Some of the following may seem silly but given the week I had last week with both soups and specials I started considering the following;
What makes specials work?
I.e. Penne Arrabiata (which sold extremely well) vs. Risotto (which did not) vs. Quiche (extremely well)
What factors and variables come into play?
Is there (and this is important to me) a psychology to specials?
Is there a response to words used to describe beyond the obvious?
Are those words and descriptions emotive or sensory? Both? Neither?
Are there sets of ingredients that people are sure to respond to? I.e.. Truffle? Red Pepper? Certain Proteins?
Would 1 Special sold in different wording sell differently? Other than the language used everything else would be consistent.
What drives customer response?
Servers?
Dish?
Description?
Mood?
All of the above?
Is there any such thing as a sure seller?
Are customers generally aware of regional and seasonal variety?
Does presentation on the plate affect customer’s choices. I.e. a customer seeing a plate delivered to the next table? If so is there a way that the kitchen can capitalize upon it?
These are some of the questions that I am currently trying to answer.
In A Study in Scarlet Sherlock Holmes said; "From a drop of water," said the writer, "a logician could infer the possibility of an Atlantic or a Niagara without having seen or heard of one or the other. So all life is a great chain, the nature of which is known whenever we are shown a single link of it."
Are you dreaming big and inspired?
A la prochaine
SDM
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