Chris Berry, a friend and colleague wrote a very interesting post on the analytics of restaurant menus. Chris took a restaurant’s online menu and analyzed the prices of items, numbers of items, average prices and much more.
This is Chris’ first stab at it but the mind leaps at the possibilities. For example, how often should the words “encrusted” or “fresh” appear within the menu? Do those words perform better with different items, or at different price points? Does an items rank in the list effect it’s sales, most definitely. But what about the verbiage and rank? The mind boggles at the possibilities for analysis.
I applaud Chris’ effort and his willingness to share this valuable information to anyone interest to look. In an industry as cutthroat and unforgiving as the restaurant business, everyone could use a little edge over the competition.