Most customers like to take advantage, how to satisfy? These 5 restaurant tricks must be used!
What customers want is not cheap, but they feel that they are taking advantage of it. This universal marketing rule is also applicable to the catering industry.
Catching the diners’ take advantage of the heart and making the diners feel cost-effective is the fundamental. According to this demand of diners, restaurants can plan a series of marketing activities to cater to diners, and it is difficult for diners to refuse.
01
Profitable Tips on the Table
Dishes are on the table and still create value. When the dishes are on the table, you can attract the attention of other customers through their placement.
On the dining table, near the aisle, place the urgent dishes of the day, followed by special dishes and low-margin dishes that are served slowly. Don’t underestimate such placement skills. When customers pass through the aisle, their eyes will definitely observe the dishes ordered by other people. When customers find some dishes that are “must order”, they will definitely be interested.
Grasp the customer’s herd mentality and put the key dishes on the table in a more conspicuous position. In this way, the sales of dishes will be accelerated and the purpose of the business will be achieved. Quickly pushed dishes are placed close to the aisle, allowing customers to watch “ads” as they walk.
02
A word for customers to apply for a card
Blandly asking customers to apply for a membership card, customers often feel that they have encountered a big cheat. However, if customers feel the benefits and cheapness brought by membership, they will consider applying for a card.
On the contrary, employees will tell customers when they check out: “Mr./Ms., the original price of your consumption is XX yuan, and the membership price is XX yuan.” That is to say, many customers are willing to spend money to apply for a card. Customers are often disapproving of saving two or three dollars for a dish, but if a table of dishes saves dozens of dollars, customers will take the initiative to settle the bill.
The restaurant seems to have lost tens of yuan for this order, but in terms of long-term membership numbers to increase customer stickiness and improve customer loyalty, the restaurant earns more. Of course, there are other benefits of membership cards, which are not detailed here.
03
decimal point positioning
The decimal point will make customers feel that the restaurant is carefully calculating the price, not just asking the price. In the specific operation, firstly, it will make customers more recognized, and secondly, if it is convenient to wipe zeros for customers when checking out in cash, it is more logical to sell personal favors.
The first impression of auspicious numbers on the market is that they are inflated. If someone else sells it for 38 yuan, and you sell it for 37.5 yuan, it’s not much cheaper, but customers think it’s a good deal.
Some customers are accustomed to careful calculation, accustomed to taking advantage, adding a decimal point, and then smearing zero appropriately, the customer will not be satisfied.
04
High prices for common food
The price of dishes that guests understand the cost of raw materials must be lower and more affordable than the market price; the prices of dishes that guests do not understand the cost of raw materials can be more expensive.
For example, the same tofu, “Mapo Tofu” is selling for 16 yuan, and “Shrimp Fried Korean Tofu” is 26 yuan, a full difference of 10 yuan! In fact, the raw materials used in the two dishes are the same, and the cost is not so different.
Customers often have an estimated psychological price for the cost of dishes. For dishes they are familiar with, if the price exceeds the psychological price, customers will feel that they have been “slaughtered”, so they must be cheap and surprise customers.
However, when the wool comes out of the sheep, where can the profit be recovered? Of course, it is those mysterious, unfamiliar and novel dishes! uu
05
win over women and children
In the catering business, women are better at spreading the word, while children are easy to cause trouble. “Winning” women and children well will bring good reputation to the restaurant faster. At the same time, with emotional memory, it is easier to increase consumption viscosity.
Maichu Style has a dish “Sanxian Steamed Egg”, which is a veritable “baby dish”. The price on the menu is 23 yuan, and there is a sentence next to the dish - the baby version is free for small portions.
In fact, steamed eggs, which are generally not ordered, were originally prepared for parents with children. Many mothers will encounter this problem. When they take their babies to eat, they find that there are no dishes suitable for their children.
The high price of steamed eggs is actually a false price, which makes mothers feel that it is a good deal, and they feel that they have picked up a lot of bargains in the wheat kitchen. In fact, the back kitchen prepares small portions, and the people who order them are also for the baby.
A steamed egg has won the hearts of mother and child. What reason is there not to bring the child to the next meal?