Executive Development Programme in Menu Negotiation Methods
-- ViewingNowThe Executive Development Programme in Menu Negotiation Methods is a certificate course designed to empower professionals with the art of strategic menu negotiation. This programme is crucial in the hospitality and foodservice industries where profitability hinges on effective menu engineering and pricing strategies.
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GBP £ 140
GBP £ 202
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⢠Menu Engineering Fundamentals: Understanding the concept of menu engineering, its importance in revenue management, and how to effectively use it in pricing and item arrangement.
⢠Psychological Pricing Strategies: Exploring the use of psychological pricing techniques to influence customer perception, demand, and profitability.
⢠Item Selection and Grouping: Identifying high-profit items, complementary dishes, and optimal grouping strategies to increase sales and customer satisfaction.
⢠Pricing Methods and Optimization: Analyzing various pricing methods, such as cost-plus and market-based pricing, and implementing strategies to optimize menu prices.
⢠Menu Design and Layout Techniques: Applying design principles and layout techniques to create visually appealing and easy-to-read menus, guiding customers to high-profit items.
⢠Menu Descriptions and Storytelling: Utilizing descriptive language and storytelling techniques to evoke emotions, influence customers' choices, and create memorable dining experiences.
⢠Promotions and Limited-Time Offers: Developing promotional strategies, such as daily specials and discounts, to drive traffic, increase sales, and test new menu items.
⢠Data Analysis and Menu Performance Metrics: Monitoring and analyzing key performance indicators, like menu mix and sales trends, to evaluate menu success and inform future decisions.
⢠Customer Preferences and Dietary Restrictions: Adapting menus to cater to diverse customer preferences, dietary restrictions, and cultural needs to enhance customer experience and satisfaction.
⢠Training and Development for Staff: Implementing effective training programs for foodservice staff to ensure they are knowledgeable about menu items, pricing, and promotions, and can confidently communicate with customers.
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