What's the difference between small portions and large portions of noodles?

For diners, a small number of prices do not seem to be "affordable"; But for the store, a small part of the cost is actually higher than the diners think.

How to find a balance between restaurant management and avoiding diners' waste has become an examination question facing the catering industry. For Zhengzhou people who love pasta, noodles have become the first choice for consumers to vomit.

"Why is a small portion of Hui rice flour only about two yuan cheaper than a large portion of Hui rice flour, but half of it is missing? Is this a marketing tool that merchants induce me to buy a large part through the slogan of' avoid waste'? "

With questions from consumers, Henan Business Daily reporter visited many noodle restaurants in Zhengzhou. The difference between the "large and small portions" reported by consumers is half or nearly half, with a difference of 1-2 yuan.

Take the noodle shop "Qin Feng noodles with minced meat" in Ronghua Community as an example, with small portions 10 yuan, large portions 12 yuan and large portions of noodles with minced meat 14 yuan.

According to the proprietress Zhang, this practice is not to induce consumers to buy large portions because of the pursuit of so-called interests, but to hope that consumers will get greater satisfaction after eating noodles. If it's just to make money, according to the overall accounting ratio, diners who eat a lot will have a similar "unaffordable" mentality when choosing a large portion, so the two yuan added to the large portion and the extra large portion launched by the noodle restaurant just wraps up the cost.

"This is actually a marketing tool, similar to small profits but quick turnover." Zhang said to him.

In this regard, Chen Guangming, a marketing expert and head of Golden Book Management Consulting Company, believes that "big and small noodles" belong to the product category extension marketing strategy. For Xiao Mian, 1 yuan or 2 yuan money is actually earned by the merchant, but it can make his products have one more category and satisfy diners with different appetites. If one more diner comes in, he will have a chance to consume his drinks and side dishes. What really makes money is not the extra money. Almost every dish in the restaurant has to be fried separately. For chefs in restaurants, the time and energy spent on' side dishes' has hardly decreased, and the cost of dishes is far less valuable than the chef's time. In addition, judging from a series of services of restaurants, the number of customers that restaurants can receive every day generally does not change much, and the salary cost and rent cost of waiters will not be reduced because of the reduction of food quantity. "

Take Sheng as an example. When two people come to dinner, they usually choose a table for four. A dish takes five minutes. In the past, it took them 65,438+00 minutes to order two dishes in the kitchen. Now they order three or four side dishes, which takes 15-20 minutes in the kitchen. The workload of the stove and the chef goes up, the serving time will slow down, the guest will occupy the table for a long time, the turnover rate will decrease, and the profit will drop. In this case, if the small dishes are strictly half-priced, it is estimated that many restaurants with ordinary business will lose money.