A 5-Day Plan to drive revenue during the quiet months with smarter menu design

Day 1 – Run an ABC analysis

A (Stars): Popular & strong margin → Highlight them.
B (Builders): Popular but lower margin → Refine price or portion.
C (Passengers): Rarely ordered → Reposition or remove.

Day 2 – Create a hero section

Feature 3 high-margin dishes prominently:

• Chef’s Choice

• Menu of the Month

• Signature Duo

Add a subtle note:
“Our most chosen dishes — for good reason.”

Day 3 – Add intelligent upsells

With mains: suggest sauces, sides or wine pairings.
Example: “Perfect with our house truffle sauce.”

With dessert: offer a digestif trio or speciality coffee.

Small prompts. Natural tone. No pressure.

Day 4 – Use price psychology & layout

• Anchor target dishes with one higher-priced option per category.

• Avoid lining up € or £ symbols in a rigid column.

• Place prices after dish descriptions.

• Use white space and icons (vegan, gluten-free) to speed decisions.

Guests are visual. Design influences behaviour.

Day 5 – Train your team (30 minutes)

• Prepare three short, natural selling prompts per dish.

• Run a low-pressure role play exercise.

• Create a simple cheat sheet highlighting high-margin items.

Confidence increases consistency.