One of the first things your customers see when they visit your website or sit in your place The beverage menu can not only help you create a positive customer experience, but also help maximize your profitability.
As for designing a drinks menu, there's a lot to consider. Whether you start from scratch or refresh your existing menu, here are 11 tips to create a successful beverage menu;
1. Consider Your Customer Profile
Your beverage menu should appeal to your audience customers. My businesspeople visiting for after-work drinks? College students coming for a beer or coming to watch a game? Lawyers and white collars or working people who come to lunch? Both the occasion of drinking and who comes to drink what and what drink is very important.
Before you begin, look at the constant data. To determine which products sell and which categories deserve more attention, you can do a menu engineering from your POS to get a product mix report. In your engineering, you will examine the sales rates in beer and wine ratios with hard drinks. Accordingly, you can adjust the product diversity trace according to this sale and bring your best-selling beverages and cochleons to the forefront.
2. Prepare a Separate Beverage Menu
It is best to offer a separate beer, wine and cocktail menu for many businesses. Having a separate drinks menu is more practical and does a better job than a large, crowded menu to showcase your options. It is difficult to choose from large menus, which causes customers to accidentally knock down their drinks or pour them on the table. Also, putting too much writing on a menu can easily drown your customers and make it difficult for them to choose a drink.
3. Consider the number of options you put in the menu
When choosing drinks for your menu, consider how many options you want to add. You don't want to drown customers with too many options, but you don't want to limit their choices. Although there are not enough drinks to be included, it is usually good to have at least eight to twelve different wines, beers and cocktail options. Remember, this number may vary depending on a number of factors, as it chooses to focus on alcohol category lists.
4. Keep Your Menu Up to Date
Make sure you add up-to-date Trend products and cocktail specials and remove products that are no longer sold and without matriarchs. If you have bought a new beer or wine variety and are not on the menu, make sure you will be dusted in the warehouse. Also, if you forget to remove the menu items you've removed from your staktam, it'll be disappointing to learn that your customers don't have any more time choosing wine.
Also consider seasonality. If you have an organization in a seasonal place, think twice before offering hot chocolate, sahlep or frozen margaritas in January. As seasons change, you'll need to update some types of drinks menus.
5. Make Sure to Add Descriptions of Beverages
Although there are vivid and ornate recipes such as "light cooked", "meaty" and "crispy" in meals, beverage lists sometimes don't even contain their ingredients. Add a short but effective description for each product to help customers make decisions and sell certain drinks.
Make sure you list the contents of each cocktail. Remember, the amount of order of materials in a menu must be artfully stated. When listing beverage types, if you don't have an elective component that you want to highlight, list the main drink, then other beverages or liqueurs. Finally, make sure you're talking towards the end of the announcement of materials that are in smaller amounts, such as pain or syrup.
If you want to go forward to the dehada, describe the flavor, ingredients and/or history of the drink. Use words that sell like "fresh", "flower", "salty", "handmade", "hard" and "soft" to effectively market your drinks. However, while detailed explanations can help, at the top, long descriptions may seem ambitious and may annoy your customers. It's important to find a balance between the two.
6. Use Creative Cocktail Names
Cocktail names should not be considered later. According to Celebrity Cocktail consultants, "The name accounts for more than half the reason for choosing a specific cocktail." Although there is no golden rule to choose a profitable name, be creative! Think of quotes, word games, literary references, local folklore, trend phrases, seasonal identification.
7. Strategically Format Beverage Prices.
First of all, make sure you add the price of your drinks to your menu. According to experts, people are afraid to order multiple cocktails when the price is not on the menu.
When it comes to formatting, pricing beers from the most expensive to the cheapest will often lead to a more profitable purchase, and a different type of wine should be at least 5 liras different to help customers' preferences.
Another useful tip is that don't leave your prices at ₺(TL) or other signs just type decimal numbers, and when there are signs, the customer is directly focused on the price. If you write the prices with a penny, it will be perceived below the top price.
When you put your prices in, it's also wise to avoid using dotted lines up to the afternoon price. Lines cause the customer to move down and right until they see a lower price. Instead, use the nested pricing solution, where the price is carefully positioned after the font descriptions of the same size, so customers' eyes go over the price by simply reading.
8. Do not put calorie values in the menu
Although it's not a bad idea to object to health awareness, listing the calories of each drink can interfere with a fun, social activity. According to many marketing research companies, 58% of consumers don't want to see calories listed in women, especially in addition to their cocktails. Instead, you can make a low-calorie section and make a special list there.
9. Add Origins of Beverages
Especially if there is beer or wine or drink produced in your area, highlighting this will make your sale easier. People like to support local businesses and especially want to taste the delicacies that go to visit the area and those from that region. In addition, some beverage items, such as wine, are more valuable if they come from certain regions. For example, the same two wines are produced in other parts of Anatolia. Like "Denizli region", "Elazığ Region".
You can see that anyone who knows that the customer comes from a California wine or germany or belgium will be willing to pay more.
10. Strategically Place More Profitable Beverages on Your Menus
Customers tend to look at the upper right corner of the menu first. From this point on, people's eyes go to the first and last few items on the menu. Be sure to strategically put the right products in these areas to sell your most profitable beverage products and attract the attention of your customers. The more you get their attention, the more likely they are to sell.
11. Visually Highlight High Profitable Items
To make highly profitable items more specific, create spaces around them by placing them in a box or separating them from other menu options. It makes it easier to sell an item by leaving negative space around it, drawing more attention to the product. You can also use large text, graphics, or drawings for a similar effect.
Be strategic about which menu items you highlight. The more often you do, the less it will have. Select only a few drinks per category to keep the method effective.