6 Tips To Increase Menu Prices Without Annoying Your Customers

1. Signature dishes do not increase in price

An increase in price means that the restaurant has to consider “doing something and not doing it”, and the most important thing that cannot be easily changed is the signature dish. The so-called signature dishes are dishes with high purchase frequency and high customer attention.
Customers may not care much about the price of other dishes on the menu, but products like signature dishes are different. This type of commodity will form a fixed price range in the minds of customers, and a slight change in commodity prices will attract the attention of customers.
Therefore, try not to increase the price of signature dishes, keep the price low, which can play a role in attracting customer flow, and then increase the price of other items so that customers will be less sensitive.

2. Discount while raising prices

For dishes that have to be increased, the restaurant can first increase the price of the product, and at the same time increase the discount, and dilute the impact of the price increase on customer consumption. Then slowly reduce the intensity of the discount, or reduce the scope of the promotional activities, and change it to a special item or a voucher.
All things considered, store activities are still vigorous, but the prices of individual items in the store have risen unknowingly.In addition, it is best to increase the price of the product several times and in small increments so that users can slowly accept it. Each price increase should be done in one cycle and the impact of the price increase on the customer order volume should be analyzed. After the volume of customer orders gradually stabilizes, a new round of price increases will begin.

3. Redesign different menus

The prices of the dishes are going to increase. If you put price stickers on the original menu to save trouble, it will not look good, and it will be obvious to customers at a glance, which will affect your restaurant’s reputation. Therefore, it is best for the restaurant to plan several products that will increase in price, update the menu design at one time, and pay attention to the following points in the design: Signature dishes are designed in a large space to highlight special dishes.
The colour of the menu name is darkened, the price is small, and the colour is lightened. It is best not to use the “RM” symbol on the menu. Do not arrange the dishes in order of price from high to low or from low to high, the order of the menu must be disordered.

4. Differentiate the price sensitivity of different products

The price increase and price sensitivity of different products are mainly judged by the popularity of individual products. Such products with relatively high purchase frequency and user attention have a fixed price range in the user’s mind. Once the price increases, it is easy to attract users’ attention. In a specific implementation, this method can be adopted: in each category of products, keep 1-2 items with the highest purchase rate and continue to make special offers, as drainage, and increase the price of other items appropriately.
For merchants, price increases are an important means to ensure profitability, and it is also a dangerous attempt. Once a mistake occurs during the price increasing process, it is easy to cause the loss of customer groups, and all the previous accumulation will be wasted. However, if a restaurant has successfully crossed this step, the store will enter a virtuous circle.

5. Adopt a gradual price increase method

The simple way is to increase the product price several times and in small increments, allowing users to accept it slowly. In one cycle after each price increase, the impact of the price increase on the customer order volume should be analyzed. After the volume of customer orders gradually stabilizes, a new round of price increases will begin.
There is another way to adjust the price. In the initial stage, increase the price of the product and increase the discount at the same time to dilute the impact of the price increase on the user’s consumption; then, fine-tune the low price of the discount, and the user will actively increase the purchase amount in order to participate in the activity; finally, reduce the discount. The extent of the activity has been changed to special-priced items or vouchers. In general,, the store’s activities are still strong, but the price of the store’s single items has risen unknowingly.

6. Introduce explosive products with high profits to replace inherent products

Making consumers willing to pay for products is the core issue of increasing the profit margin of restaurants. For restaurants with research and development capabilities, launching new products is a good “indirect price increase method”. In consumers’ cognition, different categories of products correspond to different spending power. This concept limits the price increase and bargaining space of many restaurants and limits the profitability of restaurants within a certain range.
In order to improve this situation, the restaurant can introduce high-margin explosive products to replace the inherent products of the restaurant. The iterative mode of operation of popular products is easier for consumers to accept than simple and crude price increases.
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