Proven strategies for success in the restaurant business

For restaurateurs, the wind is getting rougher in the coming years. Who wants to be successful, must also keep an eye on the profit. This handbook is for entrepreneurs, founders and executives in the hospitality industry. It contains hands-on guidance and comprehensive summaries of scientific studies on the following topics:

How to get more customers

How to increase sales

How to lower costs

In this practical guide, you'll find key questions and fill-in fields right next to the theory to make it easier to implement and quickly get better results. Have a pencil ready and write down your ideas and thoughts right into the book.

Examples from the content

How to use profit-based calculation to get your prices, motivate your employees, control your sales, and plan your profits (Chapter 9)

How to increase your sales by 30 %, 59 % or even 100 % through upselling (Chapter 13)

How to optimize your menu for maximum sales (Chapter 18)

25 points sales checklist (Chapter 18)

How to improve the use of drinks (Chapter 22)

The book includes an Excel calculator with 7 tools, which you can download for free.

A bunch of practical study results to increase sales

Learn how the guest views the menu in order to improve readability (page 238).

Read how, in a real case, the sales of fish dishes increased by 86.6 % (page 242).

Benefit from the results of a practical study in which food sales increased by 69.5 % (page 245).

Learn a simple but effective referral technique that has nearly tripled the revenue of the recommended dish (page 249).

Discover the secret, how the scope of the product range influences sales. In one case, the researchers from Columbia and Stanford recorded even a seven-fold increase in sales (page 252).

A Cornell study provides insight into a simple and remarkable marketing strategy. Sales of a cafeteria were improved by 27 % simply by using a different product description (page 254).

Discover a simple pricing trick that boosted restaurant sales by 8.1 % (page 261). Simply leave out the currency symbols with the price as they only remind your guests of the "pain of paying". Just list the price as a number and omit the currency sign (e.g. $, €).

Scientists found a simple way of presenting products, which increased the turnover in a bar by 4.1 % (page 263).

Take advantage of a Yale study that discovered an increase of purchase propensity by 67.3 % using certain selling prices (page 269).

Asian restaurant managers found a simple trick, which increased sales by 13 to 20 % (page 271).

According to a US study, willingness to buy can be increased by 122 to 379 % by overcoming purchase inhibitions (page 275).

American behavioral researchers found that the use of colors increased the consumption of food by 77 % (page 276).

Researchers tested various types of background music in a restaurant and found a way to improve beverage sales by 40.9 % (page 277).

Are you on the fence to buy this book?

This book is not cheap and this has two reasons. First: If you run or start a restaurant, a cafe or a bar, the content is of high value for you. Some topics in the book are basic, some are more advanced, but you must apply them to profit from them. Just one well executed concept can increase your sales by 5 %, 20 % or even more. Second: By paying a high price you commit yourself to action and therefore your chances of success are much higher. The best idea is worthless, if you do nothing.

Please buy this book only, if you are willing to act.

So get this handbook now and start to make more profit!