We increased our sales dollars 60% by implementing a value-priced fresh sheet with popular items.
- We reviewed the product mix to see which items were the most popular (top 10) and moved some of them to our “value priced” fresh sheet.
- We developed a striking-looking fresh sheet with graphics different then the main menu so as to guide our existing guests to this menu with the objective of while they spend less they will return more often.
- They did return more often and brought other people with them.
- This also enhanced the happy hour sales because the lunch menu lasts until 4 pm.