know this you need to find find out the cost of each item how much you're charging and what your profit is right i want you to list them most profitable to least profitable step two you can run a sales data report from your pos for the last three months so you get all these sales items i don't want to do it for the last like two years because they change all the time all right step three you're gonna list all of your menu items from most popular to least popular so what do people people buy the most all right most profitable to least profitable most popular to least popular and then step four you're gonna put the most popular and profitable menu items on your menu all right duh okay and i have something for this in the restaurant management master class we have all right you may have heard of menu engineering matrix okay where you put this and with other ones you might have seen popular they say like the plow horse and the dog and the puzzle or something like that so i've created my own and we call it blue collar rock star loser and princess and you can see here on the left these are high profitability which is good and then as it goes to the right it's uh i'm sorry popularity on the left and then profitability on the bottom and we have a really cool template for this inside the restaurant management master class that comes with it and as you can see here we're going to list and on the bottom here you have bar menu items appetizers soup salads entrees and dessert so you do one for each category and all you need to do is run your pos report and this is for november 5th through the 11th and then you're just going to list how many were sold for each one and then you're going to put the total cost for each one how much it cost you to make it for all the ingredients in there and then what you sell it at right here those are the only three rows that you need to enter and now it's going to kick out all this information for you it's going to give you popularity percentage the item profit the total cost the total revenue the total profit and then these two are going to give you whether it's a low or high profitability over here this is also going to be done for you it's going to classify which menu matrix it's going to go into that i showed you earlier okay blue collar rockstar the two highest are rockstar and princess that's going to get you the best profit so let's go over that really quick i just want to show you that template that we use that does everything for you so you don't have to list it all out yourself you just put your menu items in there total cost total price everything else is done for you and it's going to categorize it in one of these matrix for you so the blue collar as you can see it's high in popularity okay means it's a hard worker but it's low in profitability over here on the left okay so that means people are ordering like crazy wings are often in this category okay wings cost a lot so you might have eight wings on the plate they're costing like a buck fifty a wing and then you're making like two dollars a profit that's blue collar we don't like blue collar okay obviously the rock star is the best it's high popularity it's high profitability we want as many rock stars as we can get all right the princess all right normally you think a princess is good like a disney princess but this is more like the snobby princess high in profitability right she has a lot of money but low in popularity right she's a snob but she has a lot of money all right so that's the princess but we like her but she's low in popularity which means this menu item is not getting ordered very much so what do we have to do to pump that up all right do we put little menu cards on the table for that particular item say hey order this have the servers and bartenders push it what do you have to do to kind of push that item because it's really profitable if it's just a piece of crap and no one likes it you got to get it off the menu all right and then of course the losers they're low in both you don't want any losers on there no one's ordering it it's not very good profit why the hell would you even have that on your menu okay so does all that make sense we want to we want to identify our rock stars and even our princesses and end up pushing those more okay seems complicated but if you have a template like we have it's really not and then finally number nine so we can finish up here position is important scientists in long white lab coats did extensive tests on where guests eyes go first when viewing a menu here are the results all right they go top rightish then up then left then down and then from there they just kind of zigzag back and forth in the menu all the way down the menu okay let me give you a visual okay they start top right then they move up to the top then kind of down toward the middle there they go to the middle and then from there they just kind of zigzag back and forth down the menu does that make sense so with that said where should your profitable items go anyone bueller unless your dole's a rubber knife it doesn't take much to figure out that your most most profitable items should go at the top right of your menu alright if it's your cocktail menu and it only has one row or even your food menu alright then simply put a big box around it and a border near the top okay like we showed you earlier and voila that's it so i hope that all made sense and i hope this training helped you out a little bit do yourself a favor start implementing these strategies at least put seven of them in put five men do something to help yourself out increase those check averages start making some more profit okay i appreciate being here if you have any comments go ahead and throw it in the section below i'm gonna see you next time you know what i'm gonna say i'm out