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won't sell a lot of the salmon sandwiches, and that's
okay (the food cost on them isn't that great anyway).
But you WILL serve a lot of burgers.
9 Don't Serve Bottled Sodas
Your soda distributor has probably tried to sell you
offering bottled soft drinks (they make more money
that way). Bottled sodas take up too much space and
are too expensive. Fountain drinks are priced right
around 38 cents an ounce and that gives you a much
better profit margin.
10 Smell Marketing
Whether you're grilling outside or making fresh treats
like kettle corn or funnel cakes, smell marketing works
wonders for the guests' experience and your bottom
line! If you've ever been at the fair and have smelled
the stands making fresh kettle corn you know what I'm
talking about.
11 Menu Drives Design
As a kitchen designer I've always said that "menu
drives design". The items on a menu determine the
layout of my kitchen designs and what equipment
I specify, i.e. a pizza concept should be designed
differently than a taco stand. The way your kitchen
is laid out impacts the throughput of your operation.
After having designed 300+ captive market kitchens
the results we see when we remodel an existing
kitchen is astounding. We have been able to
completely transform the experience of once long wait
times to the food flying out faster than ever before.
Kitchen design is one of the most important pieces to
your operational success.
Taking your F&B operations in a new direction will
benefit your bottom line and enhance your overall
guest experience! When we serve tasty quality
food that guests get excited about, they will always
remember the meal they had at your facility.
