5 for '10

From VANEEpedia

Here are 5 tips from Vanee to drive profitability in 2010

Local SEO

As the availability of smartphones and web enabled GPS devices grows, consumers are using technology to locate all manner of services while on the go. This is especially true for dining options, one of the most commonly searched topics on hand held Internet devices.

Make sure your operation is on the digital map. There are several no or low-cost ways to make your business visible to these devices. You can even offer coupons or specials through these services.

For details on Local Search Engine Optimization, look up Local SEO on Vaneepedia.com

Menu Name Refresh

Use a new, fanciful name to drive sales on an existing item. Even a tried-and-true recipe will see a boost in sales when given a new name or new place on the menu. Make sure you pick an item that earns a good gross profit and has a strong base of sales; there’s no reason to drive sales on items that don’t put dollars to the bottom line.

For ideas on how to refresh your menu names, look up the article on Menu Naming Tips on Vaneepedia.

Focus on Food Safety

The start of a new year is a great time to rededicate yourself to providing the safest food you can. By demonstrating to the front and back of the house staff that food safety is a top priority and that your staff plays the critical role in protecting your customers, they will feel more confident in the food. Confidence communicates itself in subtle ways to your patrons and this will drive repeat business.

Foodservice operations with the best food safety performance also see the highest levels of customer satisfaction.

Make room for GP

Review your menu prices, food costs, and volumes for every menu item. Pick the items with the lowest gross profit and lower volumes and take them off the menu. The problem with these items is that they are not only poor performers, but they are stealing sales from your most profitable items. By clearing out these dogs, you also make room for new, potential stars.

Look up the article on Menu Engineering on Vaneepedia for more ideas to leverage your menu.

Streamline Back-of-House

Back-of-House operations is one of the most challenging aspects of foodservice. There are a lot of moving parts, and timing is critical.

Even small changes can yield big results when multiplied by the number of servings you prepare daily. Take some time to find opportunities to streamline and simplify the assembly of some recipes. Some examples include pre-portioning, discontinuing slow moving items, or utilizing speed scratch cooking.

Vanee Regional Sales Managers and Broker Sales Agents are available to help operators drive profitability. Contact Vanee to schedule an appointment with one of our consultants.