Hello everyone, I'm Sugaoka at the restaurant eventThank you everyone for locking in the restaurant ’s prosperous event today.Today I will share with you, information on how to turn a restaurant into a thriving businessIf you find it rewarding, please remember to join our channel and click "Like" to give us some encouragementSo first let's talk about how to make the product classification clearer on the menuProduct classification is more useful to make it easier for customers to choose from the menuIn fact, we can let customers communicate the message through the setting of product classification.For example, now you see this menuThe title of the first page after opening the cover is "16 kinds of super delicious beef and five flowers."The next page is composed of beef tongue, beef muscle, chicken, pork, vegetables, etc.
After opening the cover, there are only 2 pages of cattle and flowers.In this way, the main product in the product classification segmentation can be strengthened.I can convey to customers that 「bull and snails are the main characters」Just by flipping through the menu, you can send the message, "The main product of this store is Niu Wu Hua."In other words, the strength of product classification is distinguished by design.
To imbue customers with the message that these products are the signature products of this store.Do you have a product classification in your menu? Please confirm your own menu 嘍Then we introduce the types of product classification, which can be divided into 3 typesThe first is the main product. The main product is the taxonomy of beef products as the main productFollowed by the second is a signature productThis refers to the classification of general customer perceptionE.
g. meat, fish, vegetables, etc.The third category is a product classification that comes from the customer's point of view. This classification is relatively unclear, and I will explain it in detail.
From the questions often asked by customers, when you think about it, you can get the so-called `` customer perspective product classification ''For example this menu with black backgroundThis is a pot-fried chicken in Japanese local cuisine that has a rich miso flavorTherefore, 70% of customers will ask "Do you have pickled vegetables with a refreshing taste?"In fact, in the menu before the improvement, the product of pickled vegetables was placed in the `` one-course cuisine '' categoryBut obviously the customer didn't immediately find out before asking the on-site service staff.Therefore, the type of pickled vegetables has been added to the improved menu and a new classification has been independently drawn to become "the restaurant's carefully selected fresh vegetable sauces"How to Operate the Nineth "Customer Perspective Product Classification"As the product classification of vegetable pickles has been increased, customers can find the options and order of vegetable pickles more clearly without asking the service staffAs a result, customer satisfaction is improvedAnd the store also said that pickled vegetables are an additional order, so the customer unit price has also increased.In this way, the product classification of customer satisfaction is completed.
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This is what I call the "customer perspective product classification" operation.Key tips for transforming customer questions into designing "customer perspective product categories"The advantage of such a product classification design is that not only customers are happy, but the number of orders and the rate of purchase can effectively improveHowever, it should be noted that if you use the customer perspective taxonomy menu too much, it will become difficult to focus and cause adverse effects.The basic structure of the menu is based on the signature product of point 2, plus a small number of main productsFinally, put a small number of customer perspective classifications. Remember not to forget the key points of operation, don't put too much customer perspective classifications.
Please pay special attention here againIn addition, the impression that customers feel that the menu is rich is based on the number of product categories rather than the number of products.For example, there are 100 types of salads and 2 types of fish dishes.In this way, there are 102 kinds of products, and the number is quite large.But from the customer's point of view, they will think that all salads do not think that 100 types of salads are complete and selective.
There are various main categories of vegetables, meat, fish, appetizers, soups, rice, etc., so that customers will feel that they are complete and selective.Therefore, the key for customers to feel more selective is the product classification rather than the number of products.The design of the product category is the store's response to the customer's needsIf the customer thinks "want to have a refreshing meal", then respond to the customer by designing a product category of "vegetable pickles"This is the result of product classification corresponding to customer needs.
If there is no product that meets the customer's needs, although the number of products is many, the customer will not order and do not know how to chooseIn other words, even if the number of products is small, as long as there are products that meet customer needs, they are in the menu.Customers will also feel that the full range of satisfied consumer experiencesLooking back at this menu, 30 products fall into the `` one-item cuisine '' categoryTherefore, I have divided the product categories in detail and become several product categories. It is easier for menu users to understand.Another reminder, in fact, customers have a habit of ordering each item according to the product classification.
In other words, the increase in product categories has a relatively `` increasable customer unit price '' tendency.So, please test the above design method and see how it works
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