Offer Your Customers Specials

There’s nothing more satisfying than going to a restaurant and getting a special. Because, as the name suggests, we feel like we’re getting something special. Well, the truth is, we are. You run a special because you want to offer a great price or a limited-availability item to your customers. If you want to run specials, here are some starting points:

-Use specials to showcase something that is limited in availability. A while back, I wrote a post about ice wine. If you get ice wine in your restaurant, that is some special stuff. Talk it up!

-Use specials to move out inventory on the verge of going bad. This doesn’t mean the good is bad (as long as it’s still within its sell-by date). Here’s a scenario: let’s say you order lots of chicken wings. You find yourself near the end of the cycle and you need to move the wings you have out. Offer up a special: 50-cent wings! That way, customers will purchase lots of wings, you get money in the till, and you don’t have waste. Sweet!

-Promote items that are high-margin. You could pick a night each week to offer a great deal that customers can get used to and know that Thursday night is chili night (no idea why I picked chili). That way, you sell a high-margin item, your customers know when to get it for a deal, and you make the profits you need to make.

These are good starting points, and specials are a great way to provide profits and promotion to your restaurant. And once you get them in, you can keep them there with your great food. Happy specials!

One Fat Frog Restaurant Equipment

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