The 5 Best Things To Increase Sales

What kind of an arena are you competing in?

This is one tough business these days. It always was. Today, it's just that much tougher. Still, you have to do what is necessary to increase your sales, cut your expenses – without hurting your quality and service – so your profits can grow or at least maintain the same level; so you can pay the bills and look after your family.

Hence, you concentrate on how to increase your sales…without it costing you an arm and a leg. That's one of the major objectives behind this journal: to show you how to increase your bottom line profits without using all the costly, traditional marketing and advertising methods. Just like that old adage, we want to help you work smarter, not harder.

How many ways are there where you can do this? Assuming you have all the components of your product and service in tip top shape (e.g. the food, health inspection reports are great; service, ambiance, and all the other aspects of creating a receptive environment in which you can sell food from your menu)…assuming all this is present, how can you turn this into more sales?

Think about it for a moment: there are only 5 things you can do to increase your sales in any restaurant…

(a) increase your menu prices (due to competitive and/or economic reasons, this is not always an appropriate / wise option)

(b) increase the number of dining parties

(c) increase the number of patrons in each dining party (e.g. four instead of a couple)

(d) increase the average guest check: (more/better suggestive and 'up selling')

(e) increase the frequency with which your guests visit your restaurant.

Additionally, depending on your type of outlet, you can also increase sales with:

(1) take-out; (2) delivery; and/or (3) catering.

Each of the suggestions, ideas, concepts, tips and tactics we'll deliver in this marketing journal, is designed – one way or another – to assist you in accomplishing at least one of these 5-6 ways of increasing your sales.

Moreover, the good news is that – for the most part – each of these tactics is FREE, or almost of negligible cost to you, the restaurateur. Each week – sometimes every day – we will be offering you something you can immediately use in your own operation. Stay tuned, we're going to have a lot of fun here too.

What do you think? Care to share your 2 cents? I'd appreciate your feedback and comments below.