Page 38 - GBC spring 2016

1. Show, Don’t tell. 3. labelS Up. 5. Clean SellS.
2. USe the CoUntertop. 4. eyeS on the MenU.
6. Get really orGanizeD.
10 ideas To BoosT revenue
Here are 10 Ideas to get started with boosting revenues. There are many more but these should be mastered first:
“Take 5 seconds and show golfers what is available. This is as simple as placing on the countertop 4-6 beer brands, with chips, nuts or jerky. “
The refreshment vehicle must be absolutely clean. You may think this is basic but the majority of refreshment vehicles are a visual turn off. Customers will make a micro-second negative decision if dirt is seen with food/beverages. It doesn’t matter what is said if a customer perceives the cart is unsanitary.
Put the vehicles on a cleaning schedule the same as you do with cleaning restrooms. Is the refresh- ment vehicle sanitized daily? Who is responsible for cleaning?
Get rid of any cardboard boxes, scuffed up plastic containers, or plain junky boxes. Consumers judge the contents by how the container looks. Showing items in anything less than a clean contain- er kills sales. Get good matching containers and be regimental in organizing, not just for looks but also for speedy service.
Take 5 seconds and show golfers what is available. This is as simple as placing on the countertop 4-6 beer brands, with chips, nuts or jerky. This simple act is hugely better than a verbal recitation of beer brands. The revenue difference of showing me the icy cold beers versus telling me is enormous.
Stage groups of products on the countertop. Set aside a demo-set of products for quick countertop displays.AcourseinNewHampshire raised revenues by 30% by solely using the countertop to display drinks and food; same rounds, same prices. Bundle like items together, for example, beer and chips, or energy drinks and almonds.
“Research reveals that consumers are willing to pay more as long as great service is received.“
Consumers quickly visually identify their favourite brands. Make sure the brand labels are always visible. Lay beverage cans flat, not vertically. (Next time you are in a grocery store, notice how all the labels are carefully positioned.)
Put a menu in every golf car. That’s right. Airlines put a menu in every seat to promote decision. Airline menus look great and show pictures of drinks, food and snacks. Again, seeing the product sells the product.
Make laminated menu cards and place in the golf cart’s card holder or on the dash. Ideally, make a menu with small product photos only, no prices or text! Train the starter to show golfers the menu and explain the specials, plus intro- duce the cart attendant.
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Golf Business Canada