Lunch time is when most restaurants lose opportunities! Because lunches aren't celebratory meals and because most people eat lunch with only a few colleagues or even eat alone, people order simple meals like single dishes. Restaurants that don't design menu items to accommodate this, they disappointingly are missing out on income opportunities and will see many empty tables. Designing simple lunch sets can effectively solve this problem. This is because these sets attract customers and help you quickly empty your ingredient stock while also increasing your income, lowering expenses related to wastage and increasing overall profit. Today MHA or Makro HoReCa Academy has some techniques on how to create lunch sets without suffering a loss for everyone to try out in their restaurants.
1. Examine your menu before creating sets.
Before your create lunch sets, you need to take a look at the information of each menu item sold at your restaurant and find out which items are very popular and which aren't. In this way, your lunch sets will most effectively accommodate and satisfy your target groups. For example, if a fried chicken menu item is very popular, but vegetable salads don't sell well, we could put them together into a set by presenting fried chicken as the main item and salad as the side dish.
2. Create sets in appropriate amounts.
When creating sets, it's not just about putting different menu items together and that's it. In reality, you need to also consider the appropriate amount of food in your sets. You need to figure out the ratio of each kind of food based on your restaurant's marketing strategy and target groups. For example, if your restaurant is located near an office building, you should focus on creating sets that are easy to eat, convenient and time-saving such as single-dish meal + beverage + dessert and make the amount appropriate for one person to eat.
3. Calculate your costs.
After creating sets, you have to calculate the food cost of each set menu item. You should control your food cost to 35%. And for many restaurants that expand opening hours from selling during dinner hours to during lunch hours, also consider expenses to be incurred when customers visit your restaurant such as water, electricity and labor expenses. Otherwise, if you forget to calculate these costs, you could make mistakes and suffer a loss even though you thought that increasing your selling hours will bring you profit.
4. Set prices appropriately for your target groups.
Price is another factor that contributes to whether your target groups will buy or not buy food at your restaurant. Therefore, you should study the information about your target groups well and find out what their "acceptable prices" are. Survey other restaurants in the same neighborhood, especially restaurants that are crowded during lunch time, so you will be able to use the numbers that you obtain to help you decide how much you should charge for each of your sets to most suitably match your target groups while still covering your expenses. There are many other tips and tricks on how to create lunch sets and calculate appropriate prices for restaurants that many people don't know about. Every restaurant owner can learn techniques on how to design menu items appropriately for restaurants in the free learning course offered by Makro HoReCa Academy: "Design Captivating Menus to Earn Like a Pro" Just click https://makrohorecaacademy.com/courses/how-to-create-recipe/ For entrepreneurs who aren't members of Makro HoReCa Academy, register for free to be able to take free online courses here: https://makrohorecaacademy.com/account/
