Four quick tips to drive your restaurant or foodservice operation’s bottom line

With such pressure on our margins coming from all directions, what can be done to help drive the bottom line?  Well, here are some simple tips you can implement that will truly yield results!

• Make sure your waitstaff are recommending your most profitable menu items.
• Be sure waitstaff mentions key items first, or last, as they provide options – they’re far more likely to be remembered and ordered by customers.
• Use beautiful food photography on your menu to draw attention to the selections you really want to push.
• Place a significant symbol beside items that are unique to your establishment to garner extra attention.

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About the author

Barbara MacDonald is President of Brand Culture, a dynamic team of foodservice marketing and advertising professionals. Brand Culture works with a range of clients to ensure they achieve growth through the promise of their brand. Feel free to reach Brand Culture at (905) 361-0305, email: [email protected] or visit: www.brandculture.ca.