Giving prominence to seasonal drinks, such as a special fruity summer cooler on warmer days, will help to drive impulse purchases or trade customers up from classic options such as bottled waters and carbonates into higher revenue serves.
Consumers also prefer to see pictures of food and drink on menus where possible, especially if they are new to the outlet. Limit the amount of text on menu boards and drive product awareness through imagery or icons to better communicate a range.
Finally, professional and friendly staff make the difference between a guest leaving with what they thought they wanted and what they didn’t know they wanted. Ensure staff encourage guests to trade up and remind them of any forgotten items, such as sides, snacks, desserts and especially soft drinks if a guest has forgotten one.