Restaurant Product Positioning: Being In The Right Place At The Right Time – HotOperator® Restaurant Menu Builder

Here’s a great article from our favorite menu design company, Hot Operator. The article teaches you how studies have shown your customers eyes to move across a one, two or three page menu and helps you decide where to place your top sellers.

Proper menu item placement on a menu design can increase sales from 5-15% in my experience.

http://blog.hotoperator.com/2014/02/restaurant-product-positioning-being-in-the-right-place-at-the-right-time.html

For other great tools to help you manage your restaurant or food service, visit the O’Dell Restaurant Consulting webstore.

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About friendthatcooks

Food service consultant and owner/operator of an in-home weekly meal prep service in Kansas City, Chicago, St. Louis, Omaha, Des Moines, Denver, Milwaukee and Wichita

Posted on February 16, 2014, in Linked Articles and tagged , , , , . Bookmark the permalink. 1 Comment.

  1. Great article. Item placement on a menu is extremely important. Most people start at the top and read left to right working their way down like a book. Which are do you think you would want your item that you want to sell most for each page? Top Left maybe?

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