How to use words in your menu to sell more and make more
And Today’s Special Is… The Menu
Is your menu working as hard as it should be for your business?
Is it pushing what you want to sell?
Do the words in your menu make your customers want to slather it with luscious gravy, rip it apart and devour it in gasps of disbelief and delight?
Not sure? Then maybe it’s time to start working on your menu.
We eat with our eyes, after all.
And, in many cases, our eyes feast on a menu before we get a sniff of the food itself.
Because menus are (should be) a serious investment in your business, I’m running a series on menus, starting next week.
If you’re serious about selling more of what you want to sell by improving the words in your menu, make a note to swoop back here next week and soak up the first chapter because there’s going to be a lot of info you can delve into and use.
Among other things, we’ll be looking at descriptors and decoys, formulas and fixes, pound signs and profits, layouts and lengths.
Information that, when implemented properly, will deliver results.
Because the words you choose and how you use them in your menu can make all the difference.
If you never want to meet this customer below, see you next week for the first part of #ServingUpMenus